Recipe For Spun Sugar

Syrup Gauge And Sugar Spinner

Boil one pound of sugar, half a cup of boiling water and one fourth a pound of glucose to 285° Fahr., or the crack stage. Follow the directions given for boiling sugar, to make fondant. When cooked set the saucepan into a dish of cold water, to arrest further cooking, then when cooled a little set into a dish of hot water. Have ready wooden supports fastened to the kitchen table - soft wooden spatulas answer well; let these project about two feet from the table and be about two feet apart. Spread a clean paper beneath them. Dip a sugar spinner into the cooked sugar and pass it round and round the spatulas; the sugar will spin from each point of the spinner in a fine, thread-like cobweb round the spatulas. The threads become firm and stiff almost instantly. Repeat the dipping and swinging of the spinner until a sufficient mass has been formed; then remove and coil into the shape desired; wreaths and nests are most common forms. If the sugar be too hot or too cold the spinning will be unsatisfactory. When too cold reheat, adding a little water and boiling again toward the last of the process. In crisp, clear, cold weather spun sugar will remain crisp a day or two, but it is better made the day on which it is to be used.