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Spun Sugar Garnishes Recipe

French · Dessert · 20 min total

Delicate, golden threads of caramelized sugar that add an elegant, professional touch to desserts, cakes, and pastries.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon cream of tartar (optional, to prevent crystallization)

Instructions

1. Line a baking sheet with parchment paper and lightly oil two wooden spoons or a whisk. Place them parallel across the baking sheet with handles hanging off the edge.
2. In a small, heavy-bottomed saucepan, combine sugar, water, and cream of tartar. Stir gently to moisten sugar. Place over medium heat and bring to a boil without stirring.
3. Cook until the syrup reaches 310°F (154°C) on a candy thermometer (hard crack stage). Remove from heat immediately and let cool for 1-2 minutes until slightly thickened.
4. Dip a fork into the hot syrup and wave it back and forth over the oiled spoons, letting thin threads of sugar fall and drape across the spoons. Work quickly as the syrup hardens.
5. Continue dipping and waving until you have a generous nest of sugar threads. If syrup becomes too thick, reheat briefly over low heat.
6. Gently lift the spun sugar from the spoons and shape as desired. Use immediately or store in an airtight container with silica gel for up to 2 days.

Tips

• Work in a dry environment; humidity will cause the sugar to become sticky.
• If you don't have a candy thermometer, test by dropping a bit of syrup into cold water; it should form brittle threads.
• Add a few drops of food coloring to the syrup before cooking for colored spun sugar.

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