Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes enough for one 9-inch tart
Number Of Ingredients 3
Steps:
- Using masking tape, attach 2 wooden spoons to your work surface, placing them side by side with handles extended over edge. Lightly brush oil over handles. Cover floor with newspaper.
- Prepare an ice-water bath. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium-high, stirring until sugar has dissolved. Cook until mixture turns pale amber, 8 to 10 minutes. Remove from heat; transfer pan to ice-water bath. Let cool until slightly thickened (like the consistency of honey), about 1 minute.
- Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a loose nest. (If caramel becomes too stiff, gently reheat over low.) Use immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love