Best Spun Sugar Nest Recipes

SPUN-SUGAR NEST

Steps:

• Cover a low counter or work surface with parchment paper. Using masking tape, attach a wooden spoon to the counter so its handle extends over the edge. Cover floor of surrounding area with parchment paper.
• Stir together 2/3 cup water, sugar, and corn syrup in a medium saucepan. Bring to a boil over medium-high heat. (Do not stir.) Cover; cook until sugar crystals are dissolved, about 2 to 3 minutes. Uncover; cook until mixture turns amber, about 5 minutes. Swirl pan to even out color. Remove caramel from heat.
• Cut the looped ends of a wire whisk with wire cutters (or use two forks held back to back). Dip ends into caramel. Standing over the spoon handle, swing caramel back and forth like a pendulum over the handle in long arcs. The sugar should solidify slightly in the air, drawing out long threadlike strands. As sugar drapes itself over handle, gather it up in small bunches, and transfer to parchment paper. Arrange small bunches of spun sugar around base of hen cake to make the nest.

SPUN SUGAR

Steps:

• Mix the ingredients together in a medium pot and, using a pastry brush soaked in water, wash down the sides of the pot to make sure there is no caramelization to color the sugar before you get to temperature.
• Heat the ingredients on the stove top to 300 degrees on a candy thermometer. Remove from the heat and cool to 275 degrees over a water bath.
• Dip a fork in the sugar syrup and stretch the sugar syrup back and forth across the bottom of a pre-greased bowl, going as quickly as possible. Gently gather the spun sugar and place it on a dessert plate.

SPUN SUGAR

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.