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It will take longer to get to temperature than if you just melt the sugar without water as you must evaporate off the water. Using a sugar/candy thermometer, cook the syrup until it reaches 155°C (this is known as the hard crack stage).
4 sept. 2022 · Ice the syrup. Once your sugar syrup has reached the proper temperature, you'll need to immediately stop it from cooking further. Use hot pads to carefully lift the saucepan off of the stove and plunge the bottom of the pot directly into the bowl of ice water.
20 janv. 2015 · To create spun sugar, you will need a candy thermometer and a wire whisk with the ends cut off. The many tines on a broken whisk help to quickly create a large volume of sugar threads. You don’t need to cut up your nicest whisk for this; instead, look for an inexpensive one at discount stores — they work well and can be reused many times.
23 janv. 2004 · 1. use a part cornsyrup part sugar formula, maybe 1/4 to 3/4. 2. try cooking the sugar a touch less, stop right before light amber starts and then shock it briefly, in an ice water bath, to stop the cooking
Dip the decapitated whisk into the sugar syrup mixture and hold it over the saucepan to let the sugar drip back inside for a moment. Holding the whisk about a foot over the parchment paper, swing the whisk back and forth until the strands of sugar have fallen onto the paper, creating a nest of spun sugar.
Combine sugar, the water, and corn syrup in a small saucepan; stir to combine. Place pan over medium-high heat; bring to a boil. Use a pastry brush dipped in water to brush down any sugar crystals on sides of pan.
31 juil. 2021 · Storing Spun Sugar. Spun sugar is particularly susceptible to humidity and heat, so I recommend producing it right before you need it. If you have an airtight container, you can keep it for a short period of time if needed. Place desiccant packets in the container with the spun sugar if you have them; they will help absorb any excess humidity.
