Spun, pullled and blown sugar have become lost art forms in the pastry world. Many professional as well as ameteurs do not have the time required to perfect this art. So most pursue it as a hobby. Since many professional kitchens do not have specific areas of their kitchens set up for this work.
- 2 Pounds granulated sugar
- 1 Pound Corn Syrup
- 1 Pint Water
- One piece of equipment you will need to do spun sugar is a shaker. A four inch square of wood 1 inch thick. Fifty 3 inch nails are driven into the wood 1/2 inch apart. You can buy the stainless steel shakers, but as with anything else in this art they are not cheap.
- Mix together well. Cook to 290 F. While cooking the sides of the pan should be washed down at least 2 times using hot water and a brush. This elminates crystals that form on the side of the pan.
- Remove from heat and add coloring.
- TOO SPIN THE SUGAR:
- Two long sticks are placed on a table about 1 1/2 feet apart, extending over the table.Stand on a chair to be at a proper height to spin the sugar. Hold pan in the left hand. Dip the shaker down into the candy lift it up and let it drain off slightly. Lift the sugar above the sticks and shake back and forth vigorously with a series of long movements.
- The sugar will fall in fine strands over the sticks.
- Continue until you have the amount you need.
- IF YOU ARE DOING THIS AT HOME YOU MIGHT WANT TO COVER YOUR FLOOR AND WHATEVER ELSE THE SUGAR CAN ADHERE TO THIS MAKES A SLIGHT MESS.
whats it used for?
how long will it stay good for once it is made?