ingredients:

Sugar ...............1 lb................454g
Water................5 fl oz............150 ml
corn syrup.........3 1/2 oz.........99g


combine the sugar and water in a heavy bottom pan and stir to ensure all the sugar is moistened. Bring to a boil over high heat, stirr frequently.

wash down the side of the pan with a wet pastry brush to remove sugar crystals

when the mis has come to a boil stop stirring and skim the surface to remove any scum that has surfaced

add the corn syrup and cook, occasionally washing down the sides of the pan with the wet pstry brush, continue cooking until the sugar mixture reaches 293F/145C

shock the pan in an ice bath for 10 seconds, allow sugar to cool until it moves like honey.


lightly oil a foil covered shape and place it on a small can, that you placed on a silpat..and elevate it above the surface of the table

with a fork, gently drizzle your sugar back and forth in one direction over the pattern you just set up allow the sugar to fallover the sides, create a grid...drizzle more sugar back and forth across the first strands.

cut away the excess sugar that falls over the sides of your pattern with oiled scissors.

you can then remove the spun sugar from your template and warm it briefly under your heat lamp until it's flexible and you can bend or curve it as you please...