I need to warn you: As soon as you read about how easy it is to make spun sugar you'll be setting a pot on the stove and trying it yourself. So don't read any further unless you're prepared to become a spun sugar master this instant.
There are a couple of reasons why you want to make some spun sugar this holiday season and a couple of reasons why you don't.
Let's go through the list of why you DO want to make it first.
1. Being able to spin sugar lets everyone know you're better than they are.
2. You never can tell when a food critic's car might break down in front of your house. You don't want him/her to think you're some sort of asshead who doesn't know how to spin sugar. Best to always be prepared.
Now the list of why you DON'T want to make spun sugar this holiday season.
1. No one likes a show off (but who cares).
2. It can make a mess, splattering sugar all over your kitchen and hair and it's entirely possible the food critic will never leave your house because he will be forever stuck to the floor (but who cares).
O.K., now that that's settled, let's talk about how we're all going to spin sugar this holiday season.
The best part about spun sugar is it's easy to make. Much easier than the look of it would imply.
Table of Contents
How to make spun sugar
In a nutshell, spun sugar is just thin strands of melted sugar that have been formed into a ball, nest, ribbon, or whatever. To get the strands you have to melt the sugar, let it cool a tiny bit, then use a spun sugar whisk or something to pick up the sugar syrup and fling it around. Once it reaches the cool air it starts to harden, creating thin strands of gold.
What's a spun sugar whisk?
To pick up the melted sugar and fling it around you need a spun sugar whisk, which has lots of little tips, unlike a regular whisk which has no tips at all.
You can make a spun sugar whisk by just cutting the loops on your own whisk.
I made the one below. It's just a regular whisk that I've cut the end off of with wire cutters. This lets you have many tips for the sugar strands to come off of when you're flinging it.
The only things you need are sugar, water and either corn syrup or cream of tartar.
-
water, sugar, cream of tartar -
boil to 300 F
The water, sugar and cream of tartar get combined and brought to a 300 F boil. NO STIRRING!
Once it's reached that temperature you turn the heat off, let it cool a minute or two and then dip your whisk in it and very quickly flick the whisk in long strokes to create long strands of gold sugar thread.
You can also wind the sugar around utensils to create coils of gold.
You're supposed to line your floors with newspaper if you make spun sugar. The first time I did this I didn't line my floors with newspapers because I'm super-cool.
And super-cool girls don't need to line their floors with paper. Super-cool girls are also stupid. And sticky.
Confused? Watch this quick video of me making spun sugar and sugar spirals.
You can flick your whisk faster and wider, but doing that is going to create more mess. Better sugar strands, but more collateral damage.
It. Is. SO. Much. Fun. I don't even know what I'm doing and I can make it look good.
It'd difficult to be great at sugar art, but easy to be good at it.
The one thing to keep in mind, the real downfall of this whole spun sugar situation is it really does need to be made the day you're going to use it. Preferably right before.
If it isn't humid it won't be as much of an issue, but if there's any humidity in the air your sugar will lose its form and get soft and weepy.
Spun Sugar Technique
Ingredients
Materials
- Stainless steel or copper pot
- A couple of wooden spoons
- A whisk with the ends clipped
Ingredients
- 1 cup sugar
- ¼ cup water
- 2 Tbsps Corn Syrup or ¼ teaspoon Cream of Tartar
Instructions
- Set your burner to medium low.
- Pour ¼ cup of water into pot, followed by 2 Tablespoons of corn syrup (or ¼ teaspoon cream of tartar) and finally 1 cup of sugar. Make sure you slowly pour the sugar into the pot, keeping it in the centre so none of if touches the sides of the pot.
- Now LEAVE it. Don’t stir it, swish it or move it. (if you stir the mixture it will crystallize) Allow the sugar to melt into the water on its own.
- Heat the sugar mixture at medium low until it reaches 300 f degrees. That’s bordering the hard crack stage. If you don’t have a candy thermometer, 300 f degrees is when the sugar has just started to become a light amber colour. If it’s taking more than 5 minutes to get to this stage, turn up the heat a little bit.
- Once you’ve reached temperature take your pot off the heat and let it cool down a bit. (a lot of cooks say they dunk their pot into cold water for a few seconds to stop the cooking of the sugar but I find when you’re just doing a small amount like this, you’re better off not dunking the pot into cool water because it cools it too quickly.
- Take either 2 forks in your hand or a wire whisk that you’ve cut the ends off of and dip it into the sugar and lift it up. If you see tiny strands (as opposed to drips) coming off the tines, your sugar is cool enough to fling.
- Set a couple of wood spoons over a bowl and just flick your whisk back and forth over it. The higher you hold the whisk the better and the stronger you fling it the better. BUT you’ll also get spun sugar all over your kitchen. I just slowly pull the sugar back and forth across the bowl. The upside? Not as much sugar around the kitchen. The downside? The strands are slightly thicker than if you fling the sugar.
- Lift the spun sugar and form it into whatever shape you want. You can place it over a greased bowl or cup to get a rounded look. Or you can lift the strands as a long ribbon, wrap them around a straight sided glass or mason jar to make a big circle.
- Once your sugar starts to get a bit too cool to fling, you can make your twirls. Take a spoon or knife and dip it into the sugar. Let the ribbon of sugar hang down and using a dowel or the handle of a wood spoon, just twirl the ribbon of sugar around it. I like these even more than the spun sugar and they’re way less messy to do because you aren’t flinging anything around.
- 10. If your sugar gets too cool to work with just put it back on the stove and reheat it remembering not to stir it while it heats up. Each time you reheat your mixture it will get darker and darker making your spun sugar more and more caramelized. So you’ll start off with spun sugar that is a light amber and end up with spun sugar that’s more of a dark amber colour.
Nutrition
Tips Learned by Making Spun Sugar for an Entire Day.
- I first made it with only sugar (hardens too quickly, isn't pliable for long).
- Then I made it with sugar and water (same pliability problem, but totally doable if you don't have corn syrup or cream of tartar).
- Next I made it with sugar, water and corn syrup. (this worked the best along with ...)
- Sugar, water and cream of tartar (worked just as well as corn syrup)
- To clean your pot once the sugar syrup has hardened in it, just fill the pot with water and put it on the burner.
- Don't even attempt to make this on a humid day.
- If it's winter and really dry in your house, the sugar will last a day or two on the counter before it gets weird. (melts, gets sticky). If you want to store it longer apparently you can put it in Tupperware with as many of those silica packs as you can scrounge up in your house.
- Lay down the newspaper, Coolio. Just put down the newspaper damnit.
Mike Parker
Thank you for making this instructional easy! Sometimes, when you come from a restaurant background, it's difficult to do proper 'civilian' instruction...Just can't find the words. Thanks for helping me help my friends, you kick a little ass.
Karen
You're welcome Mike! That's me, kicking little asses all across the land. ~ karen!
TucsonPatty
You kick ass, Karen, with every single thing you tell us/help us with/show us how to do/suggest a better way/experiment for all of us so now we know the best way ever to do stuff. Thank you, Karen, from the bottom of my heart!
Cussot
Shoot, I almost missed the VERY cool animated GIF at the end ...
Cappy
So I wanted to use these to make a cheesecake look fancy, but if I store the cheesecake in the fridge are these curls going to melt into oblivion after a few hours?
Karen
Hi Cappy. Just don't store the curls on the cake in the fridge. Leave them off and store them in a plastic container with a lid. Then when it's time to serve the cake put them on. They curls will stay fine anywhere from a few hours to a few days in the plastic container depending on how humid it is where you are. ~ karen!
Bobbi
Long ago, I watched Martha S. make spun sugar. She was flinging it onto a wooden laundry rack. I thought, well, it is far too tricky if Martha S. is doing it. Now you have brought the art to the masses. I trust you. I guess it is really doable. Maybe my sister down the street will volunteer her kitchen.
Karen
If you don't really fling it and just pull it back and forth like I do in the video it really doesn't make a mess. And the spirals make no mess at all! But … maybe ask your sister just in case. ;) ~ karen!
Nancy Blue Moon
I love the little springy swirly ones..they are really pretty..they look like they could bounce off the counter..
Karen
They're fun aren't they?! And they don't create any mess. No flinging at all. :) ~ karen!
Diana
FAN
TAS
TIC*****
Saw it on Pinterest and always wanted to try it. But with only one Picture and the most informations missing, i wasn`t brave enough.
Now
I
am!!!!
Thank you
Korrine Johnson
As a person who abhors sticky hands, I'm thinking this one is not for me. But it's pretty!
Mindy
I'm diggin' the fact that, instead of black, your nails are gold to match the sugar.
The spirals are my favorite.
Karen
I did that on purpose! And am highly impressed that you not only noticed the nails but the correlation to the photos. That's a freakish talent you have there. I bet you understand the underlying themes in novels too. And all of the plots twists and turns on The Sopranos. ~ karen!
Janet
You know how sometimes when you want to spontaneously buy somethng and if you just walk away and think about it enough, it almost gives you the satisfaction of buying it,so in the end you don't really need to buy it? Well just watching you make spun sugar did that for me today...I no longer feel the need to make spun sugar. Thank you.
Ella
Whoa! AMAZING. This may be my favorite post. And I've read every one you have ever written!
Karen
LOL, wow! Well I hope you try to do it then! ~ karen
Marti
So... when you did NOT put down the newspaper and you made the spun sugar, on your lovely heated floors, how fun was THAT to clean up?
Karen
Oh it wasn't bad, lol. I don't have the floors set to sugar melting level. ~ karen
barbee
I tried this once-epic fail
jainegayer
I would love to try this but I am too busy caring for the cold sore I got from not doing the Christmas Pledge.
Dagnabit!!
They are beautiful pictures, Karen.
Cyn
At first I thought your whisk was one of those tingly head massage tools. Maybe that's how they came up with the idea! Lol!
Adrienne in Atlanta
1. I've been awaiting this post since I saw the sneak peek on your IG. Happy to see that you included a video! Helps with my visual codependency.
2. Butter Tart recipe, please? I need some good individual desserts for my holiday parties. I see a few recipes on Google, but I love a tried and true one more. A Canadian dessert, it seems?
3. Most importantly, I LOVE that you've started doing the black box pictures. They are so stunning. Very well done. ;)
Nancy
Newspaper notwithstanding, you shoulda said that in order for this to work, you need to do it with background music. Loved the Rag. And you're not bad, yourself! :)
Pati Gulat
You're amazing, Karen...is there ANYTHING you won't try ? I'm adventurous in the kitchen ( hee-hee-hee ;) ...) but this I ain't doing. I've tried something similar to this before and it didn't work out in the humidity in Louisiana. And to the commenter above who posted on the sugar shards, I made those too and stuck them in cupcakes and adorned them with "blood" for Halloween one year. They eventually melted and didn't "cut" anyone but they were a HUGE hit !
Kristin Ferguson
When I spin sugar I take the pot of hot caramel outside and fling away--no mess in my kitchen. I usually spread the (clean) newspaper on the patio and spin the sugar directly onto the paper. I did this for a croquembouche I made for my daughter's sixteenth birthday, and I got lovely long swaths of fine strands. The non-flingy parts I do inside after the initial whisk-spinning.
Karen
That's a great idea! (wouldn't work here most days in the summer because of the humidity and the day I made the spun sugar it would have frozen and cracked in mid air, lol.) But there would be a few days it would work. I'd love to be able to really and truly FLING it. ~ karen!
Valerie
I am impressed.
but
I will not be making spun sugar in my kitchen.
I finally realized the connective between spun sugar and the angel hair that we would sometimes put on the Christmas tree, years ago.
Julie
i hope you were wearing an old time-y moustache when you were making that video…that music _demanded_ it! :) i can't wait to try this...