SPUN SUGAR

Spun sugar is a mass of threadlike or hairlike strands of sugar used to decorate
cakes and showpieces. Gâteau St-Honoré (p. 310) is often decorated with spun
sugar.
Spun sugar should be made just before it is needed because it does not
keep well. It gradually absorbs moisture from the atmosphere and becomes
sticky. Eventually, this absorbed moisture causes the sugar to dissolve.
Prepare a workstation by propping a lightly oiled wooden rod or rolling
pin on the edge of a table so it projects horizontally beyond the edge of the
table by 1–2 ft (30–60 cm). Place plenty of paper on the floor below to catch
drippings.To spin the sugar, you will need a wire whip with the ends cut off.
Tools for Sugar Work
Top: sugar lamp.
Bottom, left to right: sugar
thermometer, rubber gloves, leaf
molds, blowpipe, cut-off wire whip for
spun sugar.
Procedure for Making Spun Sugar
1. Prepare the syrup by melting sugar, water and glucose. When the correct temperature is
reached, remove the pan from the heat and allow the syrup to stand for a few minutes
until it is slightly cooled and thickened.
2. Dip the cut-off wire whip in the syrup and tap
lightly to remove excess. Wave or flick the whip
vigorously over the wooden rod so that the
sugar is thrown off in fine, long threads.
3. Repeat until the desired amount of spun
sugar is hanging from the rod. Carefully
lift the mass from the rod.
4. Coil the sugar, or shape as desired for
decoration.
5. If the syrup cools too much to spin, simply rewarm it over low heat.