Directions: |
Directions:Spinning sugar simply consists of drawing the hot sugar, which has been boiled to a hard crack, into fine strands which will harden immediately and retain their form.
Dissolve the sugar in the water while heating and stirring. Cook to 280º or to the soft-crack stage. Then add the Cream of Tarter and glucose and continue cooking to 310º, or to the hard-crack stage. Remove quickly from heat and to prevent the sugar from changing its color, set the pan in cold water. Then remove and place in warm water. Oil a rolling pin or the blade of a large knife and hold it out straight with the left hand; then with the right-hand dip a warm spoon into the syrup and shake it backward and forward over the rolling pin. The sugar will fall across the pin in long threads. Continue the operation until enough spun sugar is obtained; then cut off the ends and press as desired into molds, or shape. Another method of spinning the sugar is to oil the handles of two wooden spoons and fasten them in drawers or under weights with the ends projecting over the edge of the table. Cover the floor underneath with clean paper or several large baking pans then take a large fork, two forks, an egg beater, or a bunch of wires, and dip into the syrup. Move quickly backward and forward over the oiled spoon handles. Continue until there is a mass of sugar threads resembling silk. The threads may be made either fine or coarse by moving the forks or spinners slowly or quickly.
If, in the course of spinning, the syrup becomes too firm to use, warm the pan over a low heat and continue the spinning process. The syrup may be colored if desired. Spun sugar is used for decorating candies and cakes and for garnishing desserts. It must be made and kept in a very dry atmosphere and used as soon as possible. |
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