Recipe courtesy of Toni Dickinson
Episode: School Today
Total:
10 min
Active:
5 min
Yield:
3 cups
Level:
Intermediate
Total:
10 min
Active:
5 min
Yield:
3 cups
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Mix the ingredients together in a medium pot and, using a pastry brush soaked in water, wash down the sides of the pot to make sure there is no caramelization to color the sugar before you get to temperature.

Heat the ingredients on the stove top to 300 degrees on a candy thermometer. Remove from the heat and cool to 275 degrees over a water bath.

Dip a fork in the sugar syrup and stretch the sugar syrup back and forth across the bottom of a pre-greased bowl, going as quickly as possible. Gently gather the spun sugar and place it on a dessert plate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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