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Recipe courtesy of Toni Dickinson
Recipe courtesy of Toni Dickinson
Episode:
School Today
Spun Sugar
Getting reviews...
- Level: Intermediate
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 403
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 0 g
- Sugar
- 105 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 19 mg
- Level: Intermediate
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 403
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 0 g
- Sugar
- 105 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 19 mg
Ingredients
Directions
- 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.
