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Create spectacular spun sugar nests with this unique tool. Spun sugar is thin, almost threadlike strands of cooked sugar used in decorating cakes, ice cream, croquembouche, Saint-Honore and plated desserts. (Use caution)
Cook sugar syrup to 310F degrees for "clear" threads (or add coloring) or 320F degrees for "caramel" colored threads.
Dip pan into ice water to stop the cooking process. Remove and allow the sugar mixture to thicken - about 5 minutes.
Prepare work area by placing a clean sheet of parchment paper on the counter.
Then dip the spun sugar tool into the cooked sugar and allow the excess to dip-off the 25 prongs. Quickly wave the spun sugar tool back and forth to produce fine spun sugar.
Then gently bunch the fine sugar threads into a nest and decorate your dessert!
Commercial quality
Dimensions: length 6", width 2 3/4" |
