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Ingredientes
- 1/3 c. light corn syrup (75 ml)
- 1/4 c. sugar (50 ml)
Direcciones
- In a small, heavy saucepan combine the corn syrup and the sugar, bring the mix to a boil over moderate heat, stirring till the sugar is dissolved. Boil the syrup till it is a golden brown caramel and registers 320 F. on a candy thermometer. Let sugar rest for 3 min.
- Balance a wooden broom handle between two counter tops. Tape the ends of the broom handle to the counter. Use a whisk which has the top inch of wires cut off or possibly 2 forks. Holding your hand about 1 foot above the centre of the broom handle, drizzle the sugar over the handle by waving the whisk or possibly forks back and forth quickly so which thin strings of sugar drop over the handle. Repeat this. While the sugar strings are still pliable, quickly gather them up into desired shape. Repeat till all the sugar is used, keeping the temperature at 310 degrees F.
- Use spun sugar as a show-stopping garnish for desserts. Drape over croquembouche or possibly form into shapes to garnish pot de creme.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 8 servings | |
| Calories 64 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 17.16g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 10.05g | 7% |
| Protein 0.0g | 0% |
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