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Spun Sugar


Although spinning sugar has been called the climax of the art of sugar work, one need not be deterred from trying it; for with a dry atmosphere, the sugar boiled to the right degree, and care given to prevent graining, it can be accomplished. It is upon these three things alone that success depends. Spun sugar makes a beautiful decoration for ice-creams, glace fruits, and other cold desserts. The expense of making it is only nominal, but it commands a fancy price.

Directions For Spinning Sugar

Put in a copper or a graniteware saucepan two cupfuls (one pound) of sugar; one half cupful of water, and one half saltspoonful of cream of tartar. Boil the sugar as directed for fondant, letting it attain the degree of crack, or 310 deg.. This is the degree just before caramel, and care must be used. When it has reached the crack, place the sugar pan in cold water a moment to arrest the cooking, for the heat of the pan and sugar may advance it one degree. For spinning, two forks may be used, but a few wires drawn through a cork are better, as they give more points. Have also two iron bars or rods of any kind (pieces of broom handle will do), placed on a table or over chairs so the ends project a little way; spread some papers on the floor under them. Take the pan of sugar in the left hand, the forks or wires in the right; dip them into the sugar and shake them quickly back and forth over the rods; fine threads of sugar will fly off the points and drop on the rods. If the sugar gets too cold it can be heated again. Take the spun sugar carefully off the rods from time to time and fold it around molds, or roll it into nests or other forms desired. Place the spun sugar under a glass globe as soon as made. Under an air-tight globe with a small piece of lime it may keep crisp for a day or two, but it readily gathers moisture, and it is safer to make it the day it is to be used. Do not attempt to make it on a damp or rainy day, and have no boiling kettles in the room.


The Century Cook Book (1901).


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