{"id":876,"date":"2011-10-08T21:12:46","date_gmt":"2011-10-08T11:12:46","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=876"},"modified":"2016-09-08T12:17:03","modified_gmt":"2016-09-08T02:17:03","slug":"how-to-make-sugar-decorations-for-desserts","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/how-to-make-sugar-decorations-for-desserts\/","title":{"rendered":"How to Make Sugar Decorations for Desserts &#8211; Spun Sugar Recipe"},"content":{"rendered":"<p>&nbsp;<\/p>\n<div style=\"text-align: center;\">\n<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-892\" title=\"sugar-closeup howtocookthat ann reardon\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/10\/sugar-closeup.jpg\" alt=\"spun sugar close up\" width=\"630\" height=\"630\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup.jpg 630w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 630px) 100vw, 630px\" \/><\/p>\n<p>Add some crunchy texture and some wow factor to your next dessert with these easy and highly versatile sugar decorations. \u00a0This recipe is not suitable for children due to the high temperatures of the sugar syrup &#8211; but they will love eating it when it&#8217;s ready.<\/p>\n<p>Ingredients:<br \/>\nApprox 1 cup or 213g (7.51 ounces) sugar<br \/>\n1 tablespoon glucose syrup (or corn syrup)<br \/>\n1\/4 cup or 63 millilitres (2.13 fluid ounces) water<\/p>\n<p>optional &#8211; nuts, herbs, fruit or other ingredients depending on what you want to use it for &#8211; see below.<\/p>\n<p>Directions:<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/-gw3Si7-ZHw\" width=\"550\" height=\"413\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>Bring the ingredients to the boil in a saucepan. \u00a0Wash down the sides of the pan with a pastry brush dipped in water until there are no splashes of sugar on the sides.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5087\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/10\/spun_sugar_wash_dowmn.jpg\" alt=\"reardon how to cook that sugar\" width=\"987\" height=\"720\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/spun_sugar_wash_dowmn.jpg 987w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/spun_sugar_wash_dowmn-300x218.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/spun_sugar_wash_dowmn-550x401.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/spun_sugar_wash_dowmn-60x43.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/spun_sugar_wash_dowmn-400x292.jpg 400w\" sizes=\"(max-width: 987px) 100vw, 987px\" \/><\/p>\n<p>Boil without stirring until you see a golden tinge in the syrup (if you are using a gas stovetop this is likely to be somewhere around the edge, if electric it will be in the middle). \u00a0Remove from the heat immediately and stir.<\/p>\n<p>To use your sugar syrup as a decoration for dessert choose one of the following methods:<\/p>\n<p>1. Using a fork or spoon drizzle the HOT sugar syrup onto baking paper or you can use the back of a lightly oiled ladle to make domes. \u00a0Be very careful not to get any on you.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class= size-full wp-image-893\" title=\"sugar-decorations-dome\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/10\/sugar-decorations-dome.jpg\" alt=\"dome spun sugar decoration recipe\" width=\"600\" height=\"200\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-decorations-dome.jpg 600w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-decorations-dome-300x100.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-decorations-dome-400x133.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>OR<\/p>\n<p>2. Allow it to cool slightly and using two forks pull sugar into strands &#8211; see video for example of how to do this.<\/p>\n<p>3. For pulling lots of fine strands around a croquembouche or making &#8216;sugar fabric&#8217; there is a tool you can use &#8211; I don&#8217;t have one so I made my own using a piece of wood and some nails (put it through the dishwasher to make sure its really clean). \u00a0Place a sheet of baking paper over a large plastic container. \u00a0Pour the hot sugar syrup onto a silpat on one side, then using your home-made tool pull the sugar into fine strands by dipping the nails into the syrup and quickly moving it across the container and back again, dip into the syrup and repeat. \u00a0Use scissors to cut your &#8216;sugar fabric&#8217; into pieces and roll into balls.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-894\" title=\"sugar-threads-spun\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/10\/sugar-threads-spun.jpg\" alt=\"spun sugar threads dessert decoration\" width=\"595\" height=\"700\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-threads-spun.jpg 595w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-threads-spun-300x353.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-threads-spun-255x300.jpg 255w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-threads-spun-400x471.jpg 400w\" sizes=\"(max-width: 595px) 100vw, 595px\" \/><\/p>\n<p>4. Pour it all onto a sheet of baking paper, quickly spread it out and sprinkle with roasted nuts or seeds. \u00a0Once completely cold snap into pieces the desired size and use on top of cupcakes or desserts.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-895\" title=\"sugar-pistachios\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/10\/sugar-pistachios-300x150.jpg\" alt=\"sugar pistachio decoration\" width=\"300\" height=\"150\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-pistachios-300x150.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-pistachios-400x200.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-pistachios.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>5. Quickly mix in other ingredients like chopped chocolate, coffee, mint or grated orange rind&#8230; use your imagination. \u00a0Sugar syrup is extremely hot so anything with water content will steam and spit so stand back. \u00a0Pour onto a baking sheet and wait until it is completely cold. \u00a0Grate to a fine powder then use the powder to make tuiles <a title=\"Chocolate Tuile Recipe\" href=\"https:\/\/www.howtocookthat.net\/public_html\/master-chef-gold-bar-recipe\/\" target=\"_blank\">(instructions here)<\/a>.<\/p>\n<p>Note these decorations are hydroscopic (they\u00a0absorb moisture from the air) so will not last in humid conditions. \u00a0The finer the strands the less time it will last. \u00a0You can store them in an airtight container until needed. <\/p><\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-make-sugar-decorations-for-desserts\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"spun sugar close up\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup-1200x1200-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/10\/sugar-closeup.jpg 630w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"892\" \/><\/a><p>&nbsp; Add some crunchy texture and some wow factor to your next dessert with these easy and highly versatile sugar decorations. \u00a0This recipe is not suitable for children due to the high temperatures of the sugar syrup &#8211; but they will love eating it when it&#8217;s ready. Ingredients: Approx 1 cup or 213g (7.51 ounces) sugar 1 tablespoon glucose syrup (or corn syrup) 1\/4 cup or 63 millilitres (2.13 fluid ounces) water optional &#8211; nuts,<\/p>\n","protected":false},"author":1,"featured_media":892,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,912],"tags":[31,523,385,387,386,389,390,2602,379,381,380,388,243,383,382,376,378,377,384,521],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/876"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=876"}],"version-history":[{"count":27,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/876\/revisions"}],"predecessor-version":[{"id":44015,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/876\/revisions\/44015"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/892"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}