Spun Sugar

I can't remember the last time I had so much fun with a dessert.

Spun sugar looks dangerous to make, but actually it's just messy. Line your kitchen floor with newspaper before you begin, and clear the area so that when you're done you'll have a minimum number of things to wipe down.

I eyeballed this, but about 2/3 cup 100% cane sugar and a teaspoon of water. "Real" recipes include corn syrup, but I didn't have any. I suspect corn syrup would make the sugar more pliable and easier to work with, so if you have some use it. Recipes abound on the Internet.

Heat sugar over medium low heat in the smallest pot/pan you have until it's golden brown, and take off the heat. Stir with a fork until the sugar's thick enough to fall in a thin continuous ribbon. The hotter the sugar, the finer the end result. The cooler the sugar, the easier it will be to work with. Practice makes perfect, as usual.

Dip the fork into the sugar, then raise the fork about two feet above the pot. Wait a few seconds for the sugar to start falling in a thin strand. If you start too soon you'll burn yourself. Hold your other hand open and wave it through the sugar strand. The strand will catch on your hand and begin stretching. It should feel warm but not unpleasantly hot, and will instantly cool. Keep spinning your free hand in a circular motion, catching more and more of the falling syrup. Some strands of sugar will fly away, but most will start forming a nest around your hand. The better you are at this, the longer you'll be able to pull at the sugar without it breaking. Once the sugar has cooled too much, it will snap off. Quickly remove the nest from your hand. You can leave it in that shape, or gently compact it into a ball like I did. If you make small ping pong sized balls like the one below, they're the perfect bite-sized candy.

Repeat with the remaining sugar, remelting the sugar over low heat when necessary.

Tips:

• If you start pulling too early and the sugar burns you a little. Don't drop everything in a panic. Wave your arms around more. The sugar is in a very thin strand, and even a few seconds of contact with the air will immediately cool it down. If you're surprised by it and stand still, it's more likely to burn you than if you keep waving your arm.
• Spun sugar is a fun topping for desserts, but also as a candy. The sugar is crispy as you first bite into it, but almost instantly melts away. I've never had such an urge to use the term "gossamer threads" before.
• Spun sugar will absorb any moisture in the air, so make it when there's low humidity and don't put it on top of desserts until the last minute. I would make the spun sugar as close to serving time as possible. Then again, maybe my fake recipe isn't as sturdy as real ones.