Directions

1. 1. Note: Spinning sugar is more about the process than the ingredients which are simple and few. Toward the end of heating the liquid the temperature will jump very quickly - the speed could take you by surprise. Once the thermometer goes past 150 degrees F keep an eye on it constantly.
2. 2. You will need two wooden spoons (or other things with wooden handles, or a couple of dowels). Arrange them so they are a few inches apart, elevated over your work space. Put aluminum foil (or newspaper) over your workspace, under the wooden handles, to catch spills and help (immensely) with the clean up.
3. 3. Oil the handles and set out at least two forks. Set up a small bowl of cool tap water and a pastry brush beside the stove.
4. 4. Prepare an ice bath (lots of ice in a big bowl), now, before you get started. You really can't take your eyes off of the sugar while it is coming up to temperature.
5. 5. In a saucepan over high heat combine the water, corn syrup and sugar; stir just until the sugar is incorporated into the liquid; about five seconds or so is plenty. If you are going to color the sugar, now would be a good time to add the coloring.
6. 6. Attach a candy thermometer to the pot and wipe the inside surface of the pot, above the sugar mixture, with cool water; use the pastry brush set up earlier. This keeps the sugar from crystallizing and causing the whole pot to seize up. A few wipes with the brush all the way around should be plenty.
7. 7. Bring the mixture up to 256 degrees F. Remove the pot from the heat when the mixture reaches 254 degrees F; in the time it takes you to move the pan it will gain two degrees. Place the pot in the ice bath, when the thermometer stops rising remove it from the ice bath and place it on a dampened towel.
8. 8. Using a fork (or two forks at the same time), dip them into the liquid sugar and then wave them back and forth slowly over the wooden handles (yes, this takes a little practice). Repeat the process until there is enough sugar hanging onto the handles that you can pick it up with your hand, it should still be pliable. Shape the multiple threads into your desired shape; place on aluminum foil to cool completely.
9. 9. To clean up afterwards, fill the saucepot with water (even if there's some hardened sugar in the pot) and bring it to a boil. The water will melt and dilute the sugar and you can pour it down the drain. You might want to boil the forks just to be sure you get all the sugar off, sometimes it really sticks.
10. 10. Spun sugar will keep for up to a week if kept in an airtight container.