- Special Pricing
- Active Time 30m
- Total Time 35m
Makes about 16 sticks
Once you have mastered this, create other designs.
- 1 cup sugar
- 1/4 cup water
- 1/2 teaspoon lemon juice
Line 2 large baking sheets with parchment paper. Combine the sugar, water and lemon juice a in heavy 1-quart saucepan. Stir over medium-low heat until the sugar dissolves, frequently brushing down the sides of the pan with a wet pastry brush. Increase the heat; boil without stirring until the syrup turns deep golden brown and a candy thermometer registers 335 degrees F, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan, about 10 minutes. Remove from the heat and cool 5 minutes.
Using 1 teaspoon slightly cooled and thickened caramel for each sugar stick, position the teaspoon 6 inches above the prepared baking sheet and pour the caramel across the baking sheet, forming a long thin line. Allow the caramel stick to harden. (Can be made 1 day ahead. Store airtight at room temperature.)
FOR SPUN SUGAR: Dip a fork into the slightly thickened and cool to the touch caramelized sugar. Lift the fork up from the caramel and, with the other hand, collect the thin strings that are hanging from the fork. Store in an airtight container.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
97 calories; 0g total fat; 0mg cholesterol; 0mg sodium; 25g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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