SPUN SUGAR POPS

SPUN SUGAR POPS
February 1, 2017 Kimberlie

SPUN SUGAR POPS

Spun Sugar Pops, The Finer Cookie.

Learn the Confectioners’ secrets for how to make Spun Sugar Pops this Valentine’s Day. Follow the easy instructions, and watch your bubbly hot sugar cool to glass threads. Enchant your sweet children with clouds of candy floss. Their eyes will twinkle with delight as the sugar crackles on their sweetheart lips. This spun sugar recipe is uncomplicated, and requires only a few pieces of equipment. Leave me a comment in the section below.

Thanks to Gesine Bullock-Prado and her candy book Sugar Baby: Confections, Candy Cakes. Her recipe was the inspiration for my pops.

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  • Makes 8 pops
  • 2 cups (400 grams) white granulated cane sugar
  • 1/2 cup (175 grams/8.5 ounces) corn syrup
  • 1/2 cup (110 grams/3.85 ounces) water
  • 1/2 teaspoon fine salt
  • 1/2 to 1 teaspoon raspberry extract or any flavour you like
  • 2 drops pink food coloring or any colour you like (optional) liquid or gel

MISE EN PLACE FOR THE SPUN SUGAR

  • Lay two silicone mats on your counter to create a work space.
  • You might want to spread newspaper on the floor around your work space to catch any sticky sugar that could fall.

  • Set out (8) 8" sticks near your mat.
  • Gather your candy thermometer.
  • Pull out a ball whisk or decapitate an old whisk that you can dedicate to this purpose.
    spun sugar pops the finer cookie

    Mise en place your basic equipment.

  • Measure into a medium saucepan the sugar, corn syrup, water, and salt. Set aside.
  • Set near the stove the raspberry extract and pink food colouring.

HOW TO MAKE SPUN SUGAR

  • Over medium heat, stir the sugar/water mixture until the sugar dissolves.
    spun sugar pops the finer cookie

    Dissolve the sugar in water.

  • Once the sugar is dissolved, stop stirring and turn up the heat enough to produce a lively simmer. Resist the urge to stir the syrup at this point, since stirring will cause the sugar to cool and to melt your rubber or silicone spatula (it might not be able to take the heat.)
  • As the sugar heats up, you see it begin to caramelize the sugar closest to the pan. Distribute the heat by swirling the pan. This does an adequate job.
  • Heat the syrup to 320ºF/160ºC.
    spun sugar pops the finer cookie

    Keep a close eye on the temperature. 320ºF is hot enough.

  • When the instant the temperature reaches 320ºF/160ºC, remove the syrup from the heat and whisk in the food colour and raspberry extract.
    spun sugar pops the finer cookie

    Add pink food color to get a rich shade.

NOTES ON WORKING WITH HOT SYRUP

  • You might find many recipes that recommend you pour the hot sugar into a shallow glass bowl or ceramic dish to encourage it to cool. I find this technique cools the sugar far too fast. It becomes overly thick and sticky to work with and it's difficult to reheat.
    spun sugar pops the finer cookie

    Cool the hot sugar by pouring it into a shallow dish.

  • I prefer at this point to leave the sugar in the saucepan because it will give you more control as it cools. Yes, it might continue to cook a little by leaving it in the pan, but having it in the saucepan makes it much easier to reheat when it gets too thick and sticky.

SPINNING THE SUGAR

  • Now that your sugar is bubbly hot and very liquid, dip you whisk into the syrup stir and lift it straight up about 1 foot/30 centimeters. At this point the sugar will be too liquid to hold onto the tines of the whisk and make threads.
  • Continue gently stirring and lifting the whisk. With time, you'll see the syrup begin to thicken and hold onto the whisk.
  • Continue further stirring and lifting straight up and the syrup will begin to pour off and cool into threads before it melts back into the hot sugar.
  • When you feel the temperature has stabilized and producing threads easily, interrupt the stream of cooled sugar with your stick and spin it around a tightly. This creates the foundation for your Sugar Pop.
    spun sugar pops the finer cookie

    Get the pop started by tightly winding the threads around the stick.

  • Continue dipping the whisk in the sugar and lifting it high to produce the threads and wrap them very loose and delicate around your stick until you feel your pop is the size that's right for you.
    spun sugar pops the finer cookie

    Twirl the sugar threads into a cloud.

  • Over the course of you making your eight pops, your sugar will probably become too cool, and sticky. Warming it will loosen the sugar. If you've kept your sugar in the saucepan, simply return it to the heat and stir with your whisk until it becomes liquid again. No need to measure the temperature further.
  • As you finish each pop, while it's still warm, shape it with your hand. The sugar will be sufficiently cool and it won't burn.
    spun sugar pops the finer cookie

    Gently shape the warm sugar.

  • Repeat with all eight sticks and store them upright in a glass, flower vase or a piece of styrofoam. This will keep the cloud shape intact.
    spun sugar pops the finer cookie

    Three pops done. Working on the fourth.

  • spun sugar pops the finer cookie

    Spun Sugar Pops, The Finer Cookie.

10 Comments

  1. Arlene 2 months ago

    What fun for children of all ages. This is a must for all grandmas. 😍
    Very helpful tutorial.

    • Author
      Kimberlie 2 months ago

      So happy you enjoyed this post. They were very fun to make.

  2. Terri 2 months ago

    Oh! These look amazing! And pretty too.

    • Author
      Kimberlie 2 months ago

      Thank you Terri, they’re quite fun to make. Actually, really fun to make.

  3. Julie 2 months ago

    I love your sugar pop ! What a fun idea and so pretty !!. Will try to convince Don to try it 😉😉.

    • Author
      Kimberlie 2 months ago

      Sweet of you! Ahaha. I’m sure you’ll have fun. Let me know.

  4. Colleen Milne 2 months ago

    What a great tutorial. So pretty and fun for Valentine’s!

    • Author
      Kimberlie 2 months ago

      Thanks Colleen. I’m always striving to demystify baking with the tutorials.

  5. Sean@Diversivore 2 months ago

    This is really cool. I’ve never worked with candied sugar, but I’ve made caramel enough times to know to be careful. I can see how this would be a beautiful treat to decorate a dessert with too. Your tutorial definitely makes it look simple and doable. Thanks, and cheers!

    • Author
      Kimberlie 2 months ago

      Thanks Sean. These really are simple to make. I hope you try. If you do, let me know how it went.

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