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Spun Sugar for Sugar Plum Fairy

This recipe is used to decorate our Sugar Plum Fairy dessert. Use a whisk with the wires cut at the bottom, or two forks held back to back, to make spun sugar. Make spun sugar the day it will be used.

  • Yield: Garnishes 12 Sugar Plum Fairies

Source: Martha Stewart Living, December 2001


  • 1 1/4 cups sugar
  • 2/3 cup water
  • 1/4 cup corn syrup
  • Vegetable-oil cooking spray


  1. Cover a 4-by-5-foot area of floor with parchment or newspaper. Set a pasta drying rack or a wooden drying rack on the paper, and coat well with cooking spray.

  2. Combine sugar, the water, and corn syrup in a small saucepan; stir to combine. Place pan over medium-high heat; bring to a boil. Use a pastry brush dipped in water to brush down any sugar crystals on sides of pan. Clip on a candy thermometer; cook, without stirring, until temperature reaches 290 to 295 degrees.

  3. Remove from heat; let sit for about 5 minutes, until very fine threads form when whisk is lifted from sugar. Dip whisk into sugar; swing over rack, using a quick motion, to create long threads.

  4. When rack is coated with a thin cobweb-like layer of sugar, lift it in one piece from rack, and roll it gently into a ball. Set on a parchment-lined baking sheet. Repeat until 12 balls are formed.

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