This tangle of crisp, pale-gold spun sugar is the finishing touch to our Ile Flottante.
- Yield: Makes 1
Source: Martha Stewart Living, May 2006
- Vegetable oil, for working
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 1 teaspoon grated beeswax
Using masking tape, attach 2 wooden spoons to the counter, placing them side by side with the handles extended over the edge. Lightly oil the handles. Cover floor with newspaper.
Bring sugar and corn syrup to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Cook until mixture turns pale amber and registers 300 degrees on a candy thermometer, about 6 minutes. Remove from heat; let cool 2 minutes. Stir in beeswax. Let cool, stirring occasionally, until caramel registers 250 degrees.
Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a nest.