Food & Cooking Recipes Dessert & Treats Recipes Spun Sugar for Sugar Plum Fairy Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 12 Garnishes Sugar Plum Fairies 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. Ingredients 1 ¼ cups sugar ⅔ cup water ¼ cup corn syrup Vegetable-oil cooking spray Directions 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. 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. 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. 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. Rate it Print