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.

Martha Stewart Living, December 2001


Recipe Summary

Garnishes 12 Sugar Plum Fairies


Ingredient Checklist


Instructions Checklist
  • 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.