• 3 Ratings

This tangle of crisp, pale-gold spun sugar is the finishing touch to our Ile Flottante.



Ingredient Checklist


Instructions Checklist
  • 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.


3 Ratings
  • 5 star values: 0
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  • 2 star values: 2
  • 1 star values: 1