First things first, make sure that you cover your working area with wax paper and the floor with newspaper as there is nothing worse than trying to clean up caramelised sugar afterwards.
Ingredients:
- 400g sugar
- 125ml water
- 5ml liquid glucose
Method:
- Place all the ingredients into a pot and stir occasionally until the sugar has melted.
- Slowly bring the mixture to the boil and make sure the colour is golden.
- When the mixture has reached its optimum temperature of bet 149'C - 159'C, lower the pot into a container of ice water, this will prevent the sugar from cooking further.
- Let the pot stand for about a minute to thicken.
- Using a whisk, start to create fine sugary strands over the wax paper; this can be achieved by waving the whisk back and forth.
The sugar will harden almost immediately.
