These little beauties seem super complicated, but with the right info and technique, they can be made by the dozens within minutes.
Heat 1 cup of sugar with 4 tablespoons of water in a medium sauce pan until it reaches 320f (light golden) or 350f (strong gold color). Make sure you take it of the heat slightly before it reaches those temperatures otherwise you can risk burning the sugar. Give it a 10-20 degree head start.
Allow the sugar to cool for 10 minutes or so before you attempt anything. Once the sugar is pliable you can spiral or spin it around anything you can find around the kitchen. Wooden spatulas work well or anything that has a cylindrical shape. Warning! The sugar is slightly cooler, but it is still 250f+ when you are working with it, so be careful!
You'll only be able to make 10 or so (with a little practice) before you have to return it to the stove for a little reheat. I've had this little waffle cone dowel for the longest time and it works perfectly for this, but I've used many other things with this technique.
Make sure you use these within a day or so of making unless you can keep them in an extremely air tight container. They don't do well in humid conditions for much longer than a few hours.
-Food For Thought-
Since they're pure sugar, they are really sweet... If you get them thin enough and pair them with the right dessert, their sweetness & texture can blend well while adding an exquisite presentation. It's such a multitasking garnish!
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