Sugarwork
Prep Time
45minutes
Prep Time
45minutes
Ingredients
Instructions
  1. Place the sugar in a very clean saucepan with a splash of water. Attach the sugar thermometer to the inside of the pan. Lean a metal dessert spoon against the thermometer so it heats up with the sugar, otherwise the cold spoon may crystallise out the sugar. Heat the pan, gently at first, until the sugar dissolves, then increase the heat. The temperature will not rise above 100C until all the water has evaporated.
  2. Watch the thermometer carefully. As it approaches the Caramel stage at about 170C, take the pan off the heat. The temperature will continue to rise for a minute or two – you might need to briefly dip the pan bottom in cold water to stop this.
  3. The sugar should now be a golden brown colour, and clear. If it is not clear, let it cool to around 120C then heat it again. Resist the temptation to stir the sugar as this just brings cold air into the equation, which also makes the sugar crystallise out.
  4. Allow the pan to cool slowly to around 110C, then it is ready to use.
  5. There are various things you can do with it once the caramel is “sticky”. 1. Oil the outside curved surface of a metal ladle. Lift the metal spoon vertically from the pan, let it drip for a minute until a steady stream of molten sugar is falling from it, hold the ladle upside down over the pan, then drape the sugar all over the upturned ladle. After a few seconds the sugar will set, and you can twist the “basket” from the ladle. 2. Place a sheet of parchment on a baking tray. Lift the metal spoon out as before, and drizzle shapes onto the parchment. If the sugar forms globules rather than staying put, it is not cool/sticky enough. 3. Allow to cool to 85C or below. Oil a sharpening steel. Lift the metal spoon out as before (it will be very sticky and stretchy), and stretch the sugar round and round the steel to form a “spring”.
Recipe Notes

There are plenty of hen party laughs to be had here. Firstly the stages marked on the sugar thermometer, which feature phrases such as “hard ball” and “soft crack”, and then the process of forming the basket over the ladle, which involves “holding it up in the air and wiggling it about”. Contrarily though, if it gets too stiff it’s no good and has to be warmed up again. I could go on.

Cleaning the pan is the most difficult, and most dangerous part. Boil a kettle of water, and while the sugar is still hot, but under 100C, pour some water onto it. Use a spoon to scrape the sugar from the bottom of the pan, so the hot water is in contact with the base of the pan. Then place the pan back on the heat, add more water, and gently bring up to a simmer. Place all your sugary spoons, thermometers etc. in the pan, and simmer for 20 minutes. All should now be clean.

If the water hits the base of the pan while it is still over 100C, it will explode into steam, and ruin your cooker top, and potentially your lovely new shirt.