Si'un Sugar
Ingredients
Directions
Boil the syrup
In a clean copper sugar boiler or thick stew pan, combine water and sugar.
Cover the pan and bring to a boil, removing any scum that forms.
Continue boiling until the liquid has a thick-bubbled appearance (the crack stage).
Test the syrup
Test by taking a small portion on a clean knife or spoon and plunging it into cold water.
If it is brittle and leaves the knife or spoon clear, it is ready for spinning.
If it clings or is soft, continue boiling until it reaches the correct stage.
Spin the sugar
Take a small portion on a fork or spoon and rapidly throw it back and forth over a lightly oiled rolling pin until sufficient threads of sugar are obtained.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cane loaf sugar
- Forms the syrup that hardens into brittle, spinnable threads as it cooks.
- Water
- Dissolves the sugar so it can be boiled into a syrup evenly.
The step that matters
Testing the syrup stage. Sugar syrup must reach the crack stage before spinning. Undercooked syrup stays soft and clings, while overcooked syrup turns brittle and hard to work, so testing in cold water guides when to stop boiling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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