Spun Sugar – It’s messy!
Did you see those Yorkshire Pudding’s on last week’s show? Oooh my days! Call them Yorkshire Puddings, I can excuse you Paul Hollywood but Mary I’m afraid I’m disappointed to say you know better, you’ve tasted mine!!!
Anyway less of that, let’s continue with our series from Bettys and week five of the #bettysbakingsecrets, this week it’s Spun Sugar!
MAKE A MESS
Create spun sugar in a friend’s kitchen. Why? It’s messy!
Temperature is important.
If the mix is too cold, the strands will be too thick. If too hot, they’ll be too thin.
The ideal consistency is like warm golden syrup.
STAND UP TALL
You’ll need a little height to work with the sugar. (In the lm Lisa is stood on a kick stool!)
Don’t make it too early. It’ll only last for an hour or so.
Cleaning up can be tricky. But not if you do this: ll the pan with water and bring it to the boil, then tip it away.
If only all washing up was so easy.
This is the final part of our series about how to create a Croquembouche. But check back every week this autumn as we reveal more Bettys Baking Secrets. www.bettys.co.uk