Turn a simple cup of sugar into liquid gold, then set to create amber glass shards, spin into a pile of sugar wires or whisk in butter to create a thick, silky soft sauce. Next stop, dessert maestro! 

Spun sugar 

The goal is to create thin-as-possible strands, but don’t worry if you have an occasional droplet in the mix! Avoid making this on rainy or humid days, as sugar will draw moisture from the air and melt. 

To make spun sugar, all you need is 1 x batch hard-setting caramel. 

1. Place a greased rolling pin (or wooden spoons) on your kitchen counter that is lined with baking paper, making sure that it hangs half-way over the edge. Hold down the other half of the rolling pin with what you have on hand. Alternatively, tape down wooden spoons if using. Line the kitchen floor below with newspaper or kitchen paper for easy cleaning.
2. Prepare caramel according to recipe. according to recipe. Cool the caramel slightly until very, very thin strands form when drizzled with a fork. 
3. Dip the fork repeatedly into the sugar mixture, quickly whip the strands of sugar back and forth across the rolling pin to form long, hanging strands of sugar.
4. Repeat the process until you have enough sugar to pick up with your hand, or to create desired size. While it is still pliable, grab the two ends of the sugar and bring together forming a ball or nest-like shape.
5. Repeat to create as much spun sugar as needed. If caramel hardens too much as you work (this will cause thick, sticky strands), place back over low heat until it begins to melt and loosen up a bit.

Recipes & Styling: Liezl Vermuelen 

Photographs: Zhann Solomons