Spun Sugar Crowns

Directions

1. 1
   Secure a long-handled wooden spoon under a heavy cutting board on the edge of counter, with the handle facing out and extending over the edge.
2. 2
   Place newspaper on the floor, directly under the cutting board.
3. 3
   Prepare an ice-water bath.
4. 4
   Bring sugar, corn syrup, and the water to a boil in a heavy saucepan over medium-high heat, stirring until sugar has dissolved.
5. 5
   Stop stirring.
6. 6
   Clip a candy thermometer to side of pan.
7. 7
   Cook until mixture turns pale amber and registers 300F (hard-crack stage) on the candy thermometer.
8. 8
   Plunge pan into ice bath to stop the cooking; let cool, stirring occasionally, until caramel registers 250F.
9. 9
   Dip the tines of a fork into caramel.
10. 10
    Holding fork about 2 feet above spoon handle, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in threads over the handles.
11. 11
    Let stand until ready to use, then gently gather some of the strands into a ball, shaping with the palms of your hands.
12. 12
    Repeat to make 12 crowns.