Make sure the saucepan will be able to fit inside the bowl with ice water.
It may help to pour the granulated sugar directly into the center of the saucepan.
To prevent crystallization, dip your pastry brush in some water and wipe down the sides of the saucepan. Take extra care not to burn yourself with the hot sugar.
This should bring the temperature of your sugar syrup down to around 275 degrees F (135 degrees C).
Make sure the bowl you use can handle the high heat of the sugar syrup. Avoid using flimsy plastic or styrofoam bowls.
You’ll need to be careful when handling the hot syrup, but work quickly. If the syrup in the bowl hardens too much, simply microwave it briefly so that it becomes syrupy again.
To strengthen the sugar cage and make it easier to remove, you’ll need to let the sugar cage set up for about 5 minutes.
If it seems like your sugar cage may break, move your hands and fingers to another point along the bowl. Applying even pressure can prevent the cage from breaking as you remove it.
If the sugar cage is still too warm, it will collapse. If it begins to do this, place it back into the bowl so that it keeps its shape while it hardens.
If you’d like to use several wooden handles or dowels, consider taping them to your counter space so they don’t fall while you’re spinning the sugar. Keep them several inches apart so you can pull the sugar between them.
Moving your wrist quickly while the sugar falls will create thin delicate strands of sugar that you can form and work with.
Make sure your hands are cool when working with the spun sugar or else the thin strands may begin to melt.
If you must store them for a little while before serving, place the nests in an airtight container with parchment and silica packets (to absorb the moisture). This can help store them for up to one day.
If you don’t have a sharpening steel, you can also use the greased handle of a metal kitchen tool.
This may take several tries since the sugar has to be delicate enough to wrap, but strong enough not to break.
Since a sugar spiral is made using one strand of sugar, it may be very thin and delicate.
Store the spirals in an airtight container Set the spirals on parchment paper Place silica packets in the container to absorb moisture
