Love these sugar spun decorations, they are absolutely stunning! My favorites are the ball and the one made from the back of the spoon as well as the spirals! 😊 P.s. First discovered your channel from the glass potato chips video and I am a huge fan!
Hi there! Thank you so much, appreciated. I have been sharing my dishes on Instagram for a few years now but just recently started on TH-cam, so every feedback is welcome. Take care!
I love the spirals but also the one from the back of the spoon. I'm going to see if I can use that to make a spun sugar hat for a cake I'm going to make.
I saw a woman skewer something like small apples. Dip it in the sugar. Then holds the skewer in her palms and rubs once up and once down super fast and the sugar goes flying out in a cone shape then stops abruptly. Then she quickly and gently wraps it around the skewer making a cage of sorts. It’s BEAUTIFUL. I have only ever seen her do it. I’m going to try but I’d love to see you have a video for others 😃
Oh yeas, I've seen that video too. When the stick is spun quickly the sugar form the strings and solidifies , similar to the strings spun from the forks to form the ball...I can only imagine sugar flying everywhere in the kitchen LOL...
Thank you for the video Chef, how long these decorations stay ‘alive’ without melting? How long in advance we can create them? Could we use isomalt to them? Do you have a video for that too? Many thanks, and all the best from UK
They don’t last long and it is always best fresh. How long they last depends on humidity, the thin strands are very sensitive to humidity and should be let in an airtight container with a desiccant pack. You can use isomalt which will be more resistant than sugar. The only difference with isomalt is that you will not get the amber color, so you may need to add food coloring.
The thin strands are very sensitive to humidity. They won’t last long, and if stored they need to be kept in an airtight container preferably with a desiccant packet to keep humidity away.
They are very sensitive to humidity and should be added to desserts right before serving. They can be kept is airtight containers away from humidity for short period of time.
Not very long periods of time but they can be kept in airtight containers and dry places like the fridge for short periods of time. The thin threads are sensitive to humidity.
I have never frozen them before, so I can’t tell you for sure. They are very sensitive to humidity so I believe that wouldn’t work. The best way to store them is in an airtight container with some moisture absorbing packets. Also when adding it to cakes is best to add last minute as it will melt over time.
Hi, spun sugar is very sensitive to humidity, and it is always best when made within hours of being used and kept in airtight container with a desiccant pack to absorb humidity. In contact with wet cake icing or if there is too much humidity in the air the thin strands can start to melt if not added close to being served. Please take a look into using isomalt sugar instead of regular sugar as it is more resistant to humidity. You can also add food coloring to it.
the sugar left in the pan that hardens can be soften again over heat just until it melts, same can be done with any pieces you are not happy with or leftover, they can be returned to the pan and melted again.
I have not, but I assume you could use similar method as the ladder spoon by either drizzling or pouring the sugar over the balloon. Some methods also ask for the addition of corn syrup to the sugar.
Hello I new to your channel Sugar decoration is very interesting. I need your tip 1. Sugar when it melts gets stuck to d spoon.Than I find difficult to make design. 2. When sugar thickness what is best I should do Your tip will definitely help me waiting for your reply Thanks a lot
When the sugar starts to harden just place it over the heat again, just long enough for it to soften again then remove from heat. If too much sugar hardens on the spoon it may be best to get another spoon, another tip is to have a small pan with boiling water and place the spoon in between designs, the hot water melts the sugar. Boiling water is also the best way to clean both the spoons and also the pan were the sugar was melted.
These are very sensitive to humidity and are best done and used right away. They can be stored by a short time in and airtight container with a desiccant packet. The thin strings will start to melt with high humidity.
They can be stored for a short amount of time in an airtight container with some desiccant but it is very sensitive to any humidity. Always best when made not too long before serving.
@@HomeChefSeattle I make big Birdnest the size of Desert bowl and then put them in the fridge on top of one another with grease proof paper between them and go 3 high. I have then in the fridge for days.
The thin threads are sensitive to humidity and heat, they can be kept in an airtight container in the fridge or other dry places, but when in contact with wet sauces and on excessive humidity they will start to melt.
please wear gloves when working with caramel, it’s always easier to removw the glove if it hits your hand than being in pain and burning the skin off!!
Thank you! So much fun watching you create these kinesthetic art pieces.
Thank you for watching and glad you enjoyed it! Appreciated 🙏
Thank you! Exactly what I needed for a dulce de Leche cake! I could really use a video on how to arrange these beautifully on a layered cake...❤
Love these sugar spun decorations, they are absolutely stunning! My favorites are the ball and the one made from the back of the spoon as well as the spirals! 😊
P.s. First discovered your channel from the glass potato chips video and I am a huge fan!
Hi there! Thank you so much, appreciated. I have been sharing my dishes on Instagram for a few years now but just recently started on TH-cam, so every feedback is welcome. Take care!
Just discovered your channel. Became a fan immediately.
You are a GENIUS!!!
Thanks for sharing your talents with the world!!!❤❤❤
I’m so glad you are enjoying the videos! Thank you!
Some great tips. You are so talented. Thanks for sharing your talents.
Thank you for watching! Glad you are enjoying the videos!
Thank you very much for these wonderfull inspirations. Greetings from Germany
You are so welcome! Cheers!
these are amazing. I cant wait to try this!
Hope you enjoy! Thank you for watching 🙏
Amazing looks easy 🙏🏾
I love the spirals but also the one from the back of the spoon. I'm going to see if I can use that to make a spun sugar hat for a cake I'm going to make.
🙌 sounds cool! Please let me know how it turned out! Just note the spun sugar melts after awhile when in contact with humidity and the cake frosting.
🙌 sounds cool! Please let me know how it turned out! Just note the spun sugar melts after awhile when in contact with humidity and the cake frosting.
amazing spun sugar. I love your talent, my friend. stay safe.
Thank you so much! Take care!
Great demonstration
Great Video Chef, I love the spirals as well !
Thank you so much!
I saw a woman skewer something like small apples. Dip it in the sugar. Then holds the skewer in her palms and rubs once up and once down super fast and the sugar goes flying out in a cone shape then stops abruptly. Then she quickly and gently wraps it around the skewer making a cage of sorts. It’s BEAUTIFUL. I have only ever seen her do it. I’m going to try but I’d love to see you have a video for others 😃
Oh yeas, I've seen that video too. When the stick is spun quickly the sugar form the strings and solidifies , similar to the strings spun from the forks to form the ball...I can only imagine sugar flying everywhere in the kitchen LOL...
Thank you for the video Chef, how long these decorations stay ‘alive’ without melting? How long in advance we can create them? Could we use isomalt to them? Do you have a video for that too? Many thanks, and all the best from UK
They don’t last long and it is always best fresh. How long they last depends on humidity, the thin strands are very sensitive to humidity and should be let in an airtight container with a desiccant pack. You can use isomalt which will be more resistant than sugar. The only difference with isomalt is that you will not get the amber color, so you may need to add food coloring.
Wow so amazing
Thanks for sharing
new friend here stay connected from Almas' Kitchen Vlog
Hi there love you video how long does it last after you have made in other words can it be made and kept?
You are incredible sir!! Thank you so much!
You're very welcome! Glad you have enjoyed the videos. Cheers!
Danke werde es auf jeden Fall ausprobieren sieht alles ganz toll aus 🎉🎉
Thank you! Hope you enjoy it! Cheers!
I made it but the caramel still soggy and get melt after
About time for channels like these. Thanks.
You are very welcome! Glad you are enjoying the videos!
How long, in general, will these last. I assume longer with low humidity?
The thin strands are very sensitive to humidity. They won’t last long, and if stored they need to be kept in an airtight container preferably with a desiccant packet to keep humidity away.
Beautiful work. Will try soon
Thank you! Glad you enjoyed the video!
Hi AMAZING video!! How do you store spun sugar?
They are very sensitive to humidity and should be added to desserts right before serving. They can be kept is airtight containers away from humidity for short period of time.
These are so cool!
Excelente vídeo! Y muy útil! Muchas gracias por compartirlo!
You are very welcome! Thank you 🙏
Amazing 🎉
Glad you enjoyed it! Thanks!
Your work so fantastic, thanks for sharing this
Thank you so much! Happy to share and very happy you are enjoying the videos.
@@HomeChefSeattle I very like it 🥰
These are amazing! Thank you so much!
Glad you like them! 🙏
Thanks for sharing the video.. beautiful
Happy you liked it! Thank you for watching!
Wow! Nice! I’m so glad I found your channel!
Thank you for following along!
Wow this is beautiful delicious art.. l will definitely do some.. thanks for sharing .. new friend and sub here chef.
Thank you! 🙏
Loved it all.can we store it for longer periods?
Not very long periods of time but they can be kept in airtight containers and dry places like the fridge for short periods of time. The thin threads are sensitive to humidity.
GORGEOUS!
Thank you!
Cảm ơn bạn rất nhiều❤❤❤ đây là những thứ mà tôi đang cần cho cuộc thi nấu ăn sắp tới của tôi ❤❤❤ love you from Vietnam
Glad to be helpful! Good luck on your competition! Cheers!
Oh! A question...can you make these ahead of time and freeze them? Or will they thaw and melt?
I have never frozen them before, so I can’t tell you for sure. They are very sensitive to humidity so I believe that wouldn’t work. The best way to store them is in an airtight container with some moisture absorbing packets. Also when adding it to cakes is best to add last minute as it will melt over time.
How do you color it please?
How do u store them till ready to use?
Hi, I'm about to make my first wedding cake, & need to know how to colour spun sugar & how to store it for several days, please?
Hi, spun sugar is very sensitive to humidity, and it is always best when made within hours of being used and kept in airtight container with a desiccant pack to absorb humidity. In contact with wet cake icing or if there is too much humidity in the air the thin strands can start to melt if not added close to being served. Please take a look into using isomalt sugar instead of regular sugar as it is more resistant to humidity. You can also add food coloring to it.
Outstanding
Is there anyway to soften the balace as u cont to create other design?
the sugar left in the pan that hardens can be soften again over heat just until it melts, same can be done with any pieces you are not happy with or leftover, they can be returned to the pan and melted again.
Wow 😲 looks awesome love from Pakistan
Happy you enjoyed the video! Cheers!
I love it!
Thank you!
Sempre aprendendo! Obrigadooo!!
Do u hv sugar work design using a balloon to do a sugar container?
I have not, but I assume you could use similar method as the ladder spoon by either drizzling or pouring the sugar over the balloon. Some methods also ask for the addition of corn syrup to the sugar.
So amazing thank you 👌👌👌
Thank you! Glad you enjoyed the video!
Hello I new to your channel
Sugar decoration is very interesting.
I need your tip
1. Sugar when it melts gets stuck to d spoon.Than I find difficult to make design.
2. When sugar thickness what is best I should do
Your tip will definitely help me waiting for your reply Thanks a lot
When the sugar starts to harden just place it over the heat again, just long enough for it to soften again then remove from heat. If too much sugar hardens on the spoon it may be best to get another spoon, another tip is to have a small pan with boiling water and place the spoon in between designs, the hot water melts the sugar. Boiling water is also the best way to clean both the spoons and also the pan were the sugar was melted.
Thanks a lot for reply.I will definitely try & give u my feedback.Stay blessed stay connected
Very nice and thanks chef🙏💐
Glad you enjoyed it! Thank you 🙏
How to store these ?❤
These are very sensitive to humidity and are best done and used right away. They can be stored by a short time in and airtight container with a desiccant packet. The thin strings will start to melt with high humidity.
Very nice and easy Chef Thanks
Happy you enjoyed the video 🙏
subscribed. Nice meeting you Home Chef.
Thank you!
Very informative
Glad it was helpful!
How can I store these safely for travel?
thanks man, love this
Glad you liked it! 🙏
These are so beautiful 😍
Thank you so much!
Thanks chef...its amazing
Thank you!
Perfect so much love ❤
Thank you! Glad you enjoyed the video!
I will be using the rings on a wedding cake. Thank you
Just note that the thin sugar strings melt easily if left in contact with the humid cake for too long. Please test it first.
@@HomeChefSeattle thank you I’m experimenting with them 😀🙏
is there a way to store for a decent amount of time, or do they need to be made just before serving?
They can be stored for a short amount of time in an airtight container with some desiccant but it is very sensitive to any humidity. Always best when made not too long before serving.
@@HomeChefSeattle Thanks very much for the reply.
@@HomeChefSeattle I make big Birdnest the size of Desert bowl and then put them in the fridge on top of one another with grease proof paper between them and go 3 high. I have then in the fridge for days.
@@CaptMarkSVAlcina thank you for sharing the info.
@@CaptMarkSVAlcinaWithout putting them in an airtight container? I’m wanting to make 2 dozen spirals but not quite sure how to store them for 4 days.
Amazing！！
Thank you! Cheers!
Loved it
Thank you!
wow nice 😍😍😍
Thank you? Glad you have enjoyed it!
Does anyone know what the degree is for this crameal?
❤
Thank you much, Chef!!!!!
You are very welcome! Glad you enjoyed the video.
wow😍👏thank you
Glad you liked it! 🙏
How far in advance can I make spun sugar?
But on top of the kake it's melting very quickly... so what should I do ..?
Always best to garnish right before serving. In the refrigerator or too long on top it will dissolve because of the humidity
Would all of these work with melted chocolate as well?
No, not all of them would work with chocolate. The chocolate won’t form the thin strings. You can make the Cups with the metal spoon and spirals.
@@HomeChefSeattle that makes sense I was gonna try the spikes and the basket with the metal spoon
@@bretthavens9259 yes, those should work with the chocolate 👍
awesome ❤
Thanks 🤗
Amazing artist 🔥
Thank you!
Is there a way to do this with honey somehow?
Not that I'm aware of, bu maybe...
@@HomeChefSeattle thanks. I wasn’t able to get it to work with water but simply melting sugar did the trick :)
Beautiful
Thank you!
❤❤❤❤❤
Thanks!
❤❤
Thank you!
🙏🙏
Very nice
Thank you 🙏
Love u chief
Thank you!
شكراً
You are very welcome!
Amazing
Thanks1
🤗
🙏
Bravissimo
Thank you!
Wow!!!
Woooow
Thank you 🙏
Lovely, thank yoy
Happy to share! 🙏
ماشاء الله 🥰🥰🥰
You are very welcome!
Congratulations
Thank you!
This video is the best and it deserves a lot of likes 👍, I also try to make interesting videos on my channel ❤️
Thank you! Appreciated 🙏
I have a problem with these hardened caramel sugar. They tend to melt over time. I guess these decors are only for immediate consumption.
The thin threads are sensitive to humidity and heat, they can be kept in an airtight container in the fridge or other dry places, but when in contact with wet sauces and on excessive humidity they will start to melt.
WoW
Thanks!
❤️❤️❤️👌
Thank you!
Wow
thanks!
ممكن المقادير
I messed it up, and it's hard to clean, ugh im stupid
It happens, easiest way to clean is to just use water. for the pan and utensils just leave them in water and the sugar will dissolve on its own.
🙏🏻
👍👍🙏🙏
I can't pull of this 😡😡
I tried couple of time 😢😢
Everytime I tried was a disaster hahaha
Give it another go! 👍
Home Chef Seattle I will!!
😂
Lprelozit do slovenciny
I'm over here making a damn mess!
Delicia!👏👏👏👏
please wear gloves when working with caramel, it’s always easier to removw the glove if it hits your hand than being in pain and burning the skin off!!