- 360g glucose
- 200g white granulated
Place the glucose and sugar in a pot over high heat. Remove from heat when the sugar has melted and reached boiling point.
Dip a fork into the pot at a 45-degree angle in an aired kitchen and move your wrist up and down to spin the sugar.
Let the spun sugar harden before using as a garnish for the poached pear with a baklava crust and the spicy carrot and apple cake (page 96, December 2014).