Serves: 6
Total Calories: 243

2 cups sugar
1/4 teaspoon cream of tartar
1 teaspoon white corn syrup

Combine the sugar, cream of tartar, and corn syrup with 2/3 cup of water in saucepan. Cover and bring to a quick boil over a high heat. Remove the cover. Warm a candy thermometer in hot water and lower it carefully into the boiling syrup. Continue boiling until thermometer reaches 312ºF. Remove immediately from heat and set pan into cold water for 2 to 3 minutes to stop the cooking. Remove from the cold water and set the pan in a bowl of hot water.

Butter the handles of 2 long wooden spoons (or use 2 clean, thin sticks). Place spoons on table about 24 inches apart and let the handles extend 10 inches out from the table. Place weights on the bowls of the spoons so that they will not fall. Cover the table and floor under the spoons with paper. Dip a wire whisk or rotary beater into the syrup and quickly move it back and forth so that the syrup threads are spun over and between the handles. Remove the spun sugar yarn from the handles. Trim the ends and form into any desired shape.

Nutritional Facts:

Serves: 6
Total Calories: 243
Calories from Fat: 0

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