I’m becoming increasingly interested in the chemical properties of flour and sugar. Cooking is domestic science. Sugar is magical stuff, which strangely contains a good deal of water. You will see this when you make a dry caramel.
I’d already tried to make spun sugar once chez moi, and almost disfigured myself in my clumsy half-informed attempt. Sometimes you need more than an internet recipe, you need to be shown.
Bea advises to use a ‘wet caramel’ because it’s safer. But we are using a dry caramel. Get lots of wooden spoons and lay them out bridge style.
If the caramel starts to cool down too much, become too stiff to work with, simply reheat it till it becomes more liquid.