okay I'm going to show you how to make some spun sugar those little sugary decorations that you see on top of posh desserts so I've got my pan and I've got that it's about 120 grams of sugar in here and I'm just going to turn it on to a medium heat we're not you're never normally going to need as much sugar as that but it makes it so much easier to work with unless you've got a tiny little pan and it's just easier to do I normally say at least a hundred grams of sugar so all we're going to do is just leave this on the heat and it will start to caramelize and eventually turn into a caramel and then will that from that we'll be able to make all the fancy little shapes there's nothing really to do at the moment so you just leave it on there on the heat okay it's been just over a minute now and as you can see the around the edges the sugars just starting to caramelize and just starting to brine so we can just move the the pan around just to try and mix things through the least that you can do with your wooden spoon the batter but we will need to probably just help it along in a second and once it starts to getting to this stage where it is melting turn the heat down so it's nice and low-key otherwise it'll all just burn and see even in the time that it's taken me just to boil you there for a few seconds it should be melting even more now and just keep moving the pan around over the heat and then we're going to it will eventually I'll take probably about another minute or so just to melt completely so I'm just going to now just to help it along for the final little bit if we don't do this the outside will probably start burning so just very gently with your wooden spoon just mixing it together you should be able to smell that incredible caramel smell there don't touch it though because this will be very very very hot you go it's almost melted and what we want to do is we want to get this nice and runny and then we'll take off the heat for about a minute and just allow it to start to harden again because that's the point just as it start to set that we can start to do all the fun fancy things with so there we go that's gone really nice and melted now so you can just I'm just going to turn the heat off and just allow this just to cool just for maximum of a minute but you'll see what it will look like and what consistency we're going to go for okay it's been about a minute I've moved to my work surface because it's easier to show you this and as you can see the caramels just starting to set again it's nowhere near as runny I'm just using one of these little and burners just to leave the pan on so it doesn't go completely cold and they'll just keep it slightly warm and just at the right consistency so the first thing that we're going to show you how to do is just very simply on a using a bit of greaseproof paper ease proof paper is just drizzle a little bit the sugar onto that to make a very very basic little shape so pick up your pan and your fork and then with your fork you just want to drizzle some sugar onto your there we go nice little shape like that however you want onto your piece proof paper and then that will set pretty much instantly so that you can peel it off it hasn't quite set and then that will be a nice little shape for you now the next thing we're going to do is those really pretty little then sugar baskets and so you see the consistency now this is really good it's starting to get really nice and thick and so what we're going to do is I'm going to use one of these sharpening Steel's but wooden spoon handle or anything ranked but if you use a wooden spoon pop it in the fridge but the consistency is now going really nice and thick so just load up your fork hold your steel light in front of you and then what we're going to do is just hold the fork up a really nice high angle allow it to start to drip and then moving the sharpening steel or your wooden spoon back and forth to catch the drips like this and all these little strands they're just setting as it's cooling in the air really and it's just being caught by the steel good and then you just have to take this off and then lightly with your hands just fold it together into a little bottle like that and then that can sit on top of your own on top of your dessert okay my caramels now starting to get a little bit too thick so I'm just going to pop it on the hob just give it a blast for 30 seconds on the hop just a little blast of heat and then it'll just loosen it again ever so slightly when it gets too hot and too hard it won't drip you'll just fall into a big blob and it won't work at all and you can see that it's gone liquidy again which is perfect that's exactly what we want nice liquid when you load up your bowl the next one we're going to do is one that will be like a little nest which is we're going to use the back of a ladle and do nice little Criss crosses over it so that it'll sit up and retain the shape of the leg at least that's the plan so again with your label in one hand and load up your fork with the Carmel in the other and then from a nice height just want to drizzle back and forth good all over the label start to get really nice and then wiring out should be able to stretch it and go all the way around again seems like fine why and I go and then just use that off okay a Philly pop it down and you've got a little nest not the best one but you get the you get the gist anyway and that'll just sit over your nice little dessert okay now we're going to do the most difficult one which is the little sugary spirals so using the sharpening steel this is going to do last when the the cannibals getting really really nice and thick so again load up the spoon your fork hold your steel and then when the strand is getting really really thin that's when try not quite yet and you'll notice you'll see when it gets really really thin regardless no it's not even there yet okay let's try now we go just rolling it right the blade well they're not going to push my luck and then it should snap up either end these are very very delicate there we go and that can just go nicely on top of your dessert you've made one little nest one little spiral and one little of cluster ball but that's it done and to get rid of the caramel out of your pan just leave it to soak in boiling water and off you spoon just pop you spoon in a mug of boiling water but have fun with this and I hope that that's shown you how to make some pretty little sugar shapes allow it to start to drip and then moving the sharpening steel or your wooden spoon back and forth to catch the drips like this and all these little strands they're just setting as it's cooling in the air really and it's just being caught by the steel we go and then you just have to take this off and then lightly with your hands just fold it together into a little bottle like that and then that can sit on top of your own on top of your dessert okay my caramels now starting to get a little bit too thick so I'm just going to pop it on the hob just give it a blast for 30 seconds on the hop just a little blast of heat and then it'll just loosen it again ever so slightly when it gets too hot and too hard it won't drip you'll just fall into a big blob and won't work at all and you can see that it's gone liquidy again which is perfect that's exactly what we want nice liquid when you load up your bowl so we're going to do is one that'll be like a little nest which is we're going to use the back of a ladle and burners just to leave the pan on so it doesn't go completely cold and I'll just keep it slightly warm and just at the right consistency so the first thing that we're going to show you how to do is just very simply on a using a bit of greaseproof paper ease proof paper is just drizzle a little bit the sugar on to that to make a very very basic little shape so pick up your pan and your fork and then with your fork you just want to drizzle some sugar onto your there we go nice little shape like that however you want onto your piece proof paper and then that will set pretty much instantly so that you can peel it off it hasn't quite set and then that would be a nice little shape for you now the next thing we're going to do is those really pretty little sugar baskets and so you can see the consistency now this is really good it's starting to get really nice and thick and so what we're going to do is I'm going to use one of these sharpening Steel's but wooden spoon handle or anything rang but if you use a wooden spoon pop it in the fridge but the consistency is now going really nice and thick so just load up your fork hold your steel light in front of you and then what we're going to do is just hold the fork up a really nice high angle and do nice little Criss crosses over it so that it'll sit up and retain the shape of the leg at least that's the plan so again with your ladle in one hand and low your fork with the Carmel in the other and then from a nice height just want to drizzle back and forth good all over the ladle start to get really nice and then wiring I should be able to stretch and go all the way around okay see it's like fine wire and I go and then just use that off carefully pop it down and you've got a little nest not the best one but you get there you get the gist anyway and that will just sit over your nice little dessert okay now we're going to do the most difficult one which is the little sugary spirals so using the sharpening steel this is going to do last when the the camel's getting really really nice and thick so again load up the spoon your fork hold your steel and then Wendy and then we're going to it will eventually I'll take probably about another minute or so just to melt completely so I'm just going to know just to help it along for the final little bit if we don't do this the outside would probably start burning so just very gently with your wooden spoon just mixing it together you should be able to smell that incredible caramel smell now don't touch it though because this will be very very very hot you go it's almost melted and what we want to do is we want to get this nice and runny and then we'll take off the heat for about a minute and just allow it to start to harden again because that's the point just as it's like to set that we can start to do all the fun fancy things with so there we go that's gone really nice and melted now so you can just I'm just going to turn the heat off and just allow this just to cool just for maximum of a minute but you'll see what it will look like and what consistency we're going to go for okay it's been about a minute I've moved to my work surface because it's easier to show you this and and as you can see the caramels just starting to set again that's nowhere near as runny I'm just using one of these little them okay I'm going to show you how to make some spun sugar those little sugary decorations that you see on top of posh desserts so I've got my pan and I've got back it's about 120 grams of sugar in here and I'm just going to turn it onto a medium heat we're not you're never normally going to need as much sugar as that but it makes it so much easier to work with unless you've got a tiny little pan and it's just easier to do I normally say at least a hundred grams of sugar so all we're going to do is just leave this on the heat and it will start to caramelize and eventually turn into a caramel and then will that from that we'll be able to make all the fancy little shapes so there's nothing really to do at the moment so you just leave it on there on the heat okay it's been just over a minute now and as you can see the around the edges the sugars just starting to caramelize and just starting to brown so you can just move the around just to try and mix things through the least that you can do with your wooden spoon the batter but we will need to probably just help it along in a second and once it starts to get into this stage where it is melting turn the heat down so it's nice and low-key otherwise it'll all just burn and see even in the time that it's taken me just to boil you there for a few seconds it should be melting even more now and just keep moving the pan around over the heat