Unlike other spun-sugar angel hair recipes that call for granulated sugar, this fondant-based recipe has greater durability and resistance to humidity.



Ingredient Checklist


Instructions Checklist
  • Prepare an ice-water bath; set aside. Lightly coat with vegetable oil a wooden laundry rack or 2 wooden spoons placed flat on work surface 1 foot apart, with handles extending all the way off the edge of the work surface and spoon bowls taped securely to the surface. Cover floor with newspaper.

  • Bring fondant and syrup to a boil in a small saucepan; cook until mixture registers 300 degrees on a candy thermometer (hard-crack stage), about 15 minutes. Remove from heat; immediately plunge bottom of pan into ice-water bath. Set pan on a towel to keep it from slipping; let sugar cool, stirring occasionally, until 200 degrees.

  • Stand on a stool so you are about 2 feet above work surface. Dip a whisk with the ends cut off, or 2 forks held back-to-back, into sugar; quickly wave back and forth over wooden rack or spoons using long strokes so strands fall in long threads. Gently wrap strands around your hand to form a nest about 2 inches tall and 4 inches in diameter. Remove nest from your hand; lightly curl one end inward to give it a bottom. Immediately transfer to an airtight container; repeat with remaining sugar to make 11 more nests. If sugar solidifies, reheat just until it reaches 200 degrees, and continue process.