Use spun sugar as a show-stopping garnish for desserts. Drape over croquembouche or form into shapes to garnish pot de crème.
In a small, heavy saucepan combine the corn syrup and the sugar, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved. Boil the syrup until it is a golden caramel and registers 320°F. on a candy thermometer. Let sugar rest for 3 minutes.
Balance a wooden broom handle between two counter tops. Tape the ends of the broom handle to the counter. Use a whisk that has the top inch of wires cut off or 2 forks. Holding your hand about 1 foot above the centre of the broom handle, drizzle the sugar over the handle by waving the whisk or forks back and forth quickly so that thin strings of sugar drop over the handle. Repeat this. While the sugar strings are still pliable, quickly gather them up into desired shape. Repeat until all the sugar is used, keeping the temperature at 310 degrees F.