How to Make Spun Sugar Decorations Video

How to Make Spun Sugar Decorations video. For recipe visit www.TheAmateurC...
Spun sugar is that fancy stuff that adorns the top of great looking desserts. It might look quite difficult but with a little practise is actually quite straightforward. In this demonstration video, I show you how to melt the sugar correctly and make a sugar nest, a basket and a twirl. Have a go as the rewards far outweigh the difficulty and soon you'll have professional looking desserts to show off!

[@greggoldstein5165]

I don't understand why this has bad ratings. Great video! Thanks!

[@Donidiamandis]

Please stop being so annoying and saying he is bad with the caramel. At least the techniques he shows are useful for amateur people too. If you still think it's a bad video,please make yours better and then let's talk after that.

[@makeupbygloria]

I like your kitchen

[@57026joel]

I enjoyed your tutorial. I can see lots of beautiful deserts decorated with lovely sugar decorations. Thank you for sharing. Ps you have a beautiful kitchen!

[@EzekielLk]

It just prevents caramel from burning but if you're good with sugar and caramel then it's not necessary.

[@cozinhasemfrescura.oficial]

Amazing

[@elainechi6555]

Thank you for sharing this!really helpful

[@ravishankarpal9910]

nice sexy

[@andreaccssmith3162]

thank you for the tutorial

[@Magicvioletcrystal]

Thanks! Really helpful!

[@leahrodda3706]

thought you are not supposed to use a wooden spoon?Shouldn't you use a silicone spatula? Was told this so as to not get impurities in the ismomalt from the wood.

[@vichan7948]

Very Nice Very sweet All i love to see and tasty

[@leonidhernandez4397]

Great ,

[@renatocardoso8796]

show de bola

[@charmainebalzan1857]

Ingredients milk?cream? Sugar and butter?

[@naomicavill]

easy easy easy easy

[@petraz.6631]

Just just just just just just just just .. He just has the shapes mixed up. When he makes nest he calls it basket. And vice versa

[@fruitsalad4763]

how much sugar is 120 grams of sugar?

[@Jakiladd]

4.23288 Ounces :)

[@kyriakosreizis]

Jakiladd Haha did you count them?LoL

[@fruitsalad4763]

lol

[@naomicavill]

I can do that easy

[@caucasiancrown9598]

My nest is not coming out as whole 💔

[@iceyleeil]

Nice video ,not quite understand why there're a few negative comments. I do have a question though which is why some ppl add a bit water to make this? what's the difference? thanks

[@majaglitter]

Anyone else on a cooking video spree?

[@KarolinaVideoStarsxx]

Me xD

[@margaretdevries8090]

Not too impressed.

[@cjbarrow89]

Me!!

[@DineshSharma-mu3rd]

majaglitter pjo

[@MasseyRohan]

12th video back to back lol

[@suehiggins1488]

Great tutorial, I am going to make some for my daughters birthday cake. Something to do in Coronavirus lockdown!

[@TheAmateurChefUTube]

Hi there. There's no need to put anything on the ladle before you add the caramel. As long as the ladle isn't hot, like you've run it under a hot tap, the ladle will be colder than the caramel. This means that the caramel will set as soon as it touches the ladle, and it won't stick. I hope that this helps and thanks for the comment. The Amateur Chef.

[@Ka1_TheGuy]

Dude why is this in my recommendations bro

[@screamogirl56]

When he said," You should be able to smell it now", I tried to smell the air.... Nice video. :)

[@rajeshkumarsanga315]

1

[@glutenfreebakingwithlily583]

Ashamed to say I have never bothered, but this is easier than I thought. I will definitely be giving this a try. Love the corkscrew shape.

[@anthonycastro8585]

"it sets almost instantly" *try's to get it off*....... "oops its not set"

[@rawtravelandfishing6648]

just a tip , a heavy bottom stainless pot works much better , its common among chefs and pastry chefs that you never stir melting sugar you will increase the risk of it crystallizing

[@legacyof7]

Literally every video I have watched so far, they stir the damn sugar lol :/

[@zandikaa]

How to make a mess in under 10 minutes.

[@jessicalu3866]

That was honestly what I was thinking of like as I was watching I was like holy cow what a mess with all the sugar

[@Chef-ud5ps]

That’s the thing with modern technology if you look unprofessional or you’ve made something that doesn’t look nice you can always re-record it because obviously he was recording at home so I don’t get it but good on him for doing a tutorial

[@CardinalTreehouse]

Walk away from the sugar on high and I can achieve worse in under 3 minutes.

[@hannabaroncelli8297]

It feels like I am a kid again...just a weee bit! Hahaha

[@Ziggywhatever]

A beautiful mess.

[@doushi1000]

what the fuck is he making?

[@TheKreatori]

Sugar decorations. I suppose you didnt read the title of the video, did you?

[@BOriippuvainen]

Kaitlyn Chua man people are so easily offended by one single fucking word these days.....

[@Wendy521968]

Sgt SWATz Well, when we have hate filled racist assholes that FORCE us to hear or read their hate it tends to piss people off a little bit.... Myself included.... Its really sad that we have such simple minded people that choose to hate people because of their race or whatever other stupid reasons people find to hate people...

[@leksayan3907]

Wendy Nelson

[@Wendy521968]

lek sayan Yeesss?? :-) LOL

[@rosemontisci7706]

I think this video was brilliant, best one I've seen. You very clearly explained how to make the toffee and helped me make an (almost!) perfect croquembouche. Thanks

[@CherryVizz]

He's not Australian -____- I'd have thought by his accent it's pretty obvious he's from the UK, but obviously not.

[@SaurabhSarang]

One more time you say "just" iwill do ice bucket challenge one more time.

[@Aurasmae]

I "just" don't get why you had to put that comment?

[@5roseangle]

I hadn't noticed the "justs" until you flippin mentioned it! now thats all I am counting!!!

[@vriskaserket2201]

5roseangle why don't we "just" stamp o god I caught the "just" ebola

[@dacrammers2594]

I love how he is relatable xD "at least that's what we are trying to go for" Keep at it dude. Thank you for this video.

[@-mamamix5916]

السلام عليكم ورحمه الله وبركاته أنا فتحه قناه جديده واتمنى من الله ان تشتركوا اخواتي وتدعموني وتشجعونى

[@siggirutherford]

i can never be bothered to read all the comments.............no time either, i want to go in the kitchen and try this out., i have no doubt my efforts will look like yours, but i know i will have fun trying it out..................so THANK YOU VERY MUCH for showing me how to do it!!! have a great day your self, cos i think i will..............siggi

[@JavierGuacaneme]

Cuanta falta de estética. No aesthetics

[@crystalgaming3914]

Nice cooking vid Helped me in making caramel And hey you just got a New subscriber and another like... +1 subscriber And +1 like

[@rossallan7040]

Yeah the trade uses isomalt no tempering more time to shape buy hand under a hot lamp. when I started chefing in the 90s we reduced a sugar stock syrup. burning sugar is dangerous and gives you a real harsh burnt Carmel sugar taste. if I saw a commis doing this in the kitchen he would get bollocked.

[@dianeburgess5591]

I pray for haters . remove the daemonic spirits , response. if didn't work for you. Than I suggest that you start over with self first. if you know to do the things that you are pointing out you do that. it's a tutoring can't please every body. learn . stop looking for a reason to vent. stop finding ways to judgemental don't like move on . good for me. soooooooooo he pleased me and thousands of others. be blessed.

[@steinfliege9912]

This is JUST amazing I will try it! Dude you just sad just a thousand times just in this video, just amazing! ;D

[@JamesW81]

You overcooled it by the looks of this. The sugar needs to be slightly more liquid and id have been moving the fork backwards and forwards as opposed to the steel.

[@Devonmer1]

LOOK AT THE USERNAME

[@jasminesreactions130]

lol

[@tariqalodat720]

@@Devonmer1 loool..Brilliant,thought so too..lol

[@lalasee2873]

Can I make that but mini size using a think stick because i want to use that as a decoration for my sablé au chocolat glaçage

[@CrystalHoneyB]

I can't take him seriously.... You aren't supposed to stir in a metal pan with a metal utensil. I'm out!

[@rikumcculloch271]

Incredibly helpful! so many how to videos on this topic make the assumption that you have experience with this and just give you a recipe. Very simplistic instructions... Perfect!

[@staceyagamir7799]

The new google comment system is so weird

[@TripleG69]

I watched hoping he's judt nervous anf it will get better! Stupid me

[@michellejd7870]

I've heard the word "just"about 500 times, halfway through.

[@joanl5600]

I LOVE this video. How fun and fantastic. Just one thing......I HAVE AND HATE MY DARN EXPENSIVE ELECTRIC RANGE. I live in Florida where most homes were built to accommodate electric. WHAT A MISTAKE. I can never get the results that I want without gas, and as I cook a lot, it is so exasperating! I will, however, try this for mY next deserts. THANK you so much for this!

[@Ka1_TheGuy]

Why is this in my recommendations? After 7 years

[@clover-il7tf]

Ikr

[@clover-il7tf]

Almost 8 years now

[@yolandasarmiento4209]

Muy bonito y elegante para decorar postre, etc. Muchas gracias

[@RamblinRick_]

Another video suggested putting a light film of vegetable oil on the ladle when making the nest

[@Mu5096rdgh]

Thank you! Yours is a lot easier to make than some others. Other people say use caster sugar to pan and add water etc..... so much harder. Thanks again 🙏🏻

[@jamesrb5701]

How to scratch the fuck out of a non stick pan

[@feliciaduma7491]

Leave it over night to soak in water with washing up liquid

[@sugarvine4406]

I think it was great. People, why so picky?! You want a "Professional" video then go pay for it. This video is here as a free guide. There's no subtitles, it's not a grainy video, it's in english, and it covered alot. So the volume is a little off...turn your volume down. The video is exactly what it was suppose to be...a tutorial. I subscribed ~ Thanks.

[@shikhascube]

Thank you so much Sir.. amazing tips

[@rocioguevaraobando9075]

Gracias. Thanks. Merci.

[@sofiaimtiaz3312]

we should put the hot carmel to make a shape or we can cool it like cold and can also make??

[@Beatuy1016]

I think if you add water it wont go as brown, it stays more clear because it takes longer to melt. He melted it very quickly and so it caramelized.

[@corinaserban9019]

Hy, I want to ask something about caramel decoration. How can i keep it? If i put the cake with this decorations, in refrigerator, they are metls, if i keep it in kitchen they are ok. You know how i maintain decorations "unmelted"? Thanks.

[@amybecker1436]

you should use isomalt then you can color it and it's not that nasty brown color

[@TheAkwardHippo]

That was really good! Ignore all the hate their all just jealous

[@chiranjeevibelagur2275]

It's they are😂😂

[@jasminesreactions130]

agree! thanks to these chefs who are sharing with us. I have learned so much

[@poppykok5]

A really fun interesting video...BTW...The "Amateur Chef" is also, The Amateur *HANDSOME CHEF* ... : )

[@olafurssonkyllian8153]

and now just type this in the search window and see what simple humble guy in china do with sugar Sugar Art made by master craftsman from China

[@NguyenNam-qy7tn]

có ăn được không vậy ? vì nó nâu nâu kiểu gì ấy 😮😮😮😮😮😮😮😮😮

[@ryaleonard1315]

I don't understand this ; are you basically just doing random decorations or are they actually going to be used for decorations

[@AKKY_JAPAN]

HELLO friends akky coming😢

[@Alpha6.31]

It would be much easier, with less risk of burning, making it a more gradual process if you would add some water before heating the sugar. It will first melt in the water, the water will then evaporate and then slowly the sugar will start get some colour. Easier to decide also how much colour, how much caramelisation you want.

[@wurs07]

Alpha 5.28 That method does not work. The sugar will burn before the water evaporates. I've actually tried it and it was an absolute disaster.

[@Alpha6.31]

Waqar Green The method works just fine, I've done it many times, the caramelisation goes slower than without water. I've seen a pastry chef do it on a channel called 24kitchen, it's not my own idea.

[@wurs07]

The problem is that to evaporate the water it must reach 100°C doing so won't necessarily burn the sugar, but the problem is that it will stay at that high temperature for a long time, and overcook during that process. Not sure what you or this 24hour kitchen was doing but adding water is never a good thing for caramel

[@KalosJukesbox]

+Alpha 5.28 Hey, pastry chef here. That method is good when you're just starting out or making sauces, but making a wet caramel for sugar garnishes isn't ideal because the sugar crystallises much more quickly when you're putting air into it, which is what you do when you keep dipping a utensil in and out of the sugar. Because of this it's super temperamental, so you really want to avoid using a wet caramel if you can help it. For that reason, it is much better to make a dry caramel, which is the one shown here.

[@Peterthefatstormtrooper]

is there any way to make the sugar spirals to strengthen so that they can handdle a chocolate cone with mousse in it?

[@ditanitesature3699]

After you make these how long before you shouldn't eat them?

[@kaymimzy]

omg when he finishes pushing the sugar around with the pan not the spoon, it looks like a lion, I think anyway.

[@SDHall56]

why use a ladle you could burn yourself because of the handle, I think its easier turning a bowl upside down

[@SanjayPatel-ch9dr]

I can suggest idea on that we can uses paper cups in two different sizes in dimeneson one of can big size can we full of sugar syrup and the small one you can deep in fix with paper cup then after some few seconds cuts the paper cup can really comes out like sugar glass

[@alexcosta8062]

is this sugar SUCROSE or sugar ISOMALT?

[@oliverjason]

better suggestion.......use a silicone pad if you have it

[@andrewlatreille420]

you really should not have used your knife sharpener id be worried about eating a metal sliver

[@KalosJukesbox]

+Andrew Smith What do you think chefs use? Also, it's a steel, not a knife sharpener; it doesn't actually sharpen knives, just re-aligns the metal. Little to no metal is taken off the blade. I really wish people would stop calling themselves chefs if they haven't been trained though, it's really disrespectful of the craft.

[@andrewlatreille420]

+KalosJukesbox i didnt say i was a chef bud i just said cause i got one at home and once i touched the end and got a bunch of fatty metal slivers

[@PogMcDog]

Using a balloon whisk is just so much better..

[@travisbout9494]

A water bath will keep your sugar at a good temperature

[@Steelwind666]

i was watching videos about eyeball tattoos..... how the hell did i get here?

[@proskill2k142]

You need to practice at this a little more when making baskets allow it to slow down allows more control, and when your doing then you could add glucose to the mix, making it much better and a lot easier to work with

[@peytondianna5878]

Does it stick to the wooden spoon if you use it instead of the steel thingy?

[@wendijackson8844]

Take a shot every time he says the word "just".

[@gladyy5365]

i think the nest would be best for ice cream

[@xXChipsAndGravyXx]

Mabye if you make it thick enough it could hold some in it!

[@LAWRENCIO11]

Try little amounts of sugar at a time. This way you don't have to stir with a spoon and you get a nice caramel!

[@fesfes132123]

misleading thumb nail is misleading

[@asylumopheliac]

How should these be stored before placement and how long in advance can they be made? Thanks!

[@sarahandemmalemoignan9449]

Awesome. I love your tutorial :) thanks from South Australia

[@mariapalie841]

I can’t wait to try this. Thank you for this culinary lesson.

[@FoxgloveWanderer]

Thanks so much for this video. I got it in my head to make simple sugar shapes to decorate a cheesecake with, but it's been so long since my pastry course I wasn't at all confident about it. I had you video playing as I worked and they came out beautifully. Thanks again.

[@maximuskriningus6616]

take isomalt with some glucose, just with sugar they melt rly fast

[@judylaine1]

he said dont touch it..so i try to touch my screen,,.its not hot.

[@carlybrancato649]

Is there anything else in the pan besides sugar?

[@PureBlueSkies7]

I was so happy to watch this video! Thank you for the tutorial!

[@ravishankarpal9910]

love you me

[@fredaweigand3276]

I,ve been looking for this method of sugar spins,thanks so much for the video. :)

[@glenisjordan4977]

How long and how do you keep sugar strands

[@surzoo9664]

I was going to call you an amateur but I guess you beat me to it

[@jannethiebaud1493]

Why did you watch if you were going to be so rude?

[@surzoo9664]

because I was looking for a professional to show me how to make spun sugar decorations, he didn't do a terrible job

[@charitykpabep6804]

His apron literally says amateur chef

[@kittythomas2988]

I tried this...but the small nest like structure always melts after a few minutes...the thick decorations stay..

[@Ryantanker]

You sound like stewie griffin LOL

[@Mindless238]

Thumbs up if you thought he was going to make cotton candy.

[@Mindless238]

Thumbs up if you thought he was going to make cotton candy.

[@taij.e]

Thumbs up if you thought he was going to make cotton candy.