out into countless shapes “Sugar work,” as such preparations are called, goes back at least 500 years A “nest of silken threads,” probably similar to our spun sugar, was made from malt syrup for the Chinese Imperial household before 1600; and in 17th-century Italy, various banquet decorations, including dishes, were made from sugar In Japan, there is a traditional street entertainment called “sweet candy craft,” amezaiku, in which the performers sculpt flowers, animals, and other shapes while people watch The basic material for sugar work is molten sucrose mixed with a large portion of glucose and fructose to help prevent crystallization The glucose and fructose may be added in the form of corn syrup, or the pure sugars, or they may be formed from the sucrose itself during the cooking of the syrup with added acid (cream of tartar) The sugar mixture is heated until it reaches 315– 330ºF/157–166ºC, at which point there is practically no water left Any residual water can cause crystallization and milkiness by making it easier for the sucrose molecules to move around and nest together At somewhat higher temperatures, the sugar begins to caramelize and turn yellow-brown, which is undesirable for much sugar work but encouraged for spun sugar and sugar cages, which are made by drizzling the hot syrup in threads over a solid form or a wooden rack, where they harden almost instantly For more elaborate sugar work, the entire sugar mass is cooled to around 130–120ºF/55–50ºC, a range in which it has a pliable, doughy consistency Now it can be handled and formed, blown like glass into hollow spheres and other shapes, and kept workable with a heat lamp Though pastry chefs with seasoned fingertips can sculpt sugar barehanded, many use thin latex gloves in order to avoid transferring moisture and skin oils from their fingers One of the more striking forms of sugar ... can cause crystallization and milkiness by making it easier for the sucrose molecules to move around and nest together At somewhat higher temperatures, the sugar begins to caramelize and turn yellow-brown, which is... in which it has a pliable, doughy consistency Now it can be handled and formed, blown like glass into hollow spheres and other shapes, and kept workable with a heat lamp Though pastry chefs with seasoned fingertips can... pastry chefs with seasoned fingertips can sculpt sugar barehanded, many use thin latex gloves in order to avoid transferring moisture and skin oils from their fingers One of the more striking forms of sugar