Dragon Beard

Directions

1. Dust a clean, flat surface generously with corn starch to prevent sticking.
2. In a large saucepan, combine granulated sugar, corn syrup (or glucose), and 1 cup water. Heat over medium-high heat, stirring until the sugar has completely dissolved.
3. Attach a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom. Continue to cook the sugar mixture without stirring until it reaches 130°C (270°F) on the candy thermometer. (If desired, add a few drops of food coloring to the mixture once it reaches the desired temperature and swirl gently to mix).
4. Carefully pour the hot sugar mixture into a donut-shaped silicone mould, or some small round plastic containers. Allow it to cool slightly until the mixture becomes firm but still pliable, which should take about 10-15 minutes.
5. Form the cooled mixture into a ring shape, ensuring it is evenly thick all around. Dust your hands with corn starch to prevent sticking. Begin stretching the candy ring by pulling it outward into a larger loop, then folding it back into a smaller ring.
6. Twist and stretch the ring repeatedly, folding it in half each time, to incorporate air into the candy and achieve a fine, silky texture. Continue stretching and folding the candy until you achieve the desired thinness and thread-like texture.
7. Use kitchen scissors to cut the thin threads into manageable lengths. Dust the finished threads with more corn starch to prevent sticking.