Spun Sugar

In a small, heavy saucepan, combine the sugar, hot water and cream of tartar. Insert a candy thermometer into the syrup and heat until the mixture reaches 310 degrees F, or it just begins to turn an amber color. Turn off the heat and let the sugar cool for a few minutes.

Spray a heavy baking sheet with vegetable spray, then wipe the baking sheet with a paper towel to remove any excess. Bring the pan with the sugar syrup over to your work area.

Working quickly with a fork or a balloon whisk that has had the wires cut off at the bottom to leave many straight equal-length wires attached to the handle, dip into the hot sugar and wave the utensil over the baking sheet, drawing out strands of the sugar syrup.

The syrup will begin hardening almost immediately. With practice you can form the strands into a lattice design, swirls, or even form them into a lacy dome by drawing them out over an inverted oiled bowl or other shape.