In a clean, thick-bottomed pan, heat the caster sugar and water on a very hot hob.
When the sugar begins to melt, swirl the pan to even out the melting process.
Keep a close eye on the sugar syrup: you want a light colour to appear in the syrup, but you do not want complete caramelisation. If you have a candy thermometer, the temperature should register at around 140'C to 145'C.
Remove the pan from the heat and place on a trivet. Wait for the syrup to stop boiling, but you do not want to let it cool down completely.
Prepare your work surface by covering it with sheets of baking parchment: you are now ready to drizzle the sugar onto the paper in random patterns.
If you want to create angel hair, you need to let the syrup cool down further, so that you can 'pull' the dribbles into thin strands. DO BE CAREFUL! The sugar syrup is still very hot!
«Sugar syrup needs to be worked while it is hot, so always make sure that you have ice water on hand in case you burn yourself.»
Most of us have one or two cake recipes under our sleeves that we like to pull out when we need to impress. However, when you need need bowl over your guests, you may need a finishing touch to them all: that is when you take out the spun sugar!