Friday, March 14, 2014

Lê techniquê: How to create sugar thread

In this episode I will teach you how to create a beautiful sugar decoration called sugar nest or sugar thread without candy thermometer. Learning how to properly work with sugar will ensure a very sophisticated look to your pastries because you can create dozens of different designs using the same technique. The sugar thread technique is also known as homemade cotton candy and it's extremely delicate.

Here you can understand the difference between sugar temperatures and how the stages are called:

Soft Ball: 116º - 118ºC
Perfect for Italian Meringues

Hard Ball: 125ºC
Perfect for fondant, marzipan and marshmallow

Soft Crack: 134ºC
Perfect for nougat and taffy

Hard Crack: 145ºC
Perfect for all sorts of decorations, glazed fruits, hard candy and pulled sugar

Caramel: 160º - 182ºC
The hotter the temperature is the darker the caramel will get and the stronger the flavor will be. Perfect for brittles, pralines, glazed nuts, etc…

On the next episode of Lê techniquê you will learn how to glaze fruits, nuts and how to create caramel cage.


  1. I have never heard anyone say "sugar apocalypse" before! Just fabulous!

  2. I was very impressed, and I will learn a lot here.

  3. Eu vi você fazendo isso naquele programa lá e fiquei super curioso pra saber detalhes, agora que já sei vou tentar, só preciso do fouet cortado haha

    1. Usa dois garfos de costas um pro outro que tambem funciona Paulo ;)

  4. Very useful and supportive article. I wish I can do all of that in a short period of time.

  5. Raiza, thank you so much for this video! I always get a little nervous when I put sugar and heat together (I have ruined too many caramel sauces :). I can't wait to try this technique to make sugar threads!

    Amy | Club Narwhal

  6. Oh wonderful video, and I would just say, I don't believe that your voice is a child voice. What the guy's they said this ... pfffffff good video, a voice that i can recognize and understand (really important for foreigner) and so wonderful recipe always made with a bit of humour (and sorry for my really bad english ^^)

  7. Gives you information that is very interesting and contains lots of useful noc what I was looking for, thanks

  8. I will share with my friends about the great information that you provide, good luck

  9. You always make me feel satisfied about the useful information that you provide is great and it makes sense, thanks

  10. I like to eat your works created

  11. Fiquei super feliz em ver sua reportagem no Jornal Hoje!!! Já acompanhava seu blog no Feedly! Todo sucesso do mundo pra vc!! Bjão

  12. Raiza, te conheci pelo Gastronomismo e acompanho seu canal do yt.
    Domingo estava assistindo Maste Chef e devo confessar que me emocionei ao te ver lá, infelizmente não acompanho o programa com tanta frequência pra saber se ja acabou ou não, mas desejo do fundo do meu coração todo o sucesso pra você. Você é extremamente talentosa e é muito bom ver uma brasileira trilhando carreira no exterior!

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