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As a fun and luxurious take on cotton candy, make gold spun sugar with edible gold leaves! It is surprisingly easy on the stovetop. I like to serve them on wooden sticks, a snap to find at any art store.
Stir together 2/3 cups of water, sugar, and corn syrup in a medium saucepan. Bring the water to a boil over medium to high heat (don’t stir).
Cover and cook until the sugar crystals dissolve (about 3 minutes).
Uncover and cook until the mixture turns a caramel colour (about 5 minutes).
Swirl the pan to even out the colour and remove from the heat.
Use two forks held back to back and dip the ends into mixture. Use a large mixing bowl and swing the fork with the mixture back and forth over each edge of the bowl. As you do this, the mixture should come apart in threadlike strands.
As the sugar drapes itself over the edges of the bowl, gather it up in your stick and wrap it around until the top of the stick is full. Repeat with multiple sticks. At the end, dust the spun sugar with edible gold flakes, which are easy to find at stores like Sur La Table.