Spun Sugar Bowls

Makes 12 bowls

Nonstick cooking spray
1 1/4 cups sugar
1/3 cup light corn syrup
1/4 cup water

1. Thoroughly spray a 12-cup muffin pan with cooking spray; set aside.

2. In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, corn syrup, and water. Cook until the mixture registers between 310° and 320° on an instant-read candy thermometer.

3. Remove the pan from the heat; carefully pour the sugar mixture into a medium microwave-safe bowl. Dip the tines of a fork into the hot sugar; then carefully and quickly wave the fork inside the wells, allowing the sugar to drip off of the fork in long, thin strands. Be sure to distribute strands evenly on the sides and bottoms of the wells, and all the way to the top. (When complete, you should still be able to see the pan through the sugar.)

4. Using a sharp kitchen knife, trim the edges of the sugar bowls by scraping the blade along the rims of the wells. Set aside to cool, about 5 minutes. Carefully unmold, and store in an airtight container in the freezer until ready to use. Save broken sugar pieces to use as a garnish, if desired.

Note: If the caramelized sugar thickens before you have finished all the bowls, microwave on HIGH for 3 to 5 minutes, until sugar is liquid enough to work with again.