We have received a number of requests for this recipe so here it is.
Burnt Sugar Fluff
Burnt Sugar Syrup
500 grams/17.6 ounces sugar
150 grams/5.3 ounces water
Put the sugar in a dry pan on medium heat. Slowly caramelize the sugar until it reaches a dark cherry wood brown. Remove from the heat and slowly add the water. The sugar and water will bubble and spurt so be careful. Once the water is added put the mixture back on a low heat to fully combine the sugar and water and form a complete syrup. When the syrup is rich and fluid, strain it into a metal container or heat proof bowl and allow to cool. When the burnt sugar is cool it will be thick and just pourable.
Burnt Sugar Fluff
108 grams/3.8 ounces/ 3 egg whites
400 grams/14.1 ounces burnt sugar syrup
4 grams/0.14 ounces/2/3 teaspoon salt
250 grams/8.2 ounces confectioners sugar
Put the egg whites and burnt sugar syrup in the bowl of a stand mixer. Whisk on medium for at least ten minutes and closer to fifteen minutes. Periodically turn off the mixture and scrape the sides and bottom to the bowl. The egg whites and syrup will come together and begin to thicken, lighten in color and gain volume. At this point add the salt increase the speed and whip for two more minutes. Turn the mixer off and add the confectioners sugar. Turn the mixer on low to blend the ingredients. Once the confectioners sugar is integrated increase the speed to high and whip for another two minutes. When down whipping the mixture will be light, airy, and sticky, just like a fluid fluff. Reserve in the refrigerator until ready to use.
