To attain proficiency in this part, it requires much practice, and also a good taste for design, and to be expert in the boiling of sugar, taking particular care to avoid its graining. Baskets, temples, vases, fountains, etc., are made by these means. It may almost be termed the climax of the art. The molds for this purpose may be made either of copper or tin, so as to deliver well. Let them be slightly rubbed all over, on the part you intend to spin the sugar, with butter or oil.

Boil clarified syrup to the degree of caramel, taking care to keep the sides of the pan free from sugar. The moment it is at the crack, add a little acid to grease it (see Sugar Boiling). When it has attained the required degree, dip the bottom of the pan in cold water, take it out, and let it cool a little; then take a common table-spoon, dip it in the sugar, holding the mold in your left hand, and from the spoon run the sugar over the mold, either inside or out, with the threads which flow from it, which may be either fine or coarse, according to the state of the sugar; if they are required very coarse, pass the hand over them two or three times; for when it is hot it flows in finer strings than it will when cooler; form it on the mold into a sort of trellis-work; loosen it from the mold carefully, and let it remain until quite cold before it is taken off, that it may retain its shape. When the sugar gets too cold to flow from the spoon, place it by the side of the stove or fire to melt. Young beginners had better draw their designs for handles of baskets, etc., on a stone with a pencil before it is oiled, and then spin the sugar over them.

Almond Baskets.—Blanch some fine Jordan almonds, and cut them into thin slices, and color them in a small copper pan, over the fire, with prepared liquid color (see Colors). Put them into the pan, and pour in color sufficient to give the desired tint; rub them about in the pan with your hand until they are quite dry; form them as for a Chantilly basket, or else form them on an oiled marble slab, and spin sugar over them on each side. Afterwards arrange them in a mold, or build them to any design, first having a pattern cut out in paper, and form them on the stone from it.

Chantilly Baskets.—Prepare some ratafias, let them be rather small, and as near of a size as possible; boil some sugar to the caramel degree, rub over the inside of a mold slightly with oil, dip the edge of the ratafias in sugar and stick them together, the face of the ratafias being towards the mold, except the last two rows on the top, which should be reversed, remembering always to place their faces to meet the eye when the sugar is cold; take it out and join the bottom and top together with the same sugar; make a handle of spun sugar and place over it. Some sugar may be spun over the inside of the basket to strengthen it, as directed for webs. Line the inside with pieces of Savoy or sponge cakes, and fill it with custard or whipped cream, or the slices of cake may be spread with raspberry jam. Half fill it with boiled custard, then put in a few Savoy or almond cakes, soaked in wine, and cover the top with whipped cream; or it may be filled with fancy pastry or meringues. All sorts of fancy cakes may be made into baskets or ratafias.

Gold Web, to make a.—Boil syrup to caramel height, coloring it with saffron, and form it as directed in making Silver Web. It can be folded up to form bands or rings, etc. Fasten it to the other decorations with caramel.

If any of the strings or threads of sugar should pass over those parts where they are not required, so as to spoil the other decorations in the making of baskets or other ornaments, it may be removed with a hot knife without breaking or injuring the piece.

Grape, Orange, or Cherry Baskets.—These are made similar to the Chantilly Baskets; the oranges are carefully peeled and divided into small pieces, taking off the pith. Insert a small piece of stick or whisk in the end of each, dip them in caramel, and form them on the inside of an oiled mold. Cherries and grapes may be used either fresh, or preserved wet, and dried. Dip them in caramel, and form them as oranges. Each of these, or any other fruit, after being dipped in caramel, may be laid on an oiled marble slab separately, and served on plates in a pyramid, with fancy papers, flowers, etc. The baskets are finished as Chantilly, with spun sugar.

Silver Web, to make a.—Boil clarified syrup to the crack, using the same precautions as before observed, giving it a few boils after the acid is added; dip the bottom of the pan in water, and let the sugar cool a little; then take the handle of a spoon, or two forks tied together, dip it into the sugar, and form it either on the inside or outside of a mold, with very fine strings, by passing the hand quickly backwards and forwards, taking care that it does not fall in drops, which would spoil the appearance of the work. With this may be represented the hair of a helmet, the water of a fountain, etc. Take a fork, or an iron skewer, and hold it in your left hand as high as you can, dip the spoon in the sugar, and with the right hand throw it over the skewer, when it will hang from it in very fine threads of considerable length.

Spanish Candy.—Boil a quart of clarified syrup to the crack. Have some icing previously prepared as for cakes, or mix some fine powdered loaf sugar with the white of an egg to a thick consistency as for icing; take the sugar from the fire, and as soon as the boiling has gone down stir in a spoonful of this or the icing, which must be done very quickly, without stopping. Let it rise once and fall; the second time it rises, pour it out in a mold or paper case, and cover it with the pan to prevent its falling. Some persons pour it out the first time it rises, and immediately cover it as before. It may be made good both ways. If it is required colored, add the coloring to the syrup while it is boiling, or with the icing, adding more sugar to give it the same stiffness as before.