1.Dissolve sugar in water, bring slowly to boiling point and boil to 280Â° F.
2.Add cream of tartar and continue boiling without stirring until the syrup reaches 310Â° F.
3.In the meantime, have prepared 2 oiled wooden spoon handles securely anchored in kitchen-cabinet drawers, with a clean paper spread on the floor below.
4.When the syrup reaches 310Â° F then remove quickly to a pan of cold water to stop the boiling, then to pan of hot water.
5.Tint with food colors if desired.
6.Dip the spinner (a spoon, large knife or egg whip will serve) into the syrup and swing back and forth over the handles.
7.The sugar falls in long threads.
8.If the syrup thickens as you work, heat the water in the lower pan until the syrup melts and continues to spin
9.Use at once as decorative nests for ice cream, meringue glace, Baked Alaska or Easter eggs