Jung Ji-sun's Sugar Thread
A basic syrup recipe that allows you to safely recreate the iconic Chinese sugar thread technique from the famous scene in Black & White Chef, right at home.
Ingredients needed 4 servings
Recipe
Cooking tips
- Never stir the syrup before the sugar fully dissolves—doing so will cause crystal formation and ruin the sugar thread effect.
- If the syrup starts smoking due to excessive heat, it will burn instantly and develop a bitter taste, so reduce the heat as soon as the golden color appears.
- After cooking, do not soak hardened sugar residue in water. Instead, let it fully harden, then tap the pan or surface lightly—the sugar will break off cleanly like candy.
- If handling large quantities feels overwhelming, measure the same ratio and make the syrup in short bursts using a microwave as an alternative method.
Recommended for
- Those who want to try the dazzling sugar thread decoration technique seen on Black & White Chef.
- People looking to learn the fundamentals of sweet, crispy Chinese-style coatings for desserts like sweet potato candied treats or potato batshu.
- Home bakers who’ve hesitated to try sugar crafts due to fear of cleanup after.
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