... Early-medieval Venetian confectioners were famed for their skills with spun sugar, which was accepted as decorative art in its own right. This is the technique whereby a sugar syrup is boiled very hot, to 160 degrees C, or 320 degrees F, two forks tied back to back are dipped in, and the sugar mixture is flicked off to create (in theory) long, thin strands of sugar. These harden quickly but not immediately, so it is possible to prepare a bundle of these strands by draping them over a wooden broom handle, and then working them up into whatever outlandish shape is desired.
→ Sweets: A History of Candy by Tim Richardson
"HOW TO SPIN SUGAR" by Marion Harris Neil , 1913