Before starting the caramel, make sure you are prepped first with the following:

1) Have an Ice Bath ready, so you can place your small saucepan into the bath for immediate chilling.

2) Set up your kitchen so that your rolling pin and ladle is clean and sprayed lightly with oil (for easy removal). Have your rolling pin slightly off the edge of your kitchen counter, with newspapers or paper towel lined on the floor so you don't have to scrap caramel from your kitchen floor.

Once everything is prepped, you can start

At low heat in a heavy bottom, small saucepan, add your sugar and water and stir until it dissolves

Leave it untouched, and adjust the temperature to medium heat. You want to wait for the sugar to caramelize and reach a light amber colour (approximately 3-5 minutes).

Once it does, remove it immediately from the stove and place into your ice water bath.

Grab a fork and repeatably dip into the caramel sauce until it isn't very runny. Swing back and forth over the rolling pin (sprayed section), do this slowly, especially as it starts to cool and won't drip as fast.

Using the back of the ladle to create your sphere, repeat the same motion over the ladle. You may have to warm up the caramel to get it back to a moldable temperature. I did this once during the process, by putting it back on the stove over low heat for 1 minute

Don't wait too long as it will harden quickly. If it has, that's okay, use the humidity and heat from your hands to gently mold the spun sugar to your desired shape. This product is very susceptible to heat and humidity, but if you want to make it ahead of time, you can, just keep it in an air tight container.