Very effective when making desserts for a dinner party! James Martin from Ready Steady Cook tends to use this a lot with his desserts and it looks really good.
gently heat the sugar in a heavy-based pan until dissolved and a caramel has formed.
Working quickly and carefully, take a spoonful of the caramel and quickly wave it back and forth over a rolling pin to make very fine strands. Quickly gather them up into a ball before they completely set hard.