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Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat.
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Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls.
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If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown.
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A glass bowl will hold the temperature of the sugar.
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I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass.
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(The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken.
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If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.)
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Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer.
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Add a few drops of black food coloring to the other bowl and mix with a wooden skewer.
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To make the brim: Trace a large circle onto a piece of parchment paper.
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Turn over the paper and give it a light coating of vegetable cooking spray.
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Dip the tines of a fork into the hot orange sugar.
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Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands.
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Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim.
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Then dip the tines of the fork into the hot black sugar.
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Repeat the process.
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You will be able to see the paper through the sugar but you want to make this layer thick.
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Set aside to cool, about 5 minutes.
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To make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel.
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Dip the tines of a fork into the hot orange sugar.
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Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands.
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Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim.
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Then dip the tines of the fork into the hot black sugar.
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Repeat the process.
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You should still be able to see the mold through the sugar.
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Make a nice thick layer of sugar so the hat will be sturdy.
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Set aside to cool, about 5 minutes.
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To unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold.
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You will need to apply this gentle pressure all around the inside.
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Keep moving the sugar as it cools.
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This will keep it from resticking but you need to wait until the sugar has cooled.
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Once the sugar has released from the mold, carefully lift it out and place it over the brim.
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If the sugar is still too warm, the hat may begin to collapse.
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That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely.
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(At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.)
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Carefully remove the parchment paper from the brim.
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You should be able to pull it out from under the brim.
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Do not worry if the brim cracks or breaks.
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You can use a blow torch to melt the sugar back into place.
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Carefully lift the cone of the hat and center it on top of the brim.
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I used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape.
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You do not need to buy this expensive mold to make your decoration.
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Use any metal or ceramic shape, preferably one that does not have outside handles or seams.
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Remember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin.
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It is best to work with sugar on a dry day, as the humidity will melt the sugar.
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To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them.
