Decorating Caramel (for Decorative Sugar Work)

S I

By
@SyiLuvsPastries

This caramel is used to dip eclairs, cream puffs (croquembouche)or other items. It's also used to make caramel cages and other decorative caramel and spun sugar works.


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Serves:

Makes about 1 1/2 pints.

Ingredients

1 lb
granulated sugar
8 fl
oz glucose or corn syrup
8 fl
oz water
an ice water bath

Directions Step-By-Step

1
Combine the sugar, glucose or corn syrup and water in a heavy saucepan. Stir the mixture, then cover the pan and bring the mixture to a boil.
2
Once the mixture boils, brush the sides of the pan with a pastry brush dipped in clean water to remove any sugar crystals stuck to the pan.
3
Boil the mixture without stirring until it reaches a golden caramel color (approx. 338°F).
4
Remove the pan from the heat and dip the bottom of the pan in a bowl of cold water for 30 seconds to stop the cooking process.
If while working with the caramel it begins to harden, reheat it by placing it over low heat.
5
TO MAKE SPUN SUGAR:
(Prior to making the Decorating Caramel) Lightly oil two 18-inch wooden dowels or wooden-handled spoons. Place them 12 inches apart on a clean worktable so that they extend off the edge of the table approximately 12 inches. Line a few sheet pans with paper and place them under the dowels to catch drips. Prepare the Decorating Caramel.

To Make the Threads, dip a whisk approximately 3 inches into the caramel. With a quick flick of the wrist, shake the whisk back and forth over the ends of the dowels. Repeat the process until a mass of threads collects on the dowels.

Collect the threads and coil into a nest or other shape. Use to garnish ice cream, cakes, or other desserts.

About this Recipe

Course/Dish: Other Desserts