Decorating Caramel (for Decorative Sugar Work)
- 1 lb
- granulated sugar
- 8 fl
- oz glucose or corn syrup
- 8 fl
- oz water
- an ice water bath
If while working with the caramel it begins to harden, reheat it by placing it over low heat.
(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.