Decorating Caramel (for Decorative Sugar Work)

1
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.

Rating:
★★★★★ 1 vote
Comments:
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

How to Make Decorating Caramel (for Decorative Sugar Work)

Step-by-Step

  • 1Combine 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.
  • 2Once 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.
  • 3Boil the mixture without stirring until it reaches a golden caramel color (approx. 338°F).
  • 4Remove 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.
  • 5TO 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.

Printable Recipe Card

About Decorating Caramel (for Decorative Sugar Work)

Course/Dish: Other Desserts