You have probably already seen several sweets decorated with caramel syrup, distributed in strips or in drops; but as good as the result is, if you want your dessert to really look amazing, you can choose to embellish it with caramel strands. First you will need to make a simple caramel syrup, then you will need to use it to form thin threads as it hardens. You can use different techniques, for example to create a cage, a delicate spiral or a nest. Any of these fabulous decorations can help you turn a simple dessert into a masterpiece of haute patisserie.
Ingrediants
- 500 g of sugar
- 170 g of corn syrup
- 120 ml of water
Steps
Method 1 of 4: Make the Sugar Syrup
Step 1. Prepare the workspace
Gather everything you need next to the stove so you don't have to run from one part of the kitchen to the other with the boiling sugar. You need a medium-sized thick-bottomed pot to put directly on the stove, a large bowl full of water and ice to keep next to the stove, a cup full of water, a pastry brush and a thermometer. for sweets.
Remember that the bowl filled with water and ice must be large enough to hold the pot
Step 2. Pour all the ingredients into the pot
Start by pouring 120ml of water, then add 170g of corn syrup and 500g of granulated sugar. Make sure there are no grains of sugar left on the sides of the pot, above the water level, otherwise they could crystallize.
The best thing to do is pour the sugar directly into the center of the pot
Step 3. Cook the syrup
Stir the mixture only once so that the sugar is distributed in the water. Turn on the stove by setting the heat to medium-high to allow the sugar to dissolve, so don't stir the mixture as it cooks or it may crystallize and become grainy. The mixture will start to bubble; moreover, it will gradually darken slightly. Cook the syrup until the thermometer indicates it has reached 145 ° C.
To prevent the syrup from crystallizing, wet the bristles of the brush, then use it to "clean" the sides of the pot. Be very careful not to burn yourself with boiling sugar
Step 4. Cool the syrup
Once the sugar syrup has reached the correct temperature, you need to quickly stop cooking it to prevent it from overheating. Put on a pair of oven mitts, then remove the pot from the heat and place it directly into the bowl that contains the water and ice. Leave it in contact with the ice water for 5 seconds.
This cold bath should lower the temperature of the syrup to around 135 ° C
Method 2 of 4: Create a Caramel Yarn Cage
Step 1. Choose a bowl
Determine what size you want to give the cage, then look for a bowl of the appropriate diameter. Wash and dry it, then lightly grease it inside with a drizzle of seed oil. This last step will allow you to easily detach the cage once it is ready.
Make sure the container you select can withstand the high temperature of the caramel strands. Avoid materials like styrofoam or very thin plastic
Step 2. Weave the syrup around the bowl
After letting it cool for a few seconds, pour it into a container that can be used in the microwave. Wait for it to thicken until it reaches the consistency of honey, then dip the prongs of a fork into the syrup. Rotate the fork over the bowl so that as you stretch the caramel, it begins to coat it both on the top and on the sides. Continue to weave the syrup until you get a cage of the thickness and density you prefer; remember that this is your project, you are the artist.
The sugar syrup must be worked very quickly, but with the same attention, because it is hot. If it gets too hard, heat it briefly in the microwave to get it back to the desired consistency
Step 3. Adjust the edges of the cage
At this point, your cage of caramel strands will have formed inside the bowl, but there are likely to be numerous "smudges" to the outside. To perfect the job, take a sharp kitchen knife, then cut the threads that protrude from the bowl.
You will need to let the cage sit for about 5 minutes to allow it to harden, which will make it easier to detach
Step 4. Remove the cage from the bowl
Once it has completely hardened, you need to take it out of the mold. Place your thumbs on the outside of the bowl, then place your other fingers on the inside, so that they touch the caramel cage. Apply very light pressure to allow you to detach and extract the cage.
If it looks like it might break, move your fingers to another place and try again. Try to apply even pressure to avoid breaking it as you take it off
Step 5. Use the caramel cage
Place it on top of the dessert, then serve it immediately. The wires will begin to absorb the moisture in the air, so if you wait too long, the cage may break or go limp.
Remember that if the cage is still too hot, it will collapse. If you notice it starts to sag, immediately return it to the bowl so that it holds its shape as it hardens
Method 3 of 4: Create a Nest with Caramel Threads
Step 1. Prepare the workspace
To make a caramel nest, you'll need a cylindrical wooden object, such as a rolling pin or spoon handle. Since this is simply personal taste, you can try using a large rolling pin or several wooden spoons. Note that the sugar may fall and stick to your countertop and floor, so it's a good idea to cover them with aluminum foil to make it easier to clean once you're done.
If you intend to use several wooden spoons or other small cylindrical objects, it is best to attach them to the countertop with masking tape to prevent them from falling out as you create the caramel strands. Spacers several centimeters to be able to pass the wires between one and the other
Step 2. Make the caramel strands
Dip the tines of one or two forks into the bowl that contains the sugar syrup, then lift them, letting the larger drops fall directly into the container. With quick gestures, move the fork over the cylindrical object, with the prongs facing down, then start swinging your wrist back and forth.
Moving your wrist quickly as the syrup falls in the direction of the cylinders creates thin strands of caramel that you can later shape
Step 3. Form the nests
The caramel strands will cool very quickly; before they harden, you should be able to spread them out and gently detach them from the wood. Now hold them in your hands, then slowly curve your fingers and palms to form a cup giving the threads the shape of a nest. Keep spinning the syrup and knitting the threads to create as many nests as you need.
Remember that you will need to have cold hands when you shape the caramel nests otherwise the thin strands of caramel will start to melt
Step 4. Use the caramel nests
Since they are made up of very delicate strands of sugar, the nests will soon begin to absorb the moisture in the air. For this reason it is best to serve the dessert immediately or at the latest within an hour of preparation.
If you can't serve them right away, place the nests in an airtight container lined with parchment paper, then add one or more packets of silica gel to absorb moisture. This little trick will allow you to keep them intact even for a whole day
Method 4 of 4: Create a Spiral with Caramel Threads
Step 1. To create a caramel spiral, you need a cylindrical metal object
A knife sharpener might be the perfect choice. Dip the prongs of a fork into the syrup, then let the larger drops fall directly into the bowl. When the caramel stream gets thinner, move the fork over the metal object.
If you don't have a lock, you can use the handle of another metal kitchen utensil. In both cases it is better to grease the object with a little seed oil
Step 2. Wrap the caramel strands around the cylinder
Start wrapping the caramel thread around the selected object (flintlock or metal kitchen utensil handle). Start at the top, then gradually move to the opposite end. You will need to make quick gestures so that the sugar does not cool completely before you have finished the spiral.
It may take several tries as the caramel will need to be delicate enough to wrap, yet strong enough not to break
Step 3. Remove the caramel spiral
Break off the end furthest away from you to get your spiral. With very delicate gestures, shape the caramel spiral with the palm of your hand held in the shape of a cup, then slowly lift it to remove it from the metal object.
Since it was created with a thin caramel thread, the spiral will be very fragile and delicate
Step 4. Use the caramel spiral
Decorate your dessert, then serve it immediately or the sugar will begin to absorb the moisture in the air and go limp. As this is a very delicate decoration, it shouldn't be kept for long, but if you want to try to keep it intact for use within the day, here's what you need to do:
- Put it in an airtight container;
- Carefully place it on a sheet of baking paper;
- Add a packet of silica gel to absorb moisture.
