Caramel cages and spirals are not only for high-end restaurants, but can also be used in homemade desserts. Spun sugar is a fancy material that adorns the top of desserts, and can be used to create delicate sugar spun flowers for birthday or wedding cakes, abstract designs on cookies or brownies for modern designs, and more.
To make sugar spirals, oil the handle of a clean wooden spoon and allow the caramel to cool slightly. When done correctly, it produces a beautiful and professional appearance. These sugar decorations add crunchy texture and a wow factor to your next dessert. However, this recipe is not suitable for children due to the high temperatures of the sugar syrup.
To create sugar spirals, wrap the strand of sugar around the spoon to make a spiral, which will set and become fragile very quickly. Push off the spoon and place them on top of your dessert. Store them for a day or two in an airtight container on non-stick baking paper.
To make sugar spirals, heat caster sugar in a heavy-based pan over a gentle heat until it has dissolved. Bring it to the boil without stirring until it reaches a medium caramel color. To create the strands, let the sugar cool slightly, then use a spun sugar whisk or something to pick up the sugar syrup and fling it around.
📹 Caramel Decoration for Desserts! (Sugar Decoration Garnish Spun Sugar)
These garnishes of caramelized sugar can be used to decorate cakes or individual plated desserts. Like any small decorative …
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I’m a regular chef not a pastry chef and I tried all of these techniques and failed miserably. My “bowl” slid off the spoon. Also my caramel drizzle was too thick and I couldn’t figure out how you were getting it so thin? I feel that this is one of those things that takes a considerable amount of practice first and is a hands on learning experience. Just can’t watch a YouTube article and recreate it quickly unfortunately. sigh…. lol
I just thought of the best Katherine Tate sketch… “Oh dear, Margaret, how ever did young Croesus go blind in both eyes? Why he’s only 4 and could see just fine when we saw him last month on his half birthday week?” “T’was thee ‘azelnut spikes that got him. Poor thing just smelled the caramelizing sugars and freshly skinned ‘azelnuts… and he just dove straight in like an animal. He never even saw them coming 🥺”
Yall, please please please be careful when trying this at home. Caramel runny enough to do a lot of this is very very very very hot (thing about how hot sugar has to be to melt) and will give you hella bad burns if you’re not careful. Wear gloves! It’s not wimpy to protect your hands! All chefs do it!
like others have said – even though it will technically have partially cooled in the air in the process – anything molten sugar is CRAZY hot and you can burn yourself terribly so – and bonus cause molten sugar will stick to skin – you cant just shake it off out of reflex the same. Seriously if you arent 1000% sure what you’re doing, gloves. i used to double layer cotton then polyethylene when pulling candy actually, something like that would be an easy safe way for an at home thing. (that said, seen some of these before but still really cool lil tricks)
Step one: get weird with some nuts Step two: just have caramel on hand ready to go Step three: dunk random junk in caramel Step four: wave, throw, spin, the random junk with caramel on. Whatever feels right at the time. Step four: just have other desserts ready to go Step five: put caramel from junk on top of desserts
That’s incredible!! I absolutely LOVE it!! But that’s not actual Carmel you’re using to create the designs you’re making. It looks like some sort of sugar that’s been cooked to a high temperature. Can you tell us what it is? Or is it really a Carmel recipe that’s been cooked to a cracked temperature?
The missing information is most important: surface temperate of the table the caramel was on, the measurements of the caramel used for each application, and the humidity of the confectioner’s kitchen. You’re not gonna reproduce these desserts without this info unless you have access to your own controlled kitchen and/or a trainer confectioner.