Caramel
Sugar Decorations By
Master Chef Robert Sturm, Cara Operations, Ltd., Ontario, Canada
Ingredients:
2 cups Sugar
2 cups Water
Procedure: 1. Dissolve
sugar in water. Bring to a boil. Stir in tartar. Wash side of
pot occasionally with brush and water to "clean" sugar
crystals from buildup from inside of pot. Continue to heat sugar
to 312 degrees or desired caramel stage.
2.
Immediately plunge bottom of pot in ice water for 10 seconds.
3.
Decorations are made by drizzling caramel sugar
onto parchment paper in a decorative fashion. Let cool. Reserve.
4.
Spun sugar is made by drizzling sugar with a fork over a wooden
spoon handle. Collect sugar over parchment paper.