Most of the guests in our cooking classes were women. Especially when we had pastry lessons. Who else loves sweets as much as children and women? Only kids love to eat them, and women love to cook them. To serve the chocolate truffles we made during the lesson, we decided to make a caramel cage. It turned out that it’s not such a difficult task. Trust me, you can do it too 😉
Most of the guests in our cooking classes were women. Especially when we had pastry lessons. Who else loves sweets as much as children and women? Only kids love to eat them, and women love to cook them. To serve the - Prep time: 5 minutes
- Cook time: 15 minutes
- Makes: 8 caramel cages
- Difficulty: medium
- Course: dessert
- Cookware: heavy-bottomed saucepan, silicone mat, ladle
- Cuisine: European
Ingredients
- 100 g sugar
Cooking method
Step 1
Pour sugar into a small saucepan with a heavy bottom, put on medium heat. Wait until the sugar is completely dissolved, the caramel has a golden colour and becomes transparent. Do not mix the sugar, otherwise the air that gets into the caramel will make it opaque. Occasionally, the saucepan may be shaken or swayed from side to side to speed up the process. Remove from heat immediately, as the bottom of the pan is hot and the sugar continues to caramelize.
Step 2
While the caramel is cooling slightly, place a sheet of foil greased with olive oil or a silicone mat on the table. Using a spoon, draw decorations with a thin stream of caramel on the prepared surface. To make a caramel cage, brush the outside of the ladle with olive oil. Drizzle the caramel with the spoon in a criss-cross pattern over a greased ladle. When they have cooled down and are set, carefully lift off the cage and the decorations.
My tips and tricks:
After removing the caramel from the heat, take a fork and pull the caramel up with a fork. Once the threads start to appear on the fork, you can begin. With a quick movement of your hand, pick up caramel with a fork and swing caramel back and forth like a pendulum over the bowl, allowing strands to fall in thin threads over the bowl sides. Continue until all the caramel runs out. After that, immediately take all the threads and shape them into decorations. Remember the caramel is very hot, be careful not to burn yourself. Caramel threads will make any dessert special, if you want you can wrap a berry in them, for example, or a dry rose bud. Create and never stop 🙂
- 100 g sugar
- Pour sugar into a small saucepan with a heavy bottom, put on medium heat. Wait until the sugar is completely dissolved, the caramel has a golden colour and becomes transparent. Do not mix the sugar, otherwise the air that gets into the caramel will make it opaque. Occasionally, the saucepan may be shaken or swayed from side to side to speed up the process. Remove from heat immediately, as the bottom of the pan is hot and the sugar continues to caramelize.
- While the caramel is cooling slightly, place a sheet of foil greased with olive oil or a silicone mat on the table. Using a spoon, draw decorations with a thin stream of caramel on the prepared surface. To make a caramel cage, brush the outside of the ladle with olive oil. Drizzle the caramel with the spoon in a criss-cross pattern over a greased ladle. When they have cooled down and are set, carefully lift off the cage and the decorations.