Sauce

This recipe transforms simple sugar and water into delicate, amber-hued caramel springs. By carefully heating the mixture to the hard-crack stage and winding the molten sugar around an oiled tool, you create intricate, edible decorations. These caramel springs add a sophisticated touch to plated desserts, cakes, or pastry presentations. The texture is crisp and brittle, offering a satisfying snap that contrasts beautifully with creamy fillings. Perfect for special occasions or when you want to elevate a simple dessert with a professional flair, this technique relies on patience and precision rather than complex ingredients.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 464.4

Dietary: Gluten-free, Vegan, Vegetarian

Description

This recipe transforms simple sugar and water into delicate, amber-hued caramel springs. By carefully heating the mixture to the hard-crack stage and winding the molten sugar around an oiled tool, you create intricate, edible decorations. These caramel springs add a sophisticated touch to plated desserts, cakes, or pastry presentations. The texture is crisp and brittle, offering a satisfying snap that contrasts beautifully with creamy fillings. Perfect for special occasions or when you want to elevate a simple dessert with a professional flair, this technique relies on patience and precision rather than complex ingredients.

Ingredients

2 Cups sugar
1/2 cups Water

Directions

1
Place the sugar in a heavy-bottomed saucepan.
2
Pour the water around the edge of the pan carefully to avoid splashing sugar crystals onto the walls.
3
Use your finger to draw an "X" through the mixture to help the water infiltrate the sugar completely.
4
Bring the sugar water to a boil over medium heat.
5
Without stirring, continue to cook until the mixture turns a deep amber color.
6
Periodically test the color by placing a drop of caramel on a white plate.
7
When the caramel is slightly lighter than your desired final color, remove from heat.
8
Immediately place the bottom of the pot in a bowl of ice water to stop the cooking process.
9
Swirl the pot gently to distribute the cooling evenly.
10
Wait until the caramel has cooled enough to flow slowly from a spoon.
11
Gather a tablespoon-sized glob of caramel on a dessert spoon.
12
Hold the spoon over the saucepan and let a strand of caramel fall.
13
Hold an oiled sharpening steel over the saucepan and wind the falling strand around it to form a spring shape.
14
Continue winding up the steel until you reach the end, then pinch the caramel to cut it off.
15
Let the spring cool for about 30 seconds, then slide it off the steel.
16
Place the finished spring in an airtight container, folding parchment paper between each spring to prevent sticking.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 464.4kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 120.0g40%
Dietary Fiber 0.0g0%
Sugars 120.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety Warning: Molten sugar reaches extremely high temperatures and can cause severe burns. Handle with extreme care, keep children and pets away, and have a bowl of ice water ready nearby.

Tool Preparation: Lightly oil the sharpening steel (or a wooden skewer/chopstick) with vegetable oil to ensure the caramel releases easily once cooled.

Storage: Store caramel springs in an airtight container at room temperature away from humidity. Humidity will cause the sugar to absorb moisture and become sticky.

Troubleshooting: If the caramel hardens before you can wind it, you can gently rewarm the pan over low heat for a few seconds to make it pliable again, but be careful not to overcook it.

Keywords: caramel, spring, sugar, water, dessert, decoration, hard crack, amber, brittle, pastry, plating, technique, homemade, simple, vegetarian, vegan, easy, classic

Read it online: https://www.chefs-mate.com/recipe/sauce-158/