Prep 15 mins
Cook 8 mins
- Put sugar, corn syrup, and water in a 2-quart saucepan over medium-high heat.
- Insert a thermometer and cook the sugar mixture until it reaches 311°F.
- Remove from the heat and pour into a medium microwaveable bowl.
- Lightly coat bowl that matches whatever you're placing the sugar cage over with cooking spray.
- Dip the prongs of a fork into hot sugar.
- This is the hard part: carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off fork in long, thin strands.
- Try to do the strands evenly on the sides and bottom of the bowl.
- Making sure to come all the way to the rim, but not so thick that you can't see the bowl through the sugar.
- Using a sharp knife, slice the edge of the cage clean by scraping the blade of the knife along the rim of the bowl.
- Let cool for 5 minutes.
- To get the cage out: place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage.
- Gently pull the cage loose from the side and bottom of the bowl.
- Apply this same pressure all around the inside of the bowl.
- After the cage out of the bowl place it over the dessert.
- WARNING: If the sugar is still too warm, the cage will begin to collapse.
- You should let the cage cool completely first before removing it.
- This will make sure it keeps its shape.
My Aunt makes Candy Christmas trees in much the same way. Mmmm!
I think I need more practice with these! I had a little touble getting these out the bowl with out breaking:-( I think maybe next time I'll try it with a bit of oiled foil on the outside of an overturned ramekin. That way I can lift it off the bowl easily and then peel away the foil. Well that's my theory anyway we see how it plays out in real life:-)