Decorative Caramel

How to make Caramel:

Ingredients:
225g (8oz) granulated sugar
150ml (1/4 pint) water

Method:
1. Dissolve 225g (8oz) granulated sugar in 150ml (1/4 pint) water, stirring, in a heavy-based saucepan.
2. Raise the heat and boil rapidly, without stirring, until the syrup turns golden brown or reaches the 'small crack' stage: 138-1520C (280-3050F) on a sugar thermometer.
3. Remove from the heat and dip the base of the saucepan briefly in cold water to prevent it from cooking further.
4. Working quickly, use the caramel in the following ways to create some beautiful decorations.

Caramel Rounds & Baskets/Cages:
• Using a small spoon, place small amounts of caramel in rounds on an oiled baking tray and allow to cool.
It is important to oil the baking trays first so that the caramel shapes can be easily removed.
• Alternatively, drizzle caramel in a criss-cross shape over the top of an oiled ladle to create a caramel basket.
• Use the basket to display fruits and ice cream. Create a caramel cage by making another basket and placing on top.

Crushed Caramel
• Pour prepared caramel on to an oiled baking sheet and allow to cool.
• When cold, crush with a rolling pin and use to scatter over the top of desserts such as trifle or cream topped pies.
• For nutty caramel, scatter a few chopped nuts such as peanuts, hazelnuts or flaked almonds, over the tray before pouring over the caramel to coat them.
• Cool and crush as above.

Dipped Fruits
• Hold small fruits such as strawberries, kumquats and cherries on a skewer or fork and dip into the caramel.
• Leave to set on baking parchment at room temperature. Do not prepare too far in advance of serving as the caramel will soften and lose its shine.
• If you need to make the dipped fruits in advance, store them in the refrigerator before serving.