Allow the caramel to cool for a few minutes before you use it, the caramel should run off the fork. Using the fork take a spoonful of caramel and drizzle over the top of the bowl in a side to side motion.
Collect the sugar up forming a ball in your hands and place on a sheet of greaseproof paper until ready to put on the top of your cake. – it is important to make sure you work quickly as the sugar will begin the set and will not form into a ball.
To make the dipped hazelnuts – dip the hazelnuts into the left over caramel using the skewers to hold the hazelnuts. Place the dipped hazelnuts under a board to allow the caramel to drip, creating the tails. Cut the tails to the required length before adding to the cake.
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