Be patient with these caramel spirals– they take time and a steady hand, but they are totally worth all the effort.

Caramel Sugar Spirals from duhlicious.com

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Name: Caramel Spirals: Sugar Work
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/4 Cup Golden corn syrup; 1/4 Cup Water; 2 Cups Sugar; 1 Tbsp Butter or oil

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INGREDIENTS

1/4 Cup Golden corn syrup
1/4 Cup Water
2 Cups Sugar
1 Tbsp Butter or oil

INSTRUCTIONS

Directions:

1. Add sugar, corn syrup and water in a heavy weight, deep pot. It’s important that you have a relatively large pot as the sugar cooks, it starts to bubble, and you don’t want to risk having it boil over.

2. Bring to a boil, stirring until the sugar dissolves. Cook over medium heat until the mixture turns into amber color, and registers 300'F (hard-crack stage) on a candy thermometer.

3. Pull the pot off the stove, and dip the tines of a fork into the caramel. You will need to allow it to cool to about 200'F before you can start spinning the caramel around your cylindrical metal tool.

If the caramel is too hot it will move and drop too quickly and be VERY hard to work with. The caramel is ready to work with when a spoonful of the caramel is lifted then dropped back into the pan, and it pours very slowly.

4. Grease your metal tool with butter or oil, so that the sugar will release a lot easier. When the caramel is ready take a spoonful from the pot and start the spiral by winding the sugar strand around the bottom third of the metal tool, moving away from the edge you are holding it on. Working quickly and smoothly continue to wind the sugar strand along the steel.

Allow the sugar spiral to cool for for 20-30 seconds before you attempt to remove it. Repeat the process for more spirals.

This step might take a little practice, but after a few tries, you’ll start to get a feel for how to wind the sugar around the rod.

5. Return any unused, or broken spirals back to the pot. When the caramel cools it will begin to harden and will eventually harden– you’ll know because at this point, it becomes impossible to work with. You can re-melt the caramel, by returning the pot to your heat source, and on LOW heat, allow the caramel to melt. You don’t want to re-heat the caramel on medium-high heat, because you risk burning the sugar, and you’ll get a bitter taste, and a dark color sugar– so.. just be patient with it:)

6. CLEAN UP: so at this point, you probably have a sticky, hard clump of caramel on your utensil (well, I know I did). Just add a cup or two of water to your caramel pot, and bring to a rolling boil. The hot water will melt the sugar.

NOTES

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Caramel Spirals: Sugar Work

1/4 Cup Golden corn syrup
1/4 Cup Water
2 Cups Sugar
1 Tbsp Butter or oil

Directions:
1. Add sugar, corn syrup and water in a heavy weight, deep pot. It’s important that you have a relatively large pot as the sugar cooks, it starts to bubble, and you don’t want to risk having it boil over.

2. Bring to a boil, stirring until the sugar dissolves. Cook over medium heat until the mixture turns into amber color, and registers 300'F (hard-crack stage) on a candy thermometer.

Allow the sugar spiral to cool for for 20-30 seconds before you attempt to remove it. Repeat the process for more spirals.

This step might take a little practice, but after a few tries, you’ll start to get a feel for how to wind the sugar around the rod.

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Nutrition

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Serving Size: 1 Serving (354g)
Recipe Makes: 1 Servings

Calories: 57
Calories from Fat: 57 (100%)

Amt Per Serving		% DV

	Total Fat 6.4g	9 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 111625.5mg		3849 %
Potassium 23.1mg		1 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 57

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