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You know what's not at all effing difficult? Those caramel sugar decorations for desserts. The hardened-drizzle things that stand up and look dramatic, those things. Not hard. Also not durable in an ambient-temperature east-coast August afternoon but should be fine in a low-humidity wintertime or somewhere with brutal air conditioning. But for me, stuck in the sauna of August, it is clear that, like peanut brittle, caramel sugar decorations are a seasonally appropriate food item.
But super easy. Some practice will help, but sugar is cheap and it doesn't take long to do.
Want dramatic looking toppers for your cupcakes? Super easy.
Fancy wedges of whatever to put on your cheesecake slices when served? Not any problem at all.
Get some sugar and a heavy saucepan and at least a spoon (though other props can be pretty fun, too). Get some parchment paper. Heat up the sugar to the color caramel you want, let it cool a little, and get to drizzling.
The decorations will firm up quickly and can be lifted off the parchment paper and used in fairly short order.
Seriously, give this a try, it is super easy.
Update: These are a hundred times better if you also ADD SOME SALT.
But super easy. Some practice will help, but sugar is cheap and it doesn't take long to do.
Want dramatic looking toppers for your cupcakes? Super easy.
Fancy wedges of whatever to put on your cheesecake slices when served? Not any problem at all.
Get some sugar and a heavy saucepan and at least a spoon (though other props can be pretty fun, too). Get some parchment paper. Heat up the sugar to the color caramel you want, let it cool a little, and get to drizzling.
The decorations will firm up quickly and can be lifted off the parchment paper and used in fairly short order.
Seriously, give this a try, it is super easy.
Update: These are a hundred times better if you also ADD SOME SALT.
