These take about 15 minutes to prepare and 15 minutes to make. You will need a sharpening steel and parchment paper in an airtight container with a lid, and a bowl of iced water.
Put the sugar in a
Meanwhile, very lightly wipe the sharpening steel with the vegetable oil. When the caramel is slightly lighter than you want–nut colored– stop the cooking by placing the bottom of the saucepan in a bowl of ice water. Swirl the caramel a bit to cool it evenly. When the caramel has cooled enough to slowly fall from a spoon, gather up about
Let the coil cool for 30 seconds, then slide it off the steel. Place the coils in an airtight container with folded parchment paper between the boings.
Sugar in a crystalline form is its natural way to be, and we are trying to talk it into changing that form, into being a liquid. I never bother to wash down the sides while the sugar is cooking–just make sure the edges are clean of sugar crystals to begin with.
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