Caramelised Starch Sheets

Preparation info

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By Peter Gilmore

Published 2014

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  • 500 g (1 lb 2 oz) caster (superfine) sugar
  • 500 ml (17 fl oz) water
  • canola oil spray
  • 32 potato starch sheets, 8 cm ( inches) square


Combine the sugar and water in a saucepan, stir over high heat until the sugar has dissolved then bring to the boil. Remove from the heat and allow to cool completely.

Line a large baking tray with a silicone baking mat and spray with canola oil. Dip each starch sheet into the cooled sugar syrup, holding the corners, and carefully lay onto the silicone baking mat, leaving a small space between each starch sheet. Put the tray in a 180°C (350°F/Gas 4) oven until the sheets become a deep golden colour, roughly 10 minutes. You may need to do this in batches. Allow to cool and store in an airtight container, with silicone paper in between each starch sheet.