Caramel for Cages and Other Shapes

Preparation info

  • Yield: about

    10 oz

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Sugar at 100%
Ingredients U.S.



  1. Make a syrup of the sugar, water, and glucose. for guidelines on cooking sugar syrups.
  2. Boil to 320°F(160°C), then stop the cooking immediately by plunging the base of the pan into cold water. Remove from the cold water and allow to stand 2–3 minutes to thicken slightly.
  3. Wear rubber gloves to prot