Dipping in Boiled Sugar Syrup or Caramel

Sugar boiled to the hard-crack stage or to a light caramel makes an attractive simple topping for candies such as dates stuffed with almond paste, for small choux puffs, and for fruits such as cherries, grapes, orange segments and strawberries. However, they can be kept for only 3-4 hours. Work quickly, letting excess syrup drain back into the pan so the candy does not form a “foot” when left to harden on a sheet of parchment or wax paper. If the caramel in the pan starts to cool and harden, return it to the heat but do not let it reboil.