Caramel Threads

If you make caramel, you can pull it into threads and then swirl the threads over oeufs à la neige. The effect is mainly decorative, and the technique, while easy to master, looks terribly impressive. To try this, dip a fork into the hot caramel, which you should first cool slightly by immersing the bottom of the pan in a bowl of cold water for about 3 seconds. Pull the caramel away from the tines of the fork with your fingers. Initially the caramel will be too thin (and too hot to touch), but as it cools on the fork, you’ll be able to pull it away in long threads. I work directly over the snow eggs so the threads just fall on top. As the caramel cools on the fork, it will harden and become difficult to work. When this happens, just dip the fork again into the pan of caramel. If the caramel in the pan starts to harden, heat it over low heat, while stirring with the fork, until it thins again.