1 cup Sugar
1 tablespoon Unsalted Butter

Item Name:	Availability:
Pastry Brush
Wooden Spoon
Metal Spoon
Baking Trays, lined with parchment paper
8” Round Cake Pan
Large Bowl

Preperation

Step 1: Make Circle Templates

Trace the circle of an 8” round cake pan onto the parchment paper. Flip the paper over, so the caramel does not touch the pencil. Butter the top side of the paper.

Step 2: Pour Water and Sugar into a Pot

Pour ¼ cup of water into a pot, and pour the sugar over top. Over medium high heat, let the sugar dissolve.

Step 3: Fill Bowl with Cold Water

Fill a large bowl or cake pan with cold water, make sure whatever you use is larger than the pot.

Step 4: Cook Sugar

Cook the sugar until it comes to a boil. You don’t want to stir at this point. If crystals form along the sides of the pot, wash down the sides with your wet pastry brush.

Step 5: Stir and Remove from Heat

Once the sugar begins to amber, gently stir the sugar to distribute the colour evenly. As soon as the entire sugar mixture is a medium amber colour, remove the pot from the heat and place it into the cold water bath. This will stop the sugar from cooking further.

Step 6: Drizzle Caramel

With a metal spoon, drizzle the caramel into a cobweb pattern within the 8” round outline. Start by spiralling a circle and then reinforcing it with straight lines from edge to edge. Work quickly and carefully.

Tips!

If the caramel thickens and becomes hard to drizzle, place back over medium heat.

Congratulations!

If all went well, you should see something that looks like this...

Preperation

Step 1: Make Circle Templates

Step 2: Pour Water and Sugar into a Pot

Step 3: Fill Bowl with Cold Water

Step 4: Cook Sugar

Step 5: Stir and Remove from Heat

Step 6: Drizzle Caramel

Tips!

Congratulations!

SHOPPING INFORMATION

QUICK LINKS

Step 1: Make Circle Templates

Step 2: Pour Water and Sugar into a Pot

Step 3: Fill Bowl with Cold Water

Step 4: Cook Sugar

Step 5: Stir and Remove from Heat

Step 6: Drizzle Caramel

Tips!

Congratulations!

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