This is how you make a cool ‘spider web’ from caramel (for desserts!)

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Are you also a fan of making desserts in all shapes and sizes? Or are you just crazy about caramel? Then this tip is really cool. With a simple trick you can easily make a ‘spider web’ or other forms of caramel. Not only does it look nice, it is also very tasty!

Croquembouche (choux pastry with sugar threads)

Lovers of Heel holland bakes or Masterchef are familiar with this kind of tower of puffs. Always a particularly complicated assignment, where often entire towers with puffs fall. The essential detail of the croquembouche is that these profiteroles are wrapped in sugar threads. Those sugar threads, together with the profiteroles, provide a fantastic taste and mouth experience.

Let’s leave the profiteroles for what they are, but we’ll get to work with those sugar threads. Because with those sugar threads you can also make a spider web.

How do you make a ‘spider web’ out of caramel?

Making a caramel spider web is quite simple, but 1 important warning beforehand: caramel is piping hot. Hotter than boiling water, hotter than cooking oil. So always be super careful and do not taste while it is still warm.

On they explain well how to make these sugar threads:

  1. Take a fat-free (!) saucepan and put a little sugar in it.
  2. Melt the sugar over a low heat and let it color until you have a light caramel. If you let it through ‘yarn’, your caramel will turn darker and the sugar threads will also darken.
  3. Remove the pan from the heat and let it cool briefly. Prepare a sheet of baking paper.
  4. Put a fork in the caramel and quickly make threads or shapes like a spider web on the baking paper. Let them dry briefly and they are ready to use.

Good to know: the caramel is still liquid when you place it on the baking paper, but it dries very quickly. Place the baking paper on an upturned dish, cup or in an egg carton. You immediately have cool trays in which you can let your dessert shine.

Tip : Use a small whisk to make very thin threads.

Source: Culy by
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