Syrup For Caramel
|Sugar||4 Ounce (100 Gram)|
|Hot water||2 1⁄2 Fluid Ounce (60 Milliliter)|
|Glucose||5 Milliliter (1 Teaspoon)|
1. Grease a baking tray with oil or line it with butter paper.
2. Prepare fruit to be coated with caramel. Make sure fruit is free of moisture.
3. In a heavy bottom saucepan, combine sugar and hot water.
4. Place pan on a medium flame and bring to a boil.
5. Add the glucose to the syrup.
6. If available, place a sugar thermometer into the saucepan.
7. Boil the sugar, without stirring, until it reaches 290-300°F/145-150°C. If you do not have a thermometer, keep a watch on the sugar until it starts turning light brown.
8. Remove the pan off the flame and place on a cold wet towel to stop further browning.
9. Once the caramel stops foaming, dip the prepared fruit in the caramel. You can coat the whole fruit or immerse only half of it in the caramel. If the fruit does not have a stalk, use a toothpick to dip the fruit.
10. Place the dipped fruit on the greased baking tray and allow the sugar to harden.
11. Place the glazed fruit in foil or waxed paper pastry cases.
12. Arrange cases on a platter. Serve as petit fours.