1/2 cup water
1 cup sugar
1 pinch cream of tartar
1 aluminum foil
6 oz ladle
1 vegetable oil
1 candy thermometer
Directions
Cover the outside (rounded part) of a 6 oz ladle with aluminum foil.
Making sure to keep the surface smooth and tight. Lightly oil the
domed surface of foil.
Now pour into a saucepan the sugar, water and cream of tartar. Shake
the pan to mix and cover. Heat this covered mixture over medium low
heat until the sugar dissolves. Remove lid and continue cooking the
syrp until it turns a light gold color (about 340 degrees F. on candy
thermometer).
Remove the pan from the heat and let sit at room temperature for 6-8
minutes. The syrup will turn a darker gold color.
Now you are ready to make the cages. Just hold the foil covered ladle
over the pan, dip a spoon into the caramel mixture and drizzle over
ladle, moving you hand around in a swirling motion to form a wed or
lattice pattern on the foil. Prop up the ladle so the caramel cage
cools completely (about 10 minutes).
Pry foil away from the ladle carefully so as not to break the fragile
cage. Trim away the uneven strands with scissors to form a nice
straight bottom. Now carefully peel off the foil and you have a
beautiful candy cage to place over a single scoop of ice cream. Try
to find a dish so the cage fits on the edge of the dish. Instruct
your guests to tap the cage with the back of a spoon and enjoy the
special effect.
Servings: 1 servings
Caramel Cage Covers For Ice Cream (Kh) Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Ice Cream
The History of Recipes
Historians have tracked the existance of recipes way back into the distant past, certainly as far back into history as the Egyptians, and possibly even further than that. Interesting though that maybe, these, old recipes were just very simple pictorial instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to academics are a few clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius assembled a collection of scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. He also describes how the ancient chefs were skilled in the use of many herbs, including a few that are still present in modern kitchens like bay, rue and dill. As our culinary historical trip moves on a few more years there are two recipe books from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are not about the indian food that is popular today, but instead accounts of the types of food enjoyed by the rich and wealthy people of the period. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab cooking, such as parsley and basil. The introduction of these new herbs and spices prompted an increase in publications on food, many of which are kept safe in private cookery archives. Over the following few hundred years, the powerful families of the West competed to serve up the best banquets, and as a consequence, cooks and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the 20th century, recipe books are highly popular due to more people being able to read, people having more free time and having more disposable income. The introduction of television brought us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Caramel Cage Covers For Ice Cream (Kh) recipe.
