Caramel Cups
Cylindrical caramel containers made using the pulled sugar technique, used to hold pralines and other desserts.
Ingredients
water
75 g
fine granulated sugar
250 g
mizuame (rice syrup)
75 g
Instructions
1
Cook the caramel
Boil at 180°C until caramel-colored, then pour into each hole of a cylindrical mold tray.
2
Handle the overflow
Some can be intentionally spilled around the openings; once these overflowed portions harden, they can be put to effective use.
3
Form and unmold
After finishing the caramel pour, fold the cylindrical mold tray in half so the caramel flows out from the holes. Once hardened to a certain degree, while still warm, gently press from beneath the mold to release the caramel cups without breaking them.
4
Decorate
Using the tip of a rubber spatula, take a small amount of caramel and draw feather shapes or elongated teardrops on a heat-resistant baking mat; leave at room temperature to harden.
