Caramel decorations for desserts: ideas and techniques

To make caramel, slowly melt granulated sugar in a saucepan over medium heat until it begins to brown. When no water or cream is added, you can stir the sugar throughout to keep it from burning.

Caramel is extremely hot and sticks to skin, so handle it carefully and keep children away from it.

Let the caramel stand briefly until it runs off a spoon in thin threads. Dip a fork into it, then quickly flick it back and forth to draw threads over the handle of a wooden spoon or an oiled rolling pin. Gather the hardened strands into a nest and use it to decorate the dessert just before serving, as the strands soften quickly in humid conditions.

Insert toothpicks into hazelnuts and dip them into slightly cooled caramel. Secure the toothpicks to the edge of a board or table so the nuts hang downward, and place parchment paper underneath. Let the dripping caramel harden into a thin point, then carefully remove the toothpicks.

Turn a bowl upside down and coat the outside with oil. Use a spoon to drizzle thin strands of caramel over it in a crisscross pattern. Let the caramel harden, then carefully lift off the basket. You can also pour caramel over an oiled rolling pin and peel off the hardened shape.

Melt caramel candies in a skillet over low heat, stirring constantly, then drizzle the warm mixture over a dessert or around the rim of a plate.