Food Network: Caramel Boings

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Caramel Boings
Recipe courtesy Gale Gand

Ingredients
2 cups sugar
1/2 cup water
Vegetable oil

Equipment:
Sharpening steel
Dessert spoon
Parchment paper in an air tight container with a lid
Bowl of ice water

Directions

Place the sugar in a saucepan. Pour the water around
the edge of the pan carefully to avoid any splashing up of the water or sugar
crystals onto the walls of the pan. Draw your finger through it in an "X" to let
the water infiltrate the sugar completely. Bring the sugar water to a boil and,
without stirring, continue to cook until amber colored.

Meanwhile, oil the sharpening steel very lightly with vegetable oil.

Test the color of the caramel periodically by placing a drop of it on a white
plate. When it?s slightly lighter than you want it to be, stop the cooking by
placing the bottom of the pot in a bowl of ice water. Swirl it a bit to distribute
the cooling. When the caramel has cooled enough to slowly fall from a spoon,
gather up a glob (about 1 tablespoon) on the dessert spoon and hold it over the
saucepan. Let it drop and, once you have a strand falling from the spoon, hold the

sharpening steel over the sauce pan and wind the strand around it. Work your way
up the steel, forming a spring, and when you reach the end of the steel, pinch the
end of the caramel to cut it off.

Let cool slightly, about 30 seconds, then slide it off the steel. Place in an
airtight container with folded parchment paper in between each boing.