This week we will be looking at making products using caramelized sugar garnishes for desserts. The exam board are looking for high quality presentation in the practical exam, and you will need to elevate your food to restaurant standard.
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Top tips
- Use a thermometer to get accurate results.
- Always heat sugar slowly and do not stir too vigorously or it will crystallise and you will not be able to use it.
- Spun sugar decorations can be stored for a few days in an airtight container or frozen.
- Be extremely careful when working with molten sugar as it can cause very painful burns.