Caramel Sugar Decorations
By Master Chef Robert Sturm, Cara Operations, Ltd., Ontario, Canada

Ingredients:
2 cups Sugar
2 cups Water

Procedure:
1. Dissolve sugar in water. Bring to a boil. Stir in tartar. Wash side of pot occasionally with brush and water to "clean" sugar crystals from buildup from inside of pot. Continue to heat sugar to 312 degrees or desired caramel stage.

2. Immediately plunge bottom of pot in ice water for 10 seconds.

3. Decorations are made by drizzling caramel sugar onto parchment paper in a decorative fashion. Let cool. Reserve.

4. Spun sugar is made by drizzling sugar with a fork over a wooden spoon handle. Collect sugar over parchment paper.

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