Store shaped caramels in layers between sheets of parchment or waxed paper that have been lightly coated with nonstick cooking spray; keep in an airtight container at room temperature for up to one day. For the best results, avoid making these on a humid day.
Recipe information
Yield
makes enough for one 8-inch layer cake
Ingredients
Preparation
Step 1
Lightly coat the underside of a rimmed baking sheet with cooking spray; place it, coated side up, on a work surface covered with parchment paper. Place a nonstick baking mat (such as Silpat) on the work surface.
Step 2
In a medium heavy-bottom saucepan, combine sugar, 1/4 cup water, and the lemon juice. Cook over high heat until sugar just begins to turn light golden around the edges, about 8 minutes. (The caramel will continue cooking in the pan, so watch the color carefully.) Immediately remove from heat, and swirl gently to color evenly. Let stand until caramel has thickened and cooled slightly, about 8 minutes.
Step 3
To make sticks, use a metal spoon to drizzle caramel in strips across the inverted baking sheet, using quick zigzag movements. Let stand until firm, about 5 minutes. Using a knife or kitchen shears, trim the ends so they are straight.
Step 4
To make dots, drop spoonfuls of caramel to form rounds, ranging in size from 1 to 1 1/4 inches, onto the baking mat; let stand until firm, about 5 minutes. Once firm, remove with a small offset spatula.
Caramel Sticks and Dots how-to
Step 5
Hot caramel is drizzled onto an inverted baking sheet to make thin sticks that will decorate the top of the torte. Dots for the cake’s sides are created by spooning caramel into rounds on a nonstick baking mat.
