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Caramel Bowls

This makes a decorative edible dish for your ice cream.

Source: Martha Stewart Living, November 1998

Ingredients

Directions

  1. Lightly oil the outside of an eight-ounce ladle. Working over a piece of parchment or baking sheet drizzle the caramel coating from a tablespoon over the ladle, making thin intersecting lines. Turn ladle right-side up, and place 2 ice cubes inside the ladle. Swirl to cool the coating, being careful not to spill the ice or any drops of water on the caramel. Let the caramel set completely.

  2. Gently cup the ladle with your hand, and ease the hardened caramel off the ladle. Immediately transfer bowl to an airtight container. Empty ice, dry ladle, and re-oil; repeat with the remaining coating. If necessary, caramel coating can be reheated over low heat. Store in airtight container up to 2 days.

Cook's Notes

Make sure the caramel coating has cooled enough so that it forms a line when dripped from a spoon. With your first attempts, be patient and allow plenty of time.

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