This makes a decorative edible dish for your ice cream.

Martha Stewart Living, November 1998




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.