Sugar Cage Recipes

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JACQUES' SUGAR CAGE



Jacques' Sugar Cage image

This deceptively easy dessert garnish comes from pastry chef Jacques Torres. Create a showstopping sugar cage with corn syrup, granulated sugar, and water-the mixture gets very hot, so be careful as you drizzle it every which way.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes four cages

Number Of Ingredients 4

2 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
Vegetable-oil cooking spray

Steps:

  • Place sugar, corn syrup, and 1/2 cup water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer, and cook the sugar mixture until it reaches 310 degrees to 320 degrees, what is known as the "hard-crack" stage. Remove pan from the heat, and carefully pour into a medium-size microwaveable glass bowl. If you leave the sugar in the pan, the sugar will continue to cook and will turn dark brown. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.)
  • Wash, dry, and lightly but thoroughly spray a clean, dry 5-quart Kitchen-Aid bowl with cooking spray. Dip the tines of a fork into the hot sugar. Carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly on the side and bottom of the bowl, making sure the sugar reaches all the way to the rim of the bowl. When finished, you should still be able to see the bowl through the sugar.
  • Use a sharp chef's knife to trim the edge of the cage clean by scraping the blade of the knife along the rim of the bowl. Set aside to cool, about 5 minutes.
  • To unmold the cage, place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage. Gently pull the cage loose from the side and bottom of the bowl. Once the cage has been released from the bowl, carefully lift it out and place it over a dessert. If the sugar is still too warm, the cage may begin to collapse. Repeat with remaining sugar to form three more cages. At this stage, the cages can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.

PLUM COMPOTE AND CHOCOLATE SAUCE WITH SUGAR CAGE



Plum Compote and Chocolate Sauce with Sugar Cage image

Provided by Food Network

Number Of Ingredients 12

3 cups apple juice
2 cinnamon sticks
1 cup white wine
Juice of 2 lemons, and zests
3 pears, peeled
4 ripe plums
2 tablespoons blackberry brandy
2 teaspoons sugar
2 tablespoons red wine
1 cup water
1/2 cup sugar
Cooking oil spray

Steps:

  • Bring all 4 ingredients to a boil, reserving 1/4 cup of lemon juice before adding pears that have been brushed with remaining lemon juice. Simmer 15 to 20 minutes until soft but not mushy;
  • Dice and pit plums, macerate all ingredients together for 20 minutes. Put all ingredients in pot and bring to a boil and stew until plums are soft. Cool on sheet pan until serving;
  • In small saucepan over medium heat bring sugar and water to a boil. Let reduce until mixture becomes the consistency of honey and a golden brown. At this point spray outer side of small bowl with cooking spray. Drizzle sugar mixture over bowl with fork until it begins to look like a bird nest. Let cool for 15 to 20 minutes and remove from bowl. And place over pear drenched in compote.;

SUGAR CAKE (TRINIDAD)



Sugar Cake (Trinidad) image

Make and share this Sugar Cake (Trinidad) recipe from Food.com.

Provided by WizzyTheStick

Categories     Candy

Time 30m

Yield 15 serving(s)

Number Of Ingredients 6

4 cups granulated sugar
1 cup water
4 cups fine shredded unsweetened coconut (with brown husk removed)
1/2 teaspoon cream of tartar
1 teaspoon almond extract
food coloring (optional)

Steps:

  • Boil sugar and water to from a light syrup.
  • When bubbles the size of small pearls appear, add grated coconut and cream of tartar.
  • When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
  • Add the almond extract and food colouring of your choice, if desired.
  • Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.

SUGAR CAGES (A LA " BRIDGET JONES")



Sugar Cages (A La

Make and share this Sugar Cages (A La " Bridget Jones") recipe from Food.com.

Provided by Mimi Bobeck

Categories     Candy

Time 23m

Yield 4 sugar cages

Number Of Ingredients 4

2 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
cooking spray

Steps:

  • Put sugar, corn syrup, and water in a 2-quart saucepan over medium-high heat.
  • Insert a thermometer and cook the sugar mixture until it reaches 311°F.
  • Remove from the heat and pour into a medium microwaveable bowl.
  • Lightly coat bowl that matches whatever you're placing the sugar cage over with cooking spray.
  • Dip the prongs of a fork into hot sugar.
  • This is the hard part: carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off fork in long, thin strands.
  • Try to do the strands evenly on the sides and bottom of the bowl.
  • Making sure to come all the way to the rim, but not so thick that you can't see the bowl through the sugar.
  • Using a sharp knife, slice the edge of the cage clean by scraping the blade of the knife along the rim of the bowl.
  • Let cool for 5 minutes.
  • To get the cage out: place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage.
  • Gently pull the cage loose from the side and bottom of the bowl.
  • Apply this same pressure all around the inside of the bowl.
  • After the cage out of the bowl place it over the dessert.
  • WARNING: If the sugar is still too warm, the cage will begin to collapse.
  • You should let the cage cool completely first before removing it.
  • This will make sure it keeps its shape.

Nutrition Facts : Calories 644.7, Fat 0.1, Sodium 35.9, Carbohydrate 168.6, Sugar 140.1

BURNT SUGAR CAKE II



Burnt Sugar Cake II image

This is my great grandmother's recipe dated 1938. It is made with caramelized sugar.

Provided by Lynn-Pgh

Categories     Desserts     Cakes

Yield 24

Number Of Ingredients 9

1 ¾ cups white sugar
⅓ cup hot water
3 cups sifted cake flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup butter
3 eggs
1 teaspoon vanilla extract
⅔ cup milk

Steps:

  • Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
  • Sift the flour, baking powder and salt together three times.
  • Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
  • Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 29.1 g, Cholesterol 39 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 162.2 mg, Sugar 15 g

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