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Mastering Beautiful Sugar Caramel Decorations With Le Corden Bleu

With Le Cordon Bleu

Difficulty Medium

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In this tutorial Chef Matthew Hodgett from Le Corden Bleu will guide you every step of the way on how to make sugar caramel and create the most delicate and beautiful edible decorations to stylize your fancy desserts and puddings. You will get plenty of hints and tips on which tools to use, how to handle hot melted sugar and keep your work space clean and tidy during this process. For a little extra information we have a downloadable guide on what you require for making sugar caramel, and if you enjoyed this video, check out some of our other videos below.

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Dr Oetker Liquid Glucose

Deep Fry And Jam Thermometer

Little Venice Cake Company Midi Soft Grip Scissors

Pack Of 5 Large Greaseproof Bags

Pink Mini Silicone Basting/Pastry Brush

PME Release-A-Cake 600ml Spray SEND INTERLINK ONLY

8 Large Sheets Of Double Sided Silicone Paper (folded)

Bake 'n' Roast Baking Sheet 36 x 26 x 1cm (Utensa)

Sharpening Steel (purchase locally) - used for creating spirals

Metal Ladle (purchase locally) - used for making sugar basket

Special Heatproof mat (purchase locally)

Tea towel (purchase locally)

Heatproof Gloves (purchase Locally)

kitchen Towel (purchase locally)

Heat Source (gas/electric/induction hob)

Melted Sugar Caramel Recipe (see downloadable pdf)

Saucepans / Metal Spoons (purchase locally)

Bowl Of Ice & Water (purchase locally)

300ml Of Hot Or Cold Water (purchase locally)

Granulated Sugar - 250g (purchase locally)

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