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Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Caramel Cage Decoration
Caramel Cage Decoration
Sweets

Caramel Cage Decoration

5
5 mins
10 mins
Easy
1

Series 2, Episode 5. You are sure to impress any guest with a dessert topped with one of these caramel cages. Use them to top the Gâteau St. Honoré (recipe link below).

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  • Ingredients
  • Method
Ingredients
  • 100ml cold water
  • 200g Chelsea Caster Sugar
  • Bowl of ice water (big enough to take to take the saucepan)
Chelsea Products in Recipe
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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Method
To make the caramel: Place the water and sugar into a heavy bottomed saucepan and bring to the boil, use a pastry brush dipped in water to brush down any sugar crystals that catch on the sides (to avoid re-crystallisation).
Once the sugar reaches a dark amber colour, 150-160ºC remove it from the heat and plunge the saucepan into a bowl of ice water to prevent the sugar from continuing to cook, remove and stand for 2 - 3 minutes until it thickens. Use immediately and if it begins harden too much, just place it back on to a gentle low heat to soften again.
To make the caramel cages:
Lightly oil the back of a metal ladle.
Dip a dessert spoon into the hot sugar, drizzle the sugar around the edge of the ladle to create the base of the cage. Next drizzle a lattice pattern over the back of the oiled ladle, first by going one way and then the next to form the lattice. Allow to cool. Snip off any dangly strings of hardened sugar with scissors. Carefully lift off and place on a cold baking tray lined with baking paper.
Don't make too far in advance as moisture droplets can form on the sugar, especially in humid conditions.
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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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