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1
Cover the outside (rounded part) of a 6 ounce ladle with aluminum foil.
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2
Making sure to keep the surface smooth and tight.
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3
Lightly oil the domed surface of foil.
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4
Now pour into a saucepan the sugar, water and cream of tartar.
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5
Shake the pan to mix and cover.
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6
Heat this covered mix over medium low heat till the sugar dissolves.
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7
Remove lid and continue cooking the syrp till it turns a light gold color (about 340 degrees F. on candy thermometer).
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8
Remove the pan from the heat and let sit at room temperature for 6-8 min.
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9
The syrup will turn a darker gold color.
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10
Now you are ready to make the cages.
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11
Just hold the foil covered ladle over the pan, dip a spoon into the caramel mix and drizzle over ladle, moving you hand around in a swirling motion to create a wed or possibly lattice pattern on the foil.
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12
Prop up the ladle so the caramel cage cools completely
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13
(about 10 min).
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14
Pry foil away from the ladle carefully so as not to break the fragile cage.
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15
Trim away the uneven strands with scissors to create a nice straight bottom.
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16
Now carefully peel off the foil and you have a beautiful candy cage to place over a single scoop of ice cream.
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17
Try to find a dish so the cage fits on the edge of the dish.
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18
Instruct your guests to tap the cage with the back of a spoon and enjoy the special effect.
