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1. Combine the caster sugar, water, cream of tartar and glucose in a heavy-based, non-stick pan. Bring it to a boil or until the sugar begins to caramelize. Do not whisk or stir the sugar as it brings crystals of uncooked sugar into the melted sugar and make the caramel grainy!
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2. Gently shake or tilt the pan to completely melt the sugar into a caramel.
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3. Once you've achieved the golden-brown color, turn of the heat and let cool to a more sticky consistency.
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4. If the caramel hardens, gently reheat to the desired consistency.
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Do not keep in the fridge and hot places. keep in a dry, cool place.
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To make spirals:
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1. Take your chef's steel and gently pour your sucre file on your chef's steel from the base to the top, in a circular motion. Making sure to make a spiral shape from the bottom to the top.
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2. Gently push the spirals out, and let rest on a non-stick parchment paper.
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To make baskets:
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1. Take your ladle, briefly and lightly brush it with oil, and pour your sucre on it. First around the base, creating a circular shape, and then random strokes to resemble a basket.
