Surprising decoration trick: basket of caramel threads

Grease the convex side of the soup spoon with butter. Put a large layer of sugar in the saucepan and shake briefly so that the sugar is evenly distributed over the bottom. Put the pan on high heat and stir with the likewise buttered kitchen spoon until the sugar has melted. Let the liquid sugar turn brown while you shake the pan back and forth a couple of times, so that the caramelizing process is even.

Turn off the heat, place the pan on a damp tea towel and stir until the caramel has cooled slightly. Grasp a soup spoon by the handle in one hand (with oven glove), with the convex side facing up. Using the other hand, remove the liquid caramel from the pan with a normal kitchen spoon and let it run into the soup spoon in a thin wire from the kitchen spoon, while you move the soup spoon back and forth.

Let the basket of caramel threads cool slightly and carefully remove it from the soup spoon with your fingers. You can just slide it off the spoon, you just have to be careful not to pinch the basket. Place the basket on a sheet of parchment paper or a plate to continue to harden.

Caramel threads are wonderful as garnishing with the trifle with red fruit or the meringues with lemon cream (recipes elsewhere on this site).