How do you make a caramel lattice bowl?

Question

I've melted sugar into caramel and drizzled it over a stainless steel bowl in a lattice pattern. I now have my "bowl" shape, however I can't get the caramel to release from the bowl. I've tried non-sitck spray. I've tried putting the bowl in the freezer as well as other ideas, but the caramel simply sticks and won't let go. Does anyone have any tips?

Answer 1

I think I've seen on Food Network that they put saran wrap over the bowl first. Then you take the bowl out and gently pull the plastic wrap away. The cake contest people use saran wrap all the time for those caramel shapes.

Answer 2

sounds like your caramel didn't reach the right candy stage. if you don't let it cook long enough, it won't be the consistency you need, it'll just stay on the bowl like you said. if you cook it too long, it'll crack too soon. get a candy thermometer. some of them have the different stages on them. or get a bowl of ice water. drip some of your caramel into it and if it falls right down to the bottom, it's not ready. if if hardens right away. you're good to go. I learned from trial and error. good luck

Answer 3

First cover the bowl with plastic wrap. the wrap will peel right off.

Answer 4

Caramel-Apple Lattice Pie Ingredients: two cups walnuts * three one million/two lb. Granny Smith apples, peeled, cored and thinly sliced * two tsp. recent lemon juice * one million tsp. floor cinnamon * one million/two tsp. freshly grated nutmeg * one million/four tsp. salt * one million/three cup all-rationale flour * two Tbs. plus one million one million/two cups sugar plus extra for sprinkling * three Tbs. plus one million/three cup water * one million Tbs. brandy or bourbon * three/four tsp. vanilla extract * four Tbs. (one million/two stick) unsalted butter, reduce into one million/two-inch portions * two rolled-out rounds of pie dough * two Tbs. heavy cream Directions: Preheat an oven to four hundred°F. In a bowl, stir in combination the walnuts, apples, lemon juice, cinnamon, nutmeg, salt, flour and the two Tbs. sugar. Set apart. In a small bowl, mix the three Tbs. water, the brandy and vanilla. Set apart. In a heavy saucepan, whisk in combination the one million one million/two cups sugar and the one million/three cup water. Set over medium-prime warmness and prepare dinner, brushing down the edges of the pan with a dampened pastry brush to take away any sugar crystals, till the combination reaches a medium amber colour, approximately 10 mins. Remove the pan from the warmness and cautiously whisk within the butter in 2 additions. The combination will bubble. Whisk within the brandy combination one million Tbs. at a time. Let the effervescent subside, then pour the caramel over the apple combination and stir to mix. Transfer one million dough circular to a nine-inch pie dish. Unfold and straightforwardness into the pan, patting it firmly into the backside and up the edges. Trim off the surplus dough. Pour the apple combination into the pie shell, mounding it within the middle. Using a lattice cutter in step with the enterprise's recommendations, reduce out a lattice most sensible from the opposite dough circular. Carefully invert the lattice onto the stuffed pie. Press the highest and backside crusts in combination to make an ornamental aspect. Brush the lattice with the cream and sprinkle with sugar. Bake till the crust is golden and the caramel is thick and effervescent, approximately one million hour. If the crust starts to brown too rapidly, duvet the perimeters with aluminum foil. Transfer the pan to a twine rack and permit the pie cool for one million one million/two hours earlier than serving. Serves eight.