Let’s give the floor to Anastasia: “Hello, everyone! There are so many of you who want to know the recipe for the caramel with holes, so I can’t help sharing. So, many people know that it is often cooked from the glucose syrup. But how exactly is it done?”
Well, it's very simple.
First, take the syrup, and place the required amount into a bowl.
Glucose is very dense, viscous and thick. So it can be very inconvenient to work with.
Therefore, put the bowl with the syrup in the microwave for 5 to 7 seconds.
That’s how you will make the glucose more liquid, so it can easily be dyed in the desired color using any shade of the gel dye (you will need it quite a bit).
Preheat the oven to 180-200C (356 to 392 F), and take a baking sheet with a teflon mat on it. You can also use a heat-resistant silicone mat.
Pour some small circles onto the mat, using a teaspoon, 6 to 7 cm (2.4 to 2.7 inch) from each other. That’s how you get small caramels, just like in the pictures. If you want to decorate the cake with the caramel, then you better make some larger circles by pouring 3 to 4 tablespoons of syrup.
Put it in the oven and watch the process, at 2 to 3 minutes the syrup will start boiling, forming the very bubbles you need. At first, this seething will be strong enough, so you will see how the glucose pools spread and become wider.
At about 5 to 6 minutes, the boiling will start fading, as the excess moisture will gradually come out of the syrup. When the bubbles inflate very slowly, open the oven lid, and turn it off. Take out the baking sheet and let your caramels cool with it, gradually.
The bubbles, that did not have time to burst, will freeze, forming the very transparent droplets that you see in the pictures. Some of them will burst, and there will be some nice caramel holes.
Such a decor can melt from the moisture, but even if you stick it into the cream cheese (even without smearing it with chocolate), the decor will last for a long time.
The part you want to stick into the cake or the cupcake, can also be brushed with some melted chocolate or some confectionery icing. That's it.
Decorate your masterpieces!
P.S. By the way, if the caramel changed color while it is in the oven, then it means that you overexposed it. The smaller the caramel is, the less time it needs to get ready.