INGREDIENTS

INSTRUCTIONS

Cover the outside (rounded part) of a 6 oz ladle with aluminum foil.
Making sure to keep the surface smooth and tight. Lightly oil the
domed surface of foil.  Now pour into a saucepan the sugar, water and
cream of tartar. Shake  the pan to mix and cover. Heat this covered
mixture over medium low  heat until the sugar dissolves. Remove lid and
continue cooking the  syrp until it turns a light gold color (about 340
degrees F. on candy  thermometer).  Remove the pan from the heat and
let sit at room temperature for 6-8  minutes. The syrup will turn a
darker gold color.  Now you are ready to make the cages. Just hold the
foil covered ladle  over the pan, dip a spoon into the caramel mixture
and drizzle over  ladle, moving you hand around in a swirling motion to
form a wed or  lattice pattern on the foil. Prop up the ladle so the
caramel cage  cools completely (about 10 minutes).  Pry foil away from
the ladle carefully so as not to break the fragile  cage. Trim away the
uneven strands with scissors to form a nice  straight bottom. Now
carefully peel off the foil and you have a  beautiful candy cage to
place over a single scoop of ice cream. Try  to find a dish so the cage
fits on the edge of the dish. Instruct  your guests to tap the cage
with the back of a spoon and enjoy the  special effect.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 899
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: 5.8mg
Potassium: 67.1mg
Carbohydrates: 200.2g
Fiber: <1g
Sugar: 199.6g
Protein: 0g