See more

Caramelized Sugar Spirals

This recipe goes with Lemon Velvet Tart, Lime Velvet Tart

Southern Living FEBRUARY 2008

  • Yield: Makes about 44
  • Cook time: 30 Minutes
  • Prep time: 20 Minutes
  • Stand: 3 Minutes
  • Cool: 10 Minutes


  • 2 cups sugar
  • 1/2 cup light corn syrup
  • Crushed lemon candies


1. Stir together sugar, corn syrup, and 1/2 cup water in a 3 1/2-qt. heavy saucepan until blended. Place pan over medium-high heat, and cook, without stirring, until a candy thermometer registers 305° to 315° or until mixture begins to turn a golden caramel color (about 25 to 30 minutes). Remove from heat, and stir just until color is evenly distributed, using a clean wooden spoon. Carefully place bottom of saucepan into cold water to stop the cooking process. Remove from water, and let stand 2 to 3 minutes or until slightly thickened.

2. Sprinkle crushed lemon candies over a piece of parchment paper. Carefully spoon about 1 Tbsp. hot syrup over candies in a circular motion, creating 3-inch discs. (If syrup gets too thick, place saucepan back over heat for 3 to 4 minutes or until syrup slightly melts. Use a clean spoon to continue making spirals.) Let cool 10 minutes or until completely cool. (Mixture will harden as it cools.)


Go to Full Version of

Caramelized Sugar Spirals Recipe