Instructions

1. Heat the caramel on the stove top so it is soft and runny enough to drizzle. A double-boiler can be used if you worry that you might burn the caramel.

2. Spray a generous coating of cooking oil spray on the outside of a bowl with a round bottom. You might even try the back side of a ladle to make single-serving caramel baskets. Avoid using plastic bowls because these often have texture or scratches that make it difficult to impossible to remove the caramel basket.

3. Scoop up a spoonful of the caramel. Turn the spoon at about a 45-degree angle so the caramel drips off the spoon. Hold the spoon over the pan until a steady drizzle begins to stream from the spoon.

4. Hold the drizzling spoonful of caramel over the bowl, moving it back and forth, in zigzags and swirls to cover the bowl. Scoop up more caramel and repeat this process several times until you achieve a dense network of drizzled caramel on all sides and especially on the bottom of the bowl.

5. Allow the bowl to rest until the caramel cools completely and hardens. If you touch the caramel and it still feels soft, it needs to cool longer.

6. Cup one hand over the bottom of the bowl and the other hand on the side of the bowl. Gently twist the caramel basket to free it from the bowl. When the basket moves freely, lift it slowly off the bowl. Flip it over carefully and set it on a plate to serve your dessert.