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Prepare a caramel made from sugar and glucose.
Grease the back of a ladle or stainless steel semi-spherical caps.
Take the two forks placed back to back.
Sweep the forks dipped in the hot caramel...
...above the ladle...
...or the stainless steel caps in a swing movement.
Using scissors cut all the caramel strings over-lapping and delicately remove the caramel cap from the ladle.
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