I have seen this in showcases and such but I never tried it before except for caramel apples. We boiled the sugar at 150 degrees C till it turns golden brown and then we carefully dipped it into the caramel and allows the access to drip back into the pot. We then transfer the caramelised petit fours onto a silicon paper. Here's a photo of our caramelized petit fours. My phone camera really sucks sometimes... :(
We had fun in class today!!!