- Layout a long sheet of aluminum foil and place it onto the work surface. Place a small ramekin in the center of the sheet of foil.
- Fill a balloon with water until it is about 4 inches in diameter and tie the end. Dry the balloon with paper towels and place it onto the ramekin with the tied side down.
- Spray the balloon and ramekin with cooking spray.
- In a small pot, add in the granulated sugar, corn syrup, and water. Heat the mixture over medium heat and mix until the sugar is dissolved.
- Wet a pastry brush with water and use it to brush down any sugar crystals that are on the sides of the pot.
- Heat the sugar mixture and allow it to bubble for about 8-10 minutes, without stirring, or until it reaches 300˚F.
- Remove the pot from the heat and allow the bubbles to settle.
- Add in a few drops of the food gel coloring and mix until you reach your desired coloring.
- Pour all of the sugar mixtures on top of the balloon and allow it to drip down the sides.
- Let the sugar cool on top of the balloon for about 30 minutes.
- When the sugar has hardened, carefully remove the balloon from the ramekin.
- Hold the balloon over a bowl or a sink. Use a pin or needle to poke a small hole at the bottom of the balloon and allow the water to drain until the balloon has deflated.
- Carefully remove the balloon from the sugar bowl.
- Flip the sugar bowl so that the drips are facing upward and fill with ice cream. Enjoy!
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