Caramelized Raspberries*

1-1/4 C + 1 T sugar
1 T light corn syrup
1/3 C water
16 raspberries

In a small heavy saucepan, combine the sugar, corn syrup, and water. Cook until the sugars begin to turn brown, or caramelize. Remove pot from heat and, working quickly, skewer raspberries one at a time and dip into the caramel. Place each berry on a lightly oiled pan to harden. Be careful-caramel is very hot and sticky. Serve with Toasted Ginger Cardamom Angel Food Cake.