Decorating Caramel (for Decorative Sugar Work)



This caramel is used to dip eclairs, cream puffs (croquembouche)or other items. It's also used to make caramel cages and other decorative caramel and spun sugar works.


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Makes about 1 1/2 pints.


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  • 1 lb
    granulated sugar
  • 8 fl
    oz glucose or corn syrup
  • 8 fl
    oz water
  • ·
    an ice water bath

How to Make Decorating Caramel (for Decorative Sugar Work)


  1. Combine the sugar, glucose or corn syrup and water in a heavy saucepan. Stir the mixture, then cover the pan and bring the mixture to a boil.
  2. Once the mixture boils, brush the sides of the pan with a pastry brush dipped in clean water to remove any sugar crystals stuck to the pan.
  3. Boil the mixture without stirring until it reaches a golden caramel color (approx. 338°F).
  4. Remove the pan from the heat and dip the bottom of the pan in a bowl of cold water for 30 seconds to stop the cooking process.
    If while working with the caramel it begins to harden, reheat it by placing it over low heat.
    (Prior to making the Decorating Caramel) Lightly oil two 18-inch wooden dowels or wooden-handled spoons. Place them 12 inches apart on a clean worktable so that they extend off the edge of the table approximately 12 inches. Line a few sheet pans with paper and place them under the dowels to catch drips. Prepare the Decorating Caramel.

    To Make the Threads, dip a whisk approximately 3 inches into the caramel. With a quick flick of the wrist, shake the whisk back and forth over the ends of the dowels. Repeat the process until a mass of threads collects on the dowels.

    Collect the threads and coil into a nest or other shape. Use to garnish ice cream, cakes, or other desserts.

Printable Recipe Card

About Decorating Caramel (for Decorative Sugar Work)

Course/Dish: Other Desserts

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