The Perfect Caramel Chemistry.

Our weekly #BettysBakingSecrets continue and this week it’s Caramel. Bettys show us the perfect caramel to use as a glue when constructing a Croquembouche.

INGREDIENTS (makes approximately 300ml)

  • 75ml water
  • 145g caster sugar
  • 60g glucose syrup


  1. Place the ingredients in a small, heavy base saucepan and set over a medium heat.
  1. Stir with a wooden spoon until the sugar has dissolved and then increase the heat to bring up to the boil. Do not stir anymore.
  1. Brush the sides of the pan using a wet pastry brush to prevent grains of sugar getting stuck to the side of the pan. The grains of sugar may crystallize the syrup.
  1. Boil until the syrup turns a light golden colour and stop the cooking process by briefly plunging the pan into a bowl of very cold water. Do take care as this is a dangerous process. The caramel is ready to use. If the caramel cools down and sets, place over a gentle heat to melt.


Cracking Caramel


Your heavy base pan must be immaculately clean.

Keep some hanging water in the pan so the caramel doesn’t burn.

Use your finger to stir the sugar – create the texture of ‘wet sand’.


The glucose is a vital ingredient. It keeps the spun sugar flexible later on.

Pick up the glucose with a wet hand so it doesn’t stick. Do this off the heat.

Once you introduce the caramel to the heat, don’t stir it – swirl.


You’ll see it go to a blonde caramel with a hint of colour.

Watch for it turning to a honeycomb, golden blonde – then remove from the heat.

Be careful – caramel is red hot!

Let the choux touch the sugar – not your finger.

This is part three of our series about how to create a Croquembouche. Find out how to create spun sugar to decorate your masterpiece in next week’s episode of Bettys Baking Secrets.