All-Purpose Caramelized Sugar

Preparation info

  • Makes

    2 cups

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

Iuse this all-purpose caramel for glazing cream puffs, thin cake layers and small cake circles, as in Lemon Mist Torte; for making spun sugar, for shaping cages or crowns and for pulling sugar to form ribbons.


  • ¼ cup water
  • ½ cup light corn syrup
  • 1 cup (


Cooking the Sugar Syrup

Pour the water, corn syrup and sugar into a 5-cup copper sugar pot or a -quart heavy-bottomed saucepan. Swirl the pot to combine the ingredients and moisten the sugar. Place