Caramel

By taniaf

for croquembouche

Ingredients

• for one small croquembouche.
• 1 cup sugar
• 2 tbsp water
• 1 tsp fresh lemon juice

Preparation

Step 1

Prepare an ice water bath.
Bring all ingredients to a boil in a small saucepan over medium heat. Wash down sides with wet pastry brush to prevent crystals from forming, or cover saucepan so condensation drips down. Cook without stirring, until sugar dissolves, 5-6 minutes. Raise heat to high, and cook, swirling pan to color evenly until syrup is amber, about 5 minutes. Remove from heat, and set bottom of pan in ice water bath for a few seconds to stop cooking.
If caramel begins to harden, reheat briefly over low heat.