How to make caramel – as used for Profiterole toppings

(See ‘how to make choux pastry’ & ‘how to make a Saint Hanore cake’ for more details on making Profiteroles themselves)

There are many ways to make a caramel sauce – we use 3 tablespoons of sugar to one glucose ‘nut’ in class, dissolved and boiled in water.  Others recommend using 2 tablespoons of water to 100g of sugar.


Put the water into a small pot and stir over a gentle heat until the sugar dissolves

Wet the sides of the pot with a pastry brush (dip it into water) while you bring it to the boil – this prevents crystal formation

STOP STIRRING as soon as it starts to boil and let the sugar mix turn a caramel colour

Use immediately to prevent the caramel going hard – or else warm it up later to soften it again