• 2 1/2 cups sugar
  • 2 tablespoons corn syrup
  • 1/2 cup water


  1. In a metal sauce pot, bring the sugar, corn syrup and water to a boil until sugar is dissolved. Bring caramel up to hard crack temperature; caramel will be a light amber color. Place the pot into a water bath to stop the cooking of the caramel and to firm the caramel slightly. Dip each filled puff into the caramel and set aside on parchment to allow the caramel to set.