Anthony's 16th Birthday Croquembouche !

Anthony and I had so much fun making this croquembouche especially the final delicate touch of stringy caramel. For a complete recipe check out the croquembouche posted in January 2011 and included below is the caramel topping.

Caramel

175mls water
200g sugar

Place water and sugar in a saucepan and boil without stirring until it changes to a golden light toffee colour. Be very careful as this mixture will be very, very hot.

Take off stove and allow bubbles to subside. Using a fork, dip into caramel and alloiw stringy caramel to swirl around croquembouche !