Spent 6 hours on a croquembouche and the caramel just slid right off

Honestly, I thought if I got the caramel to the perfect amber color it would hold everything together, but nope, the whole tower collapsed after 10 minutes. I even used a candy thermometer to hit exactly 340 degrees, so what did I do wrong? Anyone know why the caramel wouldn't stick to the cream puffs?

3 comments

3 Comments

the_terry14d ago

Did you hear about how the humidity in the air can mess with caramel? I read somewhere that if it's too damp out, the caramel won't set right and just slides off everything. Maybe your kitchen was a bit steamy when you were building, that's what got me last time I tried something similar.

caseythompson14d ago

Never really bought that humidity thing until now, totally makes sense.

claire87214d ago

Man, that humidity thing is a total nightmare for candy making. I tried making toffee once on a rainy day and it was just a sticky mess that never hardened right. Really feel for anyone who puts in all that effort just for the weather to wreck it.