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Use this recipe to make Martha's Famous Croquembouche. Make one batch at a time (rather than doubling the recipe) so that the caramel stays liquid.

  • Yield: Makes enough for 1 small croquembouche

Source: Martha Stewart Living, December 2009


  • 1 cup sugar
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice


  1. Prepare an ice-water bath. Bring all ingredients to a boil in a small saucepan over medium heat, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar dissolves, 5 to 6 minutes. Raise heat to high, and cook, swirling pan to color evenly, until syrup is amber, about 5 minutes. Remove caramel from heat, and set bottom of pan in ice-water bath for a few seconds to stop the cooking. Use immediately.

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