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Use these as toppers for our Candied-Hazelnut Cupcakes.

Source: Martha Stewart Cupcakes



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How would you rate this recipe?
  • LindaSweets
    8 JAN, 2012
    I have attempted the sugar + water countless times and have yet to be successful. It always boils clear, never turns into any shade of amber whatsoever, and ends up a pile of rock hard burnt sugar. If ANYONE out there can get it to work, I'd love to meet them! It always works to just heat the sugar ALONE, without water, on medium until it turns that amber color we're looking for- always without fail! Plus you can use however much sugar you want.
  • MS11018218
    30 SEP, 2010
    Yud-Do you use the same amount of sugar or do you modify it since you don't use water?
  • Yud
    18 SEP, 2010
    I make them all the time. Howevr without water. Simply melt the sugar slowly and carefully.
  • SouthAfricanCupcaker
    15 AUG, 2010
    I attempted to make them, but my sugar syrup failed utterly- twice!! Not sure what i did wrong but when i get it right i'll let you know
  • jewels13
    12 SEP, 2009
    Has anyone made these? Any hints?

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