Croquinole Syrup Coating

Makes coating for 12-15 croquinoles servings Prep: 5 m Cook: 15 m Total: 20 m Intermediate
5.0/5 (1)
Croquinoles (Kro-ce-yoils) Cajun Doughnut is one of the more popular classic Cajun sweet pastries. My mother used to make croquinoles and make a Steen’s syrup coating to dip them in. They were gummy but good. Very good and even better if you add a little crushed pecan on each of them while still warm. This recipe is the second syrup coating recipe the site has to enjoy!

Ingredients

Makes coating for 12-15 croquinoles servings
  • 1 cup Steen's syrup
  • 1/4 cup sugar
  • pinch of salt
  • 1 tsp butter

Step-by-Step Instructions

  1. Combine sugar, syrup and salt in a heavy-bottomed saucepan over medium-low heat, stirring constantly.
  2. Boil the mixture, continuing to stir constantly, until it reaches the hard ball stage (250-265°F on a candy thermometer). To test without a thermometer, take the pan away from heat and drop a few drops into a small bowl of cold water. It’s ready when the drops form a hard ball that holds its shape but is still pliable.
  3. Remove from heat and stir in the butter until fully incorporated.
  4. While the syrup is still warm, coat each croquinole by dipping or drizzling with the syrup. Top with crushed pecans while still warm if desired. A true Cajun classic!

Common Problems and Solutions

Q: How do I know when the syrup reaches hard ball stage?

A: The syrup is ready when it reaches 250-265°F on a candy thermometer. Without a thermometer, drop a bit into cold water—it should form a hard ball that holds its shape but is still pliable when you squeeze it. If it's too soft, keep cooking; if it's brittle, you've gone too far.

Q: Why is my syrup crystallizing?

A: Crystallization happens if you stir too vigorously or if sugar crystals form on the sides of the pan. Stir gently and consistently, and wipe down the sides of the pan with a wet pastry brush if you see crystals forming.

Q: Can I reheat the syrup if it hardens before I finish coating?

A: Yes, gently reheat over low heat, adding a tablespoon or two of water if needed to restore the coating consistency. Stir constantly to prevent scorching.

Tips and Techniques

Use a candy thermometer for best results—hard ball stage is crucial for the right gummy texture. If the coating gets too thick while working, reheat it gently over low heat. Work quickly once the syrup is ready, as it sets up fast as it cools.

Ingredient Substitutions

  • Steen's syrup: Dark corn syrup or other cane syrup
  • crushed pecans: chopped walnuts or toasted almonds

Equipment Needed

  • heavy-bottomed saucepan
  • candy thermometer (optional but helpful)
  • wooden spoon or heat-resistant spatula
  • small bowl of cold water (for testing)

Historical Context

Steen’s cane syrup has been a Louisiana pantry staple for over a century, and this style of syrup coating represents old-school Cajun candy-making traditions passed down through generations of home cooks.