Caramel for Croquembouche

Bring the sugar, water, and corn syrup to boil over high heat (do not stir), cover the pot and allow the steam to dissolve the sugar crystals. Uncover and allow the caramel to boil on high heat for 5 minutes (until it turns to deep amber color). Remove from heat and immediately place into an ice bath to allow slightly cool, just for 30 seconds. Very carefully, dip your cream puffs into the caramel while building the Croquembouche. Using two forks tied with elastic back to back, dip into caramel and wiggle and "wrap" the strings of the caramel around the Croquembouche.