Toasted Sugar Recipe
"This simple technique will change the way you bake. [Photographs: Vicky Wasik] Toasting sugar in a low oven allows for a range of caramelization without ever sacrificing its crystalline structure. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar. A mere hour of toasting will dramatically tame the sugar's sweetness, while extended periods of time will develop a more intense caramel flavor. So play around and find out what style works best for you. Why It Works A perfect one-to-one replacement for white sugar, with caramel flavor. Read the Whole Story * Gentle heat allows caramelization without harming sugar's crystalline nature, which allows slow-toasted sugar to behave exactly like regular granulated sugar. * Glass and ceramic are poor conductors of heat, insulating the sugar for slow and even caramelization. * Occasional stirring eliminates hot spots, so the sugar won't overheat or liquefy, while encouraging the evaporation of water (a by-product of caramel). Special equipment: 9- by 13-inch glass or ceramic baking dish, food processor (optional) Notes: While this recipe can be scaled to any size, considering the time and effort involved, I find larger batches more worthwhile. It doesn't matter whether you pick up a bag of cane sugar or beet sugar, so long as it's refined. amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Toasted Sugar Recipe Reading Options: Cooking Mode Text Only Ingredients * 4 pounds (9 cups; 1.8kg) granulated white sugar Directions * 1. Adjust oven rack to center position and preheat oven to 300°F. Pour sugar into a 9- by 13-inch glass or ceramic baking dish. Toast until the sugar turns ivory, about 1 hour. Stir well and continue roasting, now stirring once every 30 minutes, until darkened to light or sandy beige, 2 to 4 hours more depending on personal preference. Beyond that, the sugar will begin to liquefy. * 2. If you notice any liquid caramel around the edges, pour dry sugar into a stainless steel bowl. (The sticky caramel will remain stuck to the baking dish.) The sugar will be screaming-hot coming out of the oven, in excess of 212°F, so take care not to touch it. Set aside and cool to room temperature, about 2 hours. If needed, grind the lumpy caramel in a food processor until powdery and fine. Transfer to an airtight container; store and use cup for cup or ounce for ounce in any recipe in place of plain sugar...."