piiing: what is the purpose of this? what is it used for and how is the taste?
Ouroboron: [Here’s a whole post I saved about it with uses and tips for doing it yourself.](https://www.reddit.com/r/recipes/comments/54ovnj/granulated_caramel_you_didnt_know_you_needed_this)
Whoop_There_It: 4 pounds (9 cups; 1.8kg) granulated white sugar
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.
https://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html
I’ll be making a follow-up video in a few days as I try it out on some angel food cake!
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LegendaryFalcon: What’s the shelf life like, OP?
BlackJezus27: Can I eat it by itself?
DippedintheToilet: [Here’s](https://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html) the original article by Stella Parks about toasted sugar. It’s awesome and makes the best angel food cake I’ve ever had. This is stuff is amazing.
TBOIA: Do you think this would work if I put it in the microwave?
