Caramel sugar

Caramel sugar

By
From
Salted Caramel Dreams
Makes
about 350 g
Photographer
River Thompson

This sugar is a great way to add caramel flavour to a recipe without adding extra moisture, as in the Golden Macaroons. Adding caster sugar to the ground caramel helps to prolong the shelf life, meaning you can always have some to hand. As a general rule, use a ratio of 2:1 caramelised sugar and caster sugar to create any amount of caramel sugar.

Ingredients

Quantity Ingredient
300g caster sugar, divided into two-thirds and one-third
Dry caramel

Method

  1. Lay a 30 × 40 cm non-stick shallow baking sheet or silicone sheet on a large, flat, heatproof surface.
  2. In a large, heavy-based saucepan, make a medium-dark dry caramel with two-thirds of the sugar. Take the caramel off the heat before it becomes too dark and swirl the pan to cool the caramel slightly as the caramel continues to darken. Once just smoking, carefully pour out the caramel onto the prepared surface, scraping the sides down with a heatproof spatula to get as much out as possible.
  3. Leave to cool and harden for about 15–20 minutes, depending on the ambient temperature.
  4. Once set, smash up with a small toffee hammer or other small instrument of destruction. Break up into small shards and put in the bowl of a food processor fitted with the blade attachment. Add the remaining sugar and pulse with the caramel shards to a fine consistency.
  5. Use immediately or store in an airtight container well away from moisture for up to 6 months. Heat in a pan over a low heat to bring back to a pouring consistency.
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