Toasted Sugar

4 lbs sugar

Adjust oven rack to center.

Preheat to 275° fan.

Pour sugar into 9x13 Pyrex.

Toast 1 hour or until sugar turns ivory.

Stir and continue roasting.

Stir every 30 mins to mix sugar and release steam.

Roast 2-5 hours.
Let cool to room temp, stirring occasionally.
Transfer to an airtight container.

Use in any recipe as a substitute for white sugar.

seriouseats

Note:

If the temps are too high, your sugar may start to become caramel.

The recommendation is to pour the toasted sugar off the top.

I think not; I stir it all together and then sift out my toasted sugar.

Then I take my pieces of hardened caramel.

Separately, I food process those into caramel granules.

Two products for the price of one!

Use this instead of sugar on crème brûlée or for any instant caramel.

Caramel granules liquify with heat better than toasted sugar.

Toasted sugar dissolves in water better than caramel granules.

LTK