How to Make Granulated Caramel Sugar in the A/S Cook&Hold

Why roast white sugar? Because with changing the flavor and color, it softens the texture so the sugar melts faster and at lower temperatures, giving you a great caramel note without any dairy.

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How to Make Granulated Caramel Sugar in the A/S Cook&Hold Recipe
9 Steps
Ingredients
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1
Pour sugar onto sheet tray. No need for spray or parchment. (We used 1 pound of  sugar on a ¼ sheet tray).

Pour sugar onto sheet tray. No need for spray or parchment. (We used 1 pound of sugar on a ¼ sheet tray).

2
Place in preheated C&H and caramelize at 300F (149C) for 5 hours.

Place in preheated C&H and caramelize at 300F (149C) for 5 hours.

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3
If you want a darker caramel, extend the amount of time.

If you want a darker caramel, extend the amount of time.

4
If you choose to caramelize the sugar overnight, hold at 150F (65C).

If you choose to caramelize the sugar overnight, hold at 150F (65C).

5
Pull pan from the oven and let cool.

Pull pan from the oven and let cool.

6
Break up into pieces and add to a food processor.

Break up into pieces and add to a food processor.

7
Pulse until a granulated consistency.

Pulse until a granulated consistency.

8
Transfer to a container and store. Sugar will clump up with humidity so keep in an airtight glass jar or put in a silicon dioxide sachet. (packages of nori sheets-have one in there).

Transfer to a container and store. Sugar will clump up with humidity so keep in an airtight glass jar or put in a silicon dioxide sachet. (packages of nori sheets-have one in there).

9

Ingredients

1 Pounds White granulated sugar 
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