Caramel Powder

Notes: This mixture is fluffier than sugar, so you get more than you start with. For a simple treat, sprinkle onto servings of ice cream.

Yield:

Makes about 1 cup and 6 tablespoons

Recipe from

Nutritional Information

Calories 47
Caloriesfromfat 0.0 %
Protein 0.0 g
Fat 0.0 g
Carbohydrate 12 g
Sodium 0.1 mg

Ingredients

1 1/3 cups sugar

Preparation

1. Line a 10- by 15-inch pan with foil.

2. In a 10- to 12-inch nonstick frying pan over medium-high heat, shake sugar often until melted and amber-colored, 8 to 10 minutes.

3. Pour melted sugar onto foil. Let stand until hard, about 30 minutes. Peel off foil and break caramel into chunks.

4. With motor running, drop chunks into a food processor and whirl into a fine powder. Or whirl chunks in batches in a blender. Immediately store in airtight container. Powder keeps indefinitely, but absorbs moisture quickly if exposed to air.

Nutritional analysis per tablespoon.

Note:

August 1998