This works exactly as described, but you do need to watch carefully because caramel will go quickly from caramel to burned. However, I did not find the end result to be very caramelly tasting - it just tastes sweet. And yes, I cooked it until it was dark amber - just before burning (I know because I burned the first batch). I was hoping to use this in a hot chocolate mix to make Caramel Hot Chocolate, but all it did was sweeten it. Bummer.
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.
This recipe goes with Malted Caramel Ice Cream
Yield: Makes about 1 cup and 6 tablespoons
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Amount per serving
- Calories: 47
- Calories from fat: 0.0%
- Protein: 0.0g
- Fat: 0.0g
- Carbohydrate: 12g
- Sodium: 0.1mg
- 1 1/3 cups sugar
- 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.
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