Yield
Makes about 1 cup and 6 tablespoons

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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

Nutritional analysis per tablespoon.

Ratings & Reviews

Digigirl's Review

Digigirl
December 17, 2008
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.