Toasted sugar from Serious Eats

  • granulated sugar

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Notes about this recipe

  • hillsboroks on March 26, 2023

    My sugar came out golden brown and was not clumpy or stuck together after 5 hours in a 300F oven in a Pyrex 9 x 13” cake pan. Even when it cooled quite a bit it was still easy to stir and nothing stuck to the pan. I did stir it several times while it was cooling. I am excited about using it in her angel food cake recipe and her Speculaas cookie recipe.

  • Skamper on December 12, 2019

    This was a disaster for me. After 4.5 hours in the oven - and stirring every 30 minutes - it came out golden and beautiful. I put it on a cooling rack and stirred it immediately. Came back 10 minutes later to stir and it had hardened into a solid golden rock. I was able to chip out about half of it, and pulverized it in my food processor. The other half is soaking in water because it is bonded to the dish. What a waste; and not sure what I did wrong. Hopefully the toasted sugar I did get will make a huge difference in my holiday cookies!

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