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Cooking & Baking

Arkansas Granny

(31,518 posts) Fri Dec 21, 2018, 10:59 AM Dec 2018

1

Toasted sugar. Has anyone tried this? I've never heard of it before. [View all]

Toasting sugar in a low oven allows for a range of caramelization without ever sacrificing its crystalline structure. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar. A mere hour of toasting will dramatically tame the sugar's sweetness, while extended periods of time will develop a more intense caramel flavor. So play around and find out what style works best for you.

https://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html

10 replies

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Toasted sugar. Has anyone tried this? I've never heard of it before. [View all] Arkansas Granny Dec 2018 OP

Isn't this called brown sugar? Chipper Chat Dec 2018 #1

Brown sugar is less refined than granulated white sugar and has a molasses content. Arkansas Granny Dec 2018 #2

Most brown sugar today is made by adding molasses to granular sugar Major Nikon Dec 2018 #6

No. Brown sugar is sugar where only some of the plant-material has been removed. DetlefK Dec 2018 #3

I knew I should have taken Home Ec in school Chipper Chat Dec 2018 #4

honest question 912gdm Dec 2018 #5

I do love molasses cookies. Chipper Chat Dec 2018 #7

Thanks! I use brown sugar for my bourbon/ Laura PourMeADrink Dec 2018 #8

I haven't tried this yet, myself. I just stumbled across it online. I don't know how it would work Arkansas Granny Dec 2018 #9

Thanks. I think it's weird how things just disappear off the shelves Laura PourMeADrink Dec 2018 #10

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