This delicious caramel sugar can be used in cakes and cupcakes, and brownies, or in delicious cream instead of sugar.
It is easy to make and so delicious.


  • 2 CUPS ( 550 GRAM ) SUGAR


  • Grease a nonstick half sheet pan, and set aside.
  • Add sugar to a cast-iron skillet or a heavy deep medium saucepan.
  • With a wooden spoon, stir over medium heat until the sugar dissolves and turns into a syrup.
  • Continue stirring until the syrup turns into a dark amber color.
  • Pour the hot sugar mixture into the prepared sheet pan.
  • Leave to cool for 20 minutes.
  • Once cool, tap the sheet pan on the counter, so the sugar caramel comes in many sugar caramel pieces.
  • Place the crushed caramel sugar pieces into the food processor.
  • Blend a few minutes, until it looks like sugar. 
  • Add in the cornflour (cornstarch). The cornstarch is important as it keeps the sugar dry and salt if using.
  • Blend it all together again until it turns into superfine sugar or confectionary sugar.
  • At times stop, and stir with a spatula to make sure to mix it around so that it is all getting blended.
  • After a few minutes run it through your fingers to feel the texture,  keep blending until you are satisfied.
  • Store your Homemade caramel sugar or your confectionary caramel sugar in an airtight container and it will keep indefinitely.


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    • you can use it in brownies instead of white sugar, or in whipped cream , or use it on top of ice-cream

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  3. Thank you, it looks delicious! I’m already thinking about all the things i’m going to do with it.
    Can you give the measurements in grams?
    To grease, do we just use butter?

  4. This is brilliant! I’m always looking for a true caramel cake (rather than a yellow cake with caramel BC) this would really up the flavor!

    However, I don’t know much about adapting my own recipes; I’ve been trying to teach myself about ingredients and how they interact differently/with each other, the science behind baking is fascinating but it’s definitely not something that comes naturally to me. Decorating and sculpting come naturally to me but I refuse to serve a beautiful cake that doesn’t taste as beautiful right?!

    Anyway, I had a point lol. Would you replace all or half in a White/Vanilla cake? Maybe add some caramel as well or even brush a caramelized simple syrup on top (or would that harden eventually) hmmm?

    I’ve been consumed with making my own flavored sugars! Vanilla Pods, basil, adding freeze dried fruit, zest, etc. been looking forward to it all winter! I prefer to use natural flavors & ingredients whenever possible but do you think this would work with any flavor like champagne for example?

    Forgive all my questions! I’m a huge fan of your work! I suppose I have some R&D in my future 😋 Thanks again!

    • Hi sharon, if you use this in a white cake it will not be that white anymore, just so you know that, but the flavor will be amazing, I would use just caramel sugar to get this intense caramel flavor. And yes i agree the cake has to taste good otherwise what is the point! let me know how it went!

  5. can i use it instead of brown sugar in different types of cakes ?

  6. Hii! I did this but I’m wondering can I use this on your pastry cream recipe?

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