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.
Read the update below ↓
CARAMEL SUGAR-CONFECTIONARY SUGAR
- 550 gram white sugar
- 2 tablespoon corn starch
- A pinch of sea salt ( optional)
Update; in the video, I stir in the sugar from the beginning. I found out that it is best/faster done to cook without stirring until it starts to caramelize around the outside of the pan. The update has been changed in the text below as I believe it is easier for you this way.
- Put the sugar in a medium saucepan set over medium heat, cook without stirring until the sugar starts to caramelize around the outside of the pan.
- Using a wooden spoon, carefully draw the caramelized sugar towards the center of the pan, to help the sugar cook evenly.
- Once all of the sugar has caramelized to golden/brown caramel remove from heat.
- Transfer to a small baking sheet sprinkle with sea salt ( optional) and let cool completely.
- Once cool, cover the top of the baking sheet with plastic wrap, then 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.
- 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.