CARAMEL SUGAR-CONFECTIONARY SUGAR

  • 2 CUPS SUGAR
  • 2 TABLESPOON CORNFLOUR ( CORNSTARCH)

DIRECTIONS; 

  • 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.
  • 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.

STEP BY STEP PICTURES:

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