Roasted sugar
Roast
Roasting
In a low oven, granulated sugar develops a toasty flavor reminiscent of light caramel or turbinado, yet it remains powdery and dry. That means you can use it to replace white sugar in any recipe, adding a subtle note of complexity to round out the simple sweetness of your favorite dessert. Because of the time involved, you’ll want to roast a whole bag of sugar to make it worth your while. Just give it a stir every thirty minutes or so to help it toast more evenly, then cool and store like plain sugar.
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<br />You can toast smaller quantities of sugar while you blind-bake a pie crust—just use sugar with a foil liner in place of pie weights—or make small quantities in just 30 minutes at 350° F. Pour the sugar into a 10- or 12-inch skillet in a layer that’s a quarter-inch thick so that it toasts evenly. The exact timing will depend on the accuracy of your oven—keep a close eye on the sugar the first time around, then adjust the temperature for future batches accordingly.
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<br />Excerpt from BraveTart: Iconic American Desserts by Stella Parks. Copyright © 2017 by Stella Parks. Reprinted with permission of W.W. Norton & Company, Inc. All rights reserved.
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