I was recently toodling around the internet and came across a recipe for Toasted Sugar on Serious Eats by Stella Parker.
For all the chemistry involved please go to the article. I just wanted to know if it actually worked and what it tasted like.
I didn’t own a glass baking dish, so off to Walmart I went to get one. Easy enough. While there I picked up a four pound package of granulated sugar as called for.
A glass or ceramic baking dish is called for because they are poor conductors of heat and allow the sugar to darken without melting.
Here how it went. Continue reading