Caramel powder
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Caramel powder
Last updated 6/12/2012 12:43:03 AM. Recipe ID 2093. Report a problem with this recipe.
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      Title: Caramel powder
 Categories: Condiments, Ceideburg 2
      Yield: 1 Servings
      1    Free Flow Recipe
  For years one of my favorite things has been the sheets of "caramel"
  that resulted when I baked a ham and the glazing ran down onto the
  foil lined baking pan, then set up. Never occurred to me to use it in
  a recipe, but it did to someone at Sunset Magazine.  The illustration
  in the magazine shows the flan garnished with crunched up chunks of
  the un powdered caramel.
  Line a 10- by 15-inch baking pan with a single sheet of foil, folding
  up at edges.
  Pour 2 cups sugar into a 10- to 12-inch nonstick frying pan, place
  over medium-high heat. Shake pan often until most of the sugar
  liquefies, about 10 minutes. Reduce heat to medium; tilt pan to mix
  hot caramel with sugar until all is melted and the color is deep
  amber, 3 to 5 ea minutes.
  Immediately pour hot caramel into foil-lined pan. Using hot pads to
  protect hands (mixture is very hot), tilt pan to spread caramel in
  thin layer. Set aside until hard and completely cool, about 30
  When cool, lift foil from pan; peel foil from caramel. Break caramel
  into chunks.  To make powder, whirl chunks in a blender or food
  processor fitted with metal blade (container must be completely dry).
  If you use a blender, you may need to make powder in several batches.
  Use, or store airtight at room temperature for up to 1 month.
  Makes about 1 3/4 cups.
  Posted by Stephen Ceideburg; February 27, 1991.

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Recipe ID 2093 (Apr 03, 2005)

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