-
1
Key Point: This technique will not work with raw or semirefined cane sugar, as its natural molasses content will begin to melt at much lower temperatures, causing the sugar to clump.
-
2
Preheat the oven to 325u00b0 F. Put the sugar in a 9-by-13-inch glass or ceramic baking dish and roast, stirring well once every 30 minutes, until it darkens to a sandy tan, with a coarse texture like turbinado, about 2 hours. The color change can be strangely difficult to judge in the dim glow of an oven, so scoop out a spoonful to examine in better light.
-
3
Let the roasted sugar cool away from any sources of moisture or steam until no trace of warmth remains, about 1 hour. If you notice molten caramel around the edges, pour the hot sugar into a heat-resistant container, leaving the melty bits behind; once cool, the baking dish can be soaked clean. Despite its innocuous appearance, roasted sugar can be dangerously hot, so take care not to touch it.
-
4
Store for up to a year in an airtight container at room temperature.
-
5
Troubleshooting:
-
6
- Metal baking pans conduct heat more rapidly, and their corners may harbor traces of grease or moisture, factors that make the sugar more likely to liquefy around the edges.
-
7
- Given the importance of maintaining a low temperature, use an oven thermometer to verify that yours runs true to dial. Otherwise, the sugar will caramelize too quickly and begin to liquefy.
