|Note the contrast between toasted sugar and white|
|Redistribute the sugar from the edges, and center to edge|
Toasted sugar can be used the same as its virgin kin but will provide more complex flavor to any recipe you choose to use it in.
Use only a pyrex or ceramic baking dish. No metal, they conduct heat differently. Use only granulated white sugar not light or dark brown sugar. They are a different animal that involves molasses.
4 pounds granulated white sugar
9x13 inch pyrex baking dish
Preheat oven to 300 degrees
Spread sugar in an even layer in the baking dish.
"Toast" in the oven for 3-5 hours depending on desired color, stirring the sugar every 30 minutes. Be sure to stir the sugar away from the edges as the edges heat first and turn the center toward the edges, promoting even heating and releasing any steam. The sugar should retain a powdery texture and be the color of sand. If a few clumps develop, sift them out at the end. Cool completely, stirring occasionally to release moisture. Store in an air tight container. Lasts for about a year.