I have several bags of granulated sugar that was stored too long in my basement larder. It has become rock hard in its bag.
Is there any way for me to salvage this sugar. If it cannot be made "pourable" anymore, can I use it to make something where the sugar would be measured by weight? I am wondering if I can make caramel candy or caramel sauce. Please help.
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Maybe my comments would make more sense with the science explained:
Anytime you cook down a syrup, what you're really doing is adjusting its water content. In the context of candy making, the longer you boil the syrup, the less water it will contain, the higher the temperature at which it boils, and the harder / more brittle the finished product will be. Conversely, if you overcook a syrup, you can simply add more water to take it back from, say, hard crack stage back to soft ball.
Note that sugar won't caramelize until all the water has boiled off.
There's no need to find a special recipe. Granulated white sugar weights approximately 7 1/4 ounces per cup. If you're making caramel or candy, it won't matter how much water you add to dissolve the sugar (see below).
Unless you're desperate and living miles from the nearest store, I say stop the flailing about with hammers and power tools and simply make syrup. Me, I'd use it up soon enough in my evening cocktail but there's absolutely no reason why you can't caramelize it. The water will simply boil away without harm. The same holds true for other, non-caramelized, candies.
ALternatively place it in a muslin bag, & place the bag over steam to soften