Toasted Sugar

Directions

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 325° 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:
   
   - 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.
   
   - 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.