Caramel Powder

Title:
Caramel Powder

Yield:
1 Servings

Categories:
Condiment




Ingredients:





     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


 minutes.


 


 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip