Crunchy Caramel Sugar / by Rosie Berger

Sometimes the best things are born from failures. Right? While trying to make chewy caramels, I ended up with a copycat of a well known hard caramel candy that may or may not start with a W… anyway! I didn’t need an entire cookie sheet’s worth, so I decided to grind it up into a luxurious caramel sugar - to top cookies or be transformed into bark (see my recipe for Caramel Pistachio Bark HERE)


2 cups sugar

1 cup butter

1 tsp salt

1.5 tsp vanilla


1. Melt butter in a medium pot over low-medium heat

2. Add sugar, raise temp to medium and combine

3. Heat until mixture begins to bubble, stirring occasionally

4. Heat until mixture turns a dark golden colour, about 10-12 minutes (if you have a candy thermometer, it should reach about 250 degrees farenheit

5. Line a standard cookie sheet with parchment paper, pour mixture in

6. Let mixture cool and harden (about 45 minutes)

7. Using a knife, bash hardened caramel into the smallest chunks possible

8. Using a food processor or heavy duty blender, pulse caramel until it becomes a powder.

9. Can be stored in an airtight bag for a couple of weeks (store in a cool, dry place)