caramel powder
caramel powder

Caramel Powder

5/5
Caramel powder is like magical fairy dust that you get to sprinkle on ice cream, coffee, or fresh fruit. It’s light and airy, yet deeply flavorful. You make the caramel by heating sugar in a skillet until it turns golden.

Prep Time:

Cook Time: 6 minutes
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Recipe Rundown

golden caramel powder

Why am I just now realizing the miracle of caramel powder? It’s pulverized perfection that just casually greets your taste buds. Hello.

If you’ve spent any time on The Frayed Apron, you know I regularly write about caramel. There’s this salted caramel ice cream, ricotta cheese flans, and salted caramel chocolate tarts.

Want to know the best part? It has to be used same day, so you can just start sprinkling it on everything. Go ahead and try it on ice cream, in your morning coffee, or this amazing berries and whipped cream with orange liqueur.

golden caramel powder

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What is Caramel Powder?

One ingredient: sugar. That’s all. Sugar gets caramelized into a liquid when heat is applied. Then you just grind it up and poof: caramel powder.

golden caramel powder

How to Make Perfect Caramel Powder

  1. Heat the sugar in a skillet. Keep a close eye and swirl the pan (no need to stir). Wait for bubbles to form. It will turn an amber color within 5-6 minutes.
  2. Pour it out onto a sheet tray. Other recipes tell you to pour it over foil (don’t do it!) – it creates a burden for you later when you try to peel it up. As you can see, I tried it with foil and had to painfully separate it by hand.
  3. Remove and break the hardened caramel into manageable pieces. You can pound it with a meat mallet or hammer.
  4. Grind the hardened caramel in a food processor until completely fine.

Ta-dah! Now you have golden hued dust that also resembles beach sand that tastes like really light and airy caramel. It’s a tiny bit like cotton candy, and it’s naturally vegan and gluten free.

caramel powder

Caramel Powder

Caramel powder is like magical fairy dust that you get to sprinkle on ice cream, coffee, or fresh fruit. It’s light and airy, yet deeply flavorful. You make the caramel by heating sugar in a skillet until it turns golden.
4.86 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: caramel, caramel dust, caramel powder, gluten free, vegan
Cook Time: 6 minutes
Total Time: 6 minutes
Servings: 8 people
Calories: 96kcal
Author: Chef Sara Furcini

Ingredients

  • 1 cup white granulated sugar

Instructions

  • In a small skillet, warm the sugar over medium heat until it turns to liquid. Shake (don’t stir) very frequently and do not walk away. The sugar can burn easily.
  • Cook for 5-6 minutes until bubbles form and the syrup changes to an amber colored caramel. Pour immediately over a sheet tray. Allow to cool and harden. Leave overnight or use right away.
  • Pound into pieces and place in the bowl of a food processor fitted with a metal blade. Pulverize into a fine powder and immediately transfer to a container or use right away.

Notes

Caramel Powder will begin to stick together as soon as moisture is introduced so you will want to use it asap. A fine mesh strainer or sieve can help break apart the clumps within a few hours of making.
Make Ahead Tip – you can make the caramel and store it in the hard sheet stage for up to 24 hours. Once it’s ground into a powder, it’s best to use it right away.

Nutrition

Calories: 96kcal | Carbohydrates: 24g | Sugar: 24g

Thank you for being here! Did you make this recipe? Click on the star rating or leave a comment below. I’d love to hear how you got on. Connect with me @thefrayedapron on Instagram or Pinterest.

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Ninja
Ninja
1 year ago

Could this be preserved with a dehydrator so some can be kept on hand for those who don’t use this every day?

Eric
Eric
5 months ago

hey Sara, have you considered adding an anticaking agent? this recipe is similar to how powdered sugar is made (white sugar in a food processor instead of hard caramel), and they add cornstarch (or tricalcium phosphate for industry) to the food processor. i’m gonna use a little less than for powdered sugar (because prob bigger particles need less covering) to see if i can keep this in the pantry to sprinkle on things like french toast or lattes

Dave
Dave
8 months ago

Instead of a baking shert, use parchment paper. It won’t stick at all.

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