Thanks Beth. The art of caramel making is that no two batches behave exactly the same. This information will certainly help others. Brown sugar is just granulated white sugar with molasses added. Molasses does in fact burn easily so adding water is a great solution and will give you a different flavor profile. Love your notes:)

After trying this, I can confirm that the caramel does not stick to parchment paper!

Against the advice of people on Reddit, I tried adding half brown and caramelizing as described above (i.e. without adding water). As I was fully warned by the people on Reddit, whatever is in the brown sugar that isn’t in the granulated sugar burned.

As per the advice of people on Reddit, I tried again, but using the “add water before caramelizing” technique that can also be used to make caramel, which apparently helps prevent the extra stuff in brown sugar from burning … and the second time, it didn’t burn!

All of that is to say that you can do this with a mixture of brown sugar and granulated sugar if you add water, too … in case you were wondering. 🙂

Yes, I would think so! Let me know how it turns out.

Absolutely! Sounds fabulous.

I’m not too familiar with how a refiner works. Does it grind while heating? If there’s a heating component, the caramel powder will behave similarly to sugar and will melt down. Please let us know how it goes if you try it.

hey! thanks for the recipe! do you know if I can use this caramel powder in a refiner? to make a praline nut paste?

Thank you so much!

Hi Rachel, This caramel powder is very similar to maple sugar. It has a nice dry texture but a warning: humidity affects it. I think if you add it to buttercream in its powdered state, it shouldn’t be a problem. My advice would be to make your buttercream and try adding a small amount to see if you like the texture and flavor. It has a bit of a heavy weight that could make your buttercream have a denser texture. Please let me know if you try it and how it works for you. I think it’s a great idea!