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.
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.
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.