TA wrote:Did you know you can caramelize sugar without melting the sugar, and just end up with regular granular sugar that performs exactly like sugar, only it tastes like caramel? Because that shit makes coffee wild and turns baking upside down.
You just bake it at 300 degrees for 3-5 hours. It'll clump a bit, but powders back down just fine in a food processor. Try that in a buttercream.
Yes, my bf has done this a few times recently. We don't take sugar in our coffee, but try making it into a simple syrup for cocktails. :o (Just don't put it into light colored drinks containing Creme de Violette, it turns the poor things sludge-brown.)