Toasted in a low oven, plain white sugar transforms into something caramely and complex.
Want to know something crazy? Sugar doesn't melt; it undergoes thermal decomposition. That may sound like a pedantic distinction, considering we've all watched sugar effectively melt into a pool of caramel atop crème brûlée, but the implications are huge—worthy of far more explanation than a mere tl;dr.
What's more, granulated caramel is free from the impurities that cause molasses-rich sugars to smoke and burn at high heat. Granulated caramel also won't curdle boiled milk, which can happen when you're making eggless custards andNow, with enough technical know-how, almost any recipe can be reformulated to accommodate brown sugar or caramel sauce/syrup/powder, but granulated caramel requires no such precaution.
If you think that's confusing, you're not alone. Scientists have a better grasp of quantum mechanics than of caramel, which is still poorly understood. But in 2011, a team of researchers finally established that caramelization is a product of thermal decomposition, not melting . Not only that, they determined it's technologically impossible to document the melting of sucrose independent of caramelization.
Fortunately, these chunks are highly porous and easily demolished in a food processor, where they can be ground until powdery and fine. This free-flowing granulated caramel behaves like white sugar in terms of shelf life, and it never needs to be ground again so long as it's kept in an airtight container.
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