Burnt sugar crunch - victoria

Yield: 14 tablespoon

Measure Ingredient
1 cup Sugar

1. Line a baking sheet with double thickness of wide heavy foil. Pour sugar down center of foil, leaving 2-inch border at the ends.

2. Spread sugar ¼ inch thick leaving same 2-inch border around edge. This should form a rectangle about 12x7 inches. Butter foil all the way around sugar to contain it, 3. Broil 4 to 5 inches from the heat until sugar melts and turns a deep caramel color. Watch carefully so sugar doesn't burn.

4. Cool on pan set on rack, Break into pieces when cold. Place in plastic bag and crush with a meat mallet.

5. Use for Mocha Crunch Ice Cream, or as a garnish on desserts. Store in air-tight container.

Victoria/September/94 Scanned & fixed by Di Pahl & Gary Groeller Submitted By MICHAEL ORCHEKOWSKI On 11-27-94

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