I toasted sugar for 3.5 hours, and then taste tested using a sugar cookie recipe - made a batch with the toasted and a batch with regular sugar. I will say, toasting was a messy business and kind of a pain. Mine got really clumpy and melty in places and I had to run it all through a food processor at the end; I’m afraid to try and tackle the pan I made it in which is a disaster. Parchment paper would have been a good idea, in hindsight. BUT I could taste the difference in the cookies! The toasted sugar seemed to come together with the butter more smoothly and the cookies made with it were a much deeper, buttery flavor. So mostly worth it, and I have plenty of sugar to store for another future recipe where it will shine.

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