I thought I would try this since it sounded so easy -- and might result in a new "secret" ingredient for my baking. I've never tested my oven's temperature because everything I bake comes out perfectly, but now I'm thinking I may need to test it. I followed the directions -- glass baking dish, 4 lbs. of sugar, stir every 30 minutes, but, oh, did it NOT turn out like expected! At the first 30-min mark, I could smell the aroma and it stirred up just fine. At the second 30-min stir, one corner stirred up brown and creamy - AGH! I tried to not panic and stirred it thoroughly, reduce the temp to 300 and put it back in for about 20 more minutes. More of it was turning brown, like it was melting rather than toasting so I decided my little adventure was over. I stirred, stirred, and stirred some more and ended up with big clumps that I had to dig out of the baking dish, which I then ran through the food processor.
Okay, so now I have a canister of "toasted" sugar and my husband keeps asking what I'm going to do with it. HAHA, I have no idea! Some of it is powdery, but there are also little beads that are very hard -- I'm not sure how those would work in baking. Maybe I need to make some caramels. My husband would like that!
HINT: remove the baking dish from the oven to stir (so you don't spill any inside the oven or on the door)

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