I tried this today. I used a 4 lb bag of sugar and a glass 9x13 dish. Toasted on 325, stirring every 30 minutes at first and then more frequently as the browning increased. I also turned the oven down a bit as the sugar was starting to carmelize on the bottom of the dish. I ended up going about 3 hours and the sugar is more the consistency of brown sugar and got increasingly "wet" feeling with each 30 min/stir sequence. Is that how it is supposed to end up, or should it still flow like granulated sugar? The flavor is great, and I already made a batch of marshmallows with it!

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