This changes EVERYTHING!

[wineforfun]

Oops, I mistyped. I put mine in a dish and the sugar was about 2 inches thick all around. I'm going to try to do it a bit thinner and see if that makes a difference.
Worse case scenario, it melts and I have to run it through the food processor again.

Ok, gotcha. Thanks for being the "guinea pig" with this experiment.
Heading on vacation then I am going to give it a go. Again, thinking it sounds real good in some apple wine.

 

[Julie]

I need to do this over the weekend. I have an apple wine that I want to try this on. Jericurl thank you for posting this!

 

[jswordy]

Ok that ain't caramel...but it does look nice. caramel can be made by throwing cans of Eagle brand canned milk in a Crockpot for 8-10 hours....thick sweet caramel you can eat outta the can with your finger....that's caramel! Awesome stuff and you can make as many cans as you can fit in the crockpot at one time.

[ame]https://www.youtube.com/watch?v=1tLW01cpk4g[/ame]

Also...

http://www.taste.com.au/recipes/38234/caramel+from+sweetened+condensed+milk

 

[wineforfun]

I need to do this over the weekend. I have an apple wine that I want to try this on. Jericurl thank you for posting this!

Please keep us posted as that is what I want to do with it. I have apples in the freezer I need to make wine with. Thinking of backsweetening with this new "sugar".

 

[CheerfulHeart]

Jericurl, thank you for posting this! I need to try this method very soon. I really want to make a caramel apple wine and if I make the wine this summer, by winter it should be fairly nice.

 

[Kraffty]

Well I was excited about this and gave it a try saturday....I'd call it a failure. Don't know if it was me or it just doesn't work. I baked the white granular sugar for about 5 hours at 300, then another 2.5 hours at 275 for additional browning. While it looks great it tastes just like regular sugar. Oh well, hopefully someone has better luck than I did.
Mike