In a 6- to 8-quart pan, bring cream and caramel powder to a rolling boil, stirring (powder lumps, then melts). Serve warm or cool.
1 1/3 cups granulated sugar
1. Line a 10 X 15-inch pan with aluminum foil.
2. In a 10 to 12-inch nonstick frying pan over medium-high heat, shake sugar often until melted and amber-colored, 8 to 10 minutes.
3. Pour melted sugar onto foil. Let stand until hard, about 30 minutes. Peel off foil and break caramel into chunks.
4. With motor running, drop chunks into a food processor and whirl into a fine powder. Or whirl chunks in batches in a blender. Immediately store in airtight container. Powder keeps indefinitely, but absorbs moisture quickly if exposed to air.
Mixture is fluffier than sugar, so you get more than you start with. For a simple treat, sprinkle onto servings of ice cream.
Makes about 1 cup and 6 tablespoons.
Source: Sunset Magazine
Date: July 21, 2002