Time
about 8 hours, most of which is inactive time
Scale
Ingredients
2 pounds (about 4 1/2 cups) granulated sugar
Instructions
Heat oven to 300°F. Pour the sugar into a glass or ceramic 8×8-inch baking dish and place in the oven for 1 hour. Remove from the oven and gently stir the sugar, drawing edges toward the center, to allow steam to escape. (Be careful when you stir, the sugar gets very hot.) Return the pan to the oven and continue baking for 3 to 4 hours more, stirring every 30 minutes to release steam and even out any hot spots. As it cooks, the sugar will turn color, from a faint golden hue to a deeper amber freckled with darker spots throughout.
Remove from the oven and allow the sugar to cool for at least 4 hours in the baking dish, stirring every few minutes during the first hour as it cools. Once the sugar is completely cool, transfer to an airtight container. Store in a cool, dry place for up to a year. If your sugar gets clumpy in storage, don’t despair; just rub it between your fingers to break it up. If the clumps are stubborn, pulse the sugar in the food processor a few times to even things out.