Smoking sugar

[TimCada]

So every once and a while I'll make toasted sugar in the oven for baking. I follow the instructions from Serious Eats and it usually turns out well.

Just wondering - does anyone do smoked sugar? How did it turn out? Was it worth while? What was the flavour like? What did you use it in?

Thanks in advance

Tim

[WayneT]

Great ask. Sounds like something for cocktails. I’m listening.

[Allon]

It would have to be a fairly low temperature smoke I would think of you want to keep it granular. I don't know what temperature sugar melts at, or at least I don't remember. I guess I'll have to reread about the Maillard effect. I didn't spell it right, did I?
Is it on my new fridge magnet? It's going to have to wait until I get some sleep.

If you're going to use it in cocktails, I would guess using a fruit wood like apple or plum. Cherry or cherry and apple might work in tandem me thinks.

[TimCada]

Well the serious eats instructions have you toasting sugar at 300F and stirring every 1/2 hour. So the temp doesn't seem to be a great concern. There is bourbon barrel smoked sugar for sale, a google search for smoked sugar finds a bunch of results for it.

I agree that a fruit wood will likely get the best results.

I generally try not the buy something if it turns out to be easy to make.

[Allon]

Well, on my next smoke I’m throwing some sugar on and see what happens.

[TimCada]

“Bueller...? Bueller...? Bueller...?