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Salted Caramel Sugar

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$5.34 cheaper than the new price!!

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Product details

Management number 241404004 Release Date 2026/07/18 List Price $3.56 Model Number 241404004
Category

Indulge in the rich, buttery sweetness of our salted caramel sugar. This versatile sugar packs the concentrated flavor of caramel into every crystal, making it a delightful addition to a variety of dishes.

Why buy expensive syrups when you can have the real thing? This sugar captures that buttery, toasted Salted Caramel flavor in a dry form. It is our #1 recommendation for rimming the glass of an Espresso Martini or Apple Cider cocktail.

Ingredients: Organic Turbinado Sugar, Brown Sugar, Molasses, Artificial Flavors, Soy Lecithin, Salt, FD&C Yellow #5, FD&C Red #40, FD&C Blue #1, Salt,  CONTAINS: Soy

How to Use:

  • Rim your glass: Create a decadent cocktail or mocktail by rimming your glass with our caramel sugar. It adds a touch of sweetness and a beautiful aesthetic.
  • Bake with it: Incorporate salted caramel sugar into your favorite baked goods like cookies, cakes, and muffins. It adds a depth of flavor and a delightful crunch.
  • Sprinkle over fruit: Top fresh fruit with salted caramel sugar for a simple yet delicious dessert. The sweetness of the sugar complements the natural tartness of fruits like apples, pears, or berries.

Recipe Ideas:

  • Caramel Apple Slices: Toss apple slices in a mixture of caramel sugar, cinnamon, and nutmeg. Serve as a healthy snack or dessert.
  • Caramel-Sea Salt Brownies: Add salted caramel sugar to your favorite brownie recipe for a decadent twist. Top with a sprinkle of sea salt for a sweet and salty contrast.
  • Caramel Latte: Create a cozy beverage by adding a spoonful of salted caramel sugar to your favorite coffee or latte. Stir until dissolved and enjoy the rich, caramel flavor.

Discover the endless possibilities with our salted caramel sugar. Whether you're a seasoned baker or simply looking to add a touch of sweetness to your everyday life, this versatile ingredient is sure to impress.


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