This is a proprietary, stand-alone Market recipe.
It is not included in the Bakeshop Collection membership.
Burnt Sugar No. 9 is a pastry-chef confection: a deeply amber, burnt-sugar caramel made using professional dry-caramelization, a dual-invert-sugar system, a cream-forward dairy ratio, and two intentionally crafted texture stages. This is not a basic home-blog caramel. This is a boutique confection made to look, taste, and feel like something produced in a professional kitchen.
This listing includes the full file with:
The complete Burnt Sugar No. 9 formula
A step-by-step professional method with temperature cues at every stage
Precise sugar-stage cooking instructions for both soft and firm versions
A full Formula Breakdown Chapter explaining every ingredient and why it exists
Substitution notes (what can be changed, what cannot be touched)
Troubleshooting guidance for issues like crystallization, separation, and under-setting
Notes on European vs American butter and different cream fat percentages
Cutting, cooling, wrapping, and professional presentation techniques
Soft-caramel vs firm-caramel texture guidance and the temperature required for both
Storage, shelf life, gifting notes, and best practices for holiday production
Every element is explained with clarity so beginners can follow the steps, but the method itself is true pastry-chef technique.
A high-end confectionery formula
A professional dry-caramel method (burnt-sugar base)
A luxury signature caramel with a darker amber profile
A recipe requiring accuracy, heat control, and attention
A no-fluff, professional recipe file designed for serious home bakers and cottage bakers
A confection that behaves differently from wet-caramel home recipes
A recipe that teaches real caramel science, not just steps
This caramel has depth, warmth, aroma, and the type of complexity you get from chocolatier-level products—not the pale, sweet, one-note caramels found online.
This part is essential for filtering out the wrong buyers.
This is not a “dump-everything-in-and-stir” caramel.
This is not a beginner-level sugar recipe without risk.
This is not an online-style, pale caramel. It is intentionally deep amber.
This is not a wet caramel made with only corn syrup and sugar.
This is not a microwave caramel or shortcut method.
This is not ideal for buyers who avoid digital thermometers.
This is not for people who do not want to learn proper caramelization.
This is not a fudge-style caramel or dulce-style caramel.
If someone wants a recipe that requires minimal technique or low precision, this file is not for them.
This file IS for buyers who appreciate detail, clarity, and professional results—and want a caramel that truly tastes like it came from a pastry kitchen.
Holiday confection boxes
Intermediate home bakers ready to learn real caramel technique
Anyone who wants a signature caramel with a luxury flavor arc
Bakers who understand the importance of temperature control
Those looking for dark amber, deeply complex burnt-sugar caramels
Buyers who want a recipe that teaches why each ingredient exists
People who want a recipe that stands out, rather than blends in with online content
I strongly recommend including this section verbatim to prevent issues:
This recipe may not be right for individuals who:
Want a simple, beginner-level caramel with no technique involved
Do not own a digital thermometer
Have no interest in reading a detailed method
Prefer “quick and easy” dump-style recipes
Are uncomfortable with dry-caramelization
Want a pale or blonde caramel rather than a deep amber one
Have never worked with sugar syrups and do not want to follow temperature cues
This recipe is extremely clear and beginner-friendly in its explanations, but the method is still professional and requires accuracy.
Intermediate.
All steps are explained with visual cues and temperature guidance, but caramel requires attention and precision.
The depth of the burnt-sugar base, the cream-forward ratio, and the dual invert-sugar system create a confection that genuinely tastes like a pastry-chef product. If you are looking for a signature caramel to anchor your holiday boxes or elevate your bakery offerings, this is it.
This is a proprietary, stand-alone Market recipe.
It is not included in the Bakeshop Collection membership.
Burnt Sugar No. 9 is a pastry-chef confection: a deeply amber, burnt-sugar caramel made using professional dry-caramelization, a dual-invert-sugar system, a cream-forward dairy ratio, and two intentionally crafted texture stages. This is not a basic home-blog caramel. This is a boutique confection made to look, taste, and feel like something produced in a professional kitchen.
This listing includes the full file with:
The complete Burnt Sugar No. 9 formula
A step-by-step professional method with temperature cues at every stage
Precise sugar-stage cooking instructions for both soft and firm versions
A full Formula Breakdown Chapter explaining every ingredient and why it exists
Substitution notes (what can be changed, what cannot be touched)
Troubleshooting guidance for issues like crystallization, separation, and under-setting
Notes on European vs American butter and different cream fat percentages
Cutting, cooling, wrapping, and professional presentation techniques
Soft-caramel vs firm-caramel texture guidance and the temperature required for both
Storage, shelf life, gifting notes, and best practices for holiday production
Every element is explained with clarity so beginners can follow the steps, but the method itself is true pastry-chef technique.
A high-end confectionery formula
A professional dry-caramel method (burnt-sugar base)
A luxury signature caramel with a darker amber profile
A recipe requiring accuracy, heat control, and attention
A no-fluff, professional recipe file designed for serious home bakers and cottage bakers
A confection that behaves differently from wet-caramel home recipes
A recipe that teaches real caramel science, not just steps
This caramel has depth, warmth, aroma, and the type of complexity you get from chocolatier-level products—not the pale, sweet, one-note caramels found online.
This part is essential for filtering out the wrong buyers.
This is not a “dump-everything-in-and-stir” caramel.
This is not a beginner-level sugar recipe without risk.
This is not an online-style, pale caramel. It is intentionally deep amber.
This is not a wet caramel made with only corn syrup and sugar.
This is not a microwave caramel or shortcut method.
This is not ideal for buyers who avoid digital thermometers.
This is not for people who do not want to learn proper caramelization.
This is not a fudge-style caramel or dulce-style caramel.
If someone wants a recipe that requires minimal technique or low precision, this file is not for them.
This file IS for buyers who appreciate detail, clarity, and professional results—and want a caramel that truly tastes like it came from a pastry kitchen.
Holiday confection boxes
Intermediate home bakers ready to learn real caramel technique
Anyone who wants a signature caramel with a luxury flavor arc
Bakers who understand the importance of temperature control
Those looking for dark amber, deeply complex burnt-sugar caramels
Buyers who want a recipe that teaches why each ingredient exists
People who want a recipe that stands out, rather than blends in with online content
I strongly recommend including this section verbatim to prevent issues:
This recipe may not be right for individuals who:
Want a simple, beginner-level caramel with no technique involved
Do not own a digital thermometer
Have no interest in reading a detailed method
Prefer “quick and easy” dump-style recipes
Are uncomfortable with dry-caramelization
Want a pale or blonde caramel rather than a deep amber one
Have never worked with sugar syrups and do not want to follow temperature cues
This recipe is extremely clear and beginner-friendly in its explanations, but the method is still professional and requires accuracy.
Intermediate.
All steps are explained with visual cues and temperature guidance, but caramel requires attention and precision.
The depth of the burnt-sugar base, the cream-forward ratio, and the dual invert-sugar system create a confection that genuinely tastes like a pastry-chef product. If you are looking for a signature caramel to anchor your holiday boxes or elevate your bakery offerings, this is it.
