Caramel Paper


  • 500 g / 1 lb 1.64 oz sugar
  • 100 g / 3.53 oz water
  • 20 g / .71 oz lemon juice


  1. Cook all of the ingredients together over high heat until they reach 176°C / 350°F.
  2. Pour onto a nonstick rubber mat. Allow the mixture to cool to room temperature.
  3. Grind the mixture in a robot coupe until it turns into powder.
  4. Meanwhile, preheat an oven to 160°C / 325°F.
  5. Spread the ground caramel on a nonstick rubber mat in an even, single layer. Bake until it fuses into a solid sheet, about 3 minutes.
  6. Let the caramel cool on the nonstick rubber mat.
  7. Break into evenly sized pieces (about .25 cm / .5 in by 7.6 cm / 3 in).
  8. Reserve in an airtight container at room temperature in a cool, dry place. If kept in a dry environment, the caramel paper will last indefinitely.