There was a post on Facebook suggesting an easy way to make powdered caramel from sugar was to bake sugar in the oven at a relatively low temperature for a long time. I hypothesised that it should therefore be possible to do it in the slow cooker.
I decided to try. I have a container of sugar that has been sitting in the cupboard over a year, as I rarely use sugar except in baking – and I haven’t been doing much of that. Turning it into caramel seemed like a good idea. I could maybe find a use for caramel.
Slow cooked caramel:
Two days on low. Result: Warm sugar.
Two days on high. Result: Warmer sugar.
One day on Reheat. Result. A black mess of burnt-tasting toffee. Very difficult to clean out of the pot. Damn.
Conclusion: Probably not the best way to make caramel.