Celery Wine

Gather your granulated white sugar and prepare a clean, dry baking sheet or flat surface lined with parchment paper. Ensure all equipment is completely dry, as moisture can interfere with the sugar crystallization process.

Place a heavy-bottomed saucepan over medium heat and add the granulated white sugar in an even layer. Allow it to begin melting undisturbed for the first 2 minutes.

Gently stir the sugar with a heat-resistant spatula as it continues to melt, moving from the outer edges inward to ensure even caramelization. Continue until all sugar has dissolved into a smooth amber liquid.

Monitor the caramel closely, cooking until it reaches a deep golden amber color and registers approximately 160°C (320°F) on a candy thermometer. Remove from heat immediately to prevent burning.

Carefully pour the hot caramel onto the prepared parchment-lined baking sheet in a thin, even layer using a spatula or by tilting the sheet gently. Work quickly as the caramel will begin to set rapidly.

Allow the caramel sheet to cool and harden completely at room temperature without disturbing it. The surface should become glossy and fully solid.

Once fully hardened, break the caramel sheet into small, irregular crisp-like pieces using your hands or the back of a spoon. These shards form the final dry snack.

Transfer the finished pieces to an airtight container lined with parchment to prevent sticking, and store at room temperature away from humidity until ready to serve.