We made a medium amber caramel and poured it into a sheet pan to set as a large sheet of glass. When it was cool we pulverized the caramel into a fine granular sugar. We sprinkled the sugar on the doughnuts while they were still warm. The caramel sugar stuck to the doughnuts. Afterwards we used a blowtorch to melt the caramel again. It formed a fine crisp layer of caramel on the outside of the doughnut. A shiny layer of sweet caramel glass to sink your teeth into to get to the tender insides.
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