Questions about sugar or substitutions for it for culinary purposes.

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20 views

Liquid glucose in marshmallows

What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects of using alternatives for marshmallows? I ...
2
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1answer
24 views

Making a better caramel for granola bar

I came up with a recipe of granola bars where I melt 10 tbsp of brown sugar 4 tbsp of honey 4 tbsp of soy oil 2 tbsp of water Vanilla extract and mix with 4 cups of rolled oats + 1 cup of rice ...
4
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1answer
41 views

How to tint powdered sugar (icing sugar)?

I'm looking for a way to tint powdered sugar without wetting it. I know that there are powdered food colors but I think that part of what activates the color is the fact that they get wet when you ...
2
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1answer
45 views

Can I flavor powdered sugar with vanilla beans or citrus zest?

I'm asking specifically for macarons (the fussiest cookie in the known universe), so I wouldn't be interested in trying if it would negatively affect the way the sugar behaves in a macaron recipe, ...
2
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1answer
105 views

Why is glucose not used in many cake recipes?

Glucose is used in some recipes to make a cake soft and fluffy (for example, this Strawberry Shortcake recipe video https://www.youtube.com/watch?v=Wc6F_dLJo8o). What is the reason glucose is not ...
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0answers
37 views

Tomato bisque soup too sweet [duplicate]

I was making this tomato bisque and the recipe called for 1 cup sugar so I thought I added 1 cup of sugar. But what I added was 1 cup of truvia, an artificial sweetener so my 1 cup of sugar is really ...
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2answers
63 views

Homemade liquid sugar from Stevia

I am using Stevia Hermesetas. Can I make liquid sugar from Stevia sugar for diabetic dessert - sweet soup with fruits and jelly? Any requirements during cooking?
9
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2answers
148 views

What are the advantages of vanilla sugar?

When/why would one use "vanilla sugar" instead of just plain sugar along with vanilla extract and/or beans/pods, particularly in recipes and baking? Is it just a matter of convenience? I understand ...
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2answers
462 views

How to make sugar glass without corn syrup or cream of tartar?

I'm trying to make a relief sculpture copy out of sugar glass. I don't live in the US, so the corn syrup is not easily available. I read in multiple recipes that cream of tartar can be substituted ...
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1answer
85 views

Why does some cookie recipes both put sugar and brown sugar? Also can we use sweetener like stevia instead of sugar in recipes?

Why does some cookie recipes both put sugar and brown sugar? What is sweeter regular sugar or brown sugar? Also can we use sweetener like stevia instead of sugar in recipes? Will it give a sweeter ...
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2answers
96 views

Sushi rice vinegar proportions

So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so i omit entirely). I would like to hear ...
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2answers
139 views

Why is my bread dough sticky?

I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste ...
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1answer
89 views

Using Jaggery as Substitute for Sugar

I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (basically experience with using sugar in ...
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1answer
63 views

How to prevent Meringue from turning chewy/gummy-like?

My attempts at Meringue-making are driving me a tiny but crazy... No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a ...
3
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1answer
36 views

making jam with brown (raw) caster sugar

Is it possible to use brown (raw) caster sugar when making jam? I have never tried it before, but like to use unrefined products where I can.
2
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1answer
79 views

Using Glucose instead of Fructose

My recipe calls for 100g of fructose, I don't have any. Can I use Glucose instead? If so would the amount be the same? If not what could I use instead of the fructose?
2
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1answer
75 views

How much quantity of jaggery can replace 1 table spoon of white sugar?

Assuming the jaggery is of finest quality and is ground. Also, the sugar can be powdered or in crystal form. I just want the same level of sweetness when I replace them with each other.
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0answers
42 views

What is the best sugar for sweet short crust pastry?

I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated sugar. So does this mean the bigger the ...
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2answers
257 views

How can I make these cookies less sweet without ruining the texture?

I've finally found a snickerdoodle recipe that results in cookies with that perfect "bite": a crispy outside -- not crunchy, but an almost-infinitesimal stiffness that resists your teeth just a little ...
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1answer
123 views

What kind of food components contain more energy? [closed]

So what should I build my dishes out from to have an energized, successful day? Rephrased: What do I choose for a dish? By energy I mean like carbohydrates which are in bread, potatoes, sugar and ...
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1answer
168 views

How much brown sugar should I substitute for white sugar? [duplicate]

I'm making a cranberry sauce from fresh cranberries and want to substitute brown sugar for the 1 cup of white sugar without making the sauce sweeter. What quantity of brown sugar do you suggest?
5
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1answer
237 views

Ingredients vs. Temperature Control in Chocolate Fudge

In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (both heating AND cooling) and, therefore, ...
2
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1answer
39 views

Rescuing peanut butter frosting

I was trying to get a smooth, frothy peanut butter frosting. I used a cup of creamy peanut butter, half a cup of butter, and 2 cups of powdered sugar. I liked the consistency of the mixture. But I ...
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1answer
108 views

What are powdered sugar cubes?

Is the sugar yielded from sugar cubes considered a kind of sugar? If so, what is it called? Confectionery sugar?
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1answer
129 views

Does dissolved sugar really help to extract fruit flavours?

A few times now I've come across online advice that, when steeping/infusing fruits in liquid to extract their flavours, it helps to add sugar to the solution. As an example this sloe gin Wikipedia ...
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1answer
68 views

Reasons to sweeten ground beef macaroni casserole

A friend gave me a beef and macaroni casserole. It had an odd sweet taste, so I asked about the ingredients and seasoning. Turns out it included a half-cup of dark corn syrup[1]. I am wondering where ...
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1answer
629 views

Sugar/salt frosted around the top of a cup/mug

Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance out the tartness and the sweetness as I ...
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3answers
801 views

How can I stop my buttercream being grainy?

I am making buttercream icing but the powdered sugar does not dissolve with the butter and shortening. The icing is grainy. How can I prevent this?
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1answer
114 views

What is the best way to turn the chunks of jaggery into fine powder?

I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?
2
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1answer
330 views

Not getting the creamy result beating butter and sugar

I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter. it's like bread crumbs right now, or ...
2
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1answer
216 views

Does sugar turn sour after prolonged cooking?

Growing up, my mother always told me that sugar should be added at the end of the cooking process for things like red bean soup or paste. These things are cooked for quite a long time, several hours ...
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1answer
179 views

Does sugar go bad?

The package of sugar cubes I use have an expiry date. Even 2 months after the expiry, I cant taste any difference. Does sugar actually go bad, and should I throw away sugar past its expiry? Also, if ...
2
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0answers
187 views

Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating

I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white ...
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7answers
8k views

How did people make bread before sugar was 'discovered'

Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other ...
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2answers
705 views

When a recipe asks for 1 cup of sugar, should I assume powdered or tiny crystals form?

When a recipe asks (without clearly specifying) for 1 cup of sugar, should I assume powdered or tiny crystals form?
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1answer
128 views

What is the effect of adding sugar to the water when poaching eggs?

I'm doing a food tech assignment and I need to know how adding sugar to the water effects the coagulation of protein when poaching eggs.
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2answers
151 views

Substituting honey for sugar in bread

I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce ...
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1answer
124 views

Raw sugar vs. refined sugar in making kombucha

Can one use raw sugar in making tea for kombucha? Most recipes recommend refined sugar, but I wonder if it is for any particular reason.
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1answer
2k views

How long does it take for sugar to get to the hard ball stage?

I tried to make nougat but just could not get to the hard ball stage.
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1answer
104 views

Is it okay to add extra sugar to a specific brioche recipe?

A recipe calls for the following ingredients: (a version of potato brioche): 250g potato 1/3 cup milk 1 tablespoon olive oil 3 and half cups flour 2 teaspoons instant yeast ...
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1answer
113 views

Can I save a Creme Brûlée with a soggy crust?

I wasn't thinking, and put the top layer of hardened sugar on my creme brûlée last night. Now it's a little bit soggy, and I'm trying to figure out how to save my dessert for a party today. By the ...
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1answer
225 views

Why do bread companies add sugar to bread? [duplicate]

I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add sugar to their breads?
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2answers
361 views

How can I make cookies without any sugar?

I'd like to try making some sugar-free cookies, which means no refined or "natural" sugar (honey, came syrup, etc.). I'll be trying to use stevia instead. The obvious problem is that sugar is very ...
1
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1answer
79 views

Ice Cream Sugar Substitutes - Applesauce?

Can I replace the sugar in ice cream with (very smooth) applesauce. I do not enjoy my desserts to be super sweet and I always have tons of homemade applesauce sitting in the fridge. How much would ...
2
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1answer
69 views

Necessary to change chemical leavener for sugar substitution in baking recipe?

If I substitute raw sugar for white sugar, do I need to add more baking soda/less powder to offset any additional acidity raw sugar may contain?
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1answer
720 views

Can I use granulated sugar instead of demerara sugar

I need demerera sugar for the outside layer of my shortbread cookies. I have none. Will regular granulated sugar work? Will it burn? Note: not actually my question, was posted as a now-deleted answer ...
5
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1answer
294 views

Determining sugar content of liqueurs

My girlfriend and I have been experimenting with making different flavors of chocolate truffles. One difficulty with this is that different flavorings have different amounts of sugar, meaning we need ...
5
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2answers
1k views

Is Dextrose the same as Atomized Glucose Powder?

I have been making some yummy sorbets and ice creams. Many recipes call for atomized glucose powder. However, 'atomized glucose powder' is not that readily available. 'Dextrose', however, is ...
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4answers
13k views

What ingredients make powdered sugar not gluten-free?

I am looking to start cooking more things gluten free for my girlfriend, and have heard that powdered sugar may or may not be considered gluten free. What do I need to look for in the ingredients to ...
3
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1answer
99 views

Substituting some sugar for stevia

I understand that sugar serves several different purposes in cooking so it's often not okay to replace with natural sweeteners like stevia. However, when significant amounts of sugar are required, is ...