Questions about sugar or substitutions for it for culinary purposes.

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1answer
142 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 ...
3
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1answer
106 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 ...
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1answer
101 views

substitues for confectioners sugar when making icing

I am making homemade cupcakes. For the icing my recipe says that I need confectioners sugar. I already know that I can make my own, but i don't want to right now. Can I substitute the confectioners ...
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2answers
1k views

Are there differences when working with light-colored palm sugar versus dark?

Depending where I get my palm sugar from, it's either light brown colored and quite hard (pictured left), or a very dark brown color and much softer (on the right). Are these different types of ...
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1answer
9k views

Can I make sweetened coconut from dried coconut?

In my pantry, I have a bag of dried & shredded coconut. I want to use it, but all recipes I come across ask for sweetened coconut. That coconut also looks a lot more moist than mine. Is there a ...
3
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1answer
103 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 ...
3
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1answer
43 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.
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2answers
3k views

Can salt make sour fruit seem sweeter?

I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something ...
3
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1answer
234 views

Why is there sugar in a seven-layer salad?

I just discovered the existence of the seven-layer salad. It looks nice to me, but when I was looking for recipes, one thing caught my eye: all recipes that I came across added 1 to 2 tablespoons of ...
3
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1answer
159 views

Can I make invert syrup in situ when making candy?

There are a couple recipes out there for invert syrup that basically say add some acid (citric acid or cream of tartar) at 0.1% w/w bring it up to 240 °F​/​116 °C then let cool. However, is ...
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3answers
2k views

Why is my toffee grainy in cracker-toffee “Crack”?

I have made this recipe to good results (creamy, chewy toffee), and more often, to disappointing results texturally (grainy toffee). It is : 1 cup butter 1 cup brown sugar Cook for 2-3 minutes ...
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1answer
1k views

How to turn sugar syrup into sugaring wax?

I would like to know how I can make sugar syrup of 1-2 tar consistency and when it cools, it is neither crystallized nor too thin syrup? What quantity of citric acid or liquid glucose should I use in ...
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0answers
142 views

How can I store muscovado for longer once opened? [duplicate]

Possible Duplicate: How to store brown sugar without it becoming hard? Muscovado always comes in packs much larger than needed for most recipes, and even though I keep it in as airtight ...
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9answers
29k views

What difference would using Rock Sugar make in tea?

I like my tea sweet, and generally add several cubes of white sugar. Teavana sells rock sugar, which it claims is somehow "better" while being vague on what that means. Is it sweeter? Less sweet? ...
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2answers
166 views

Chocolate used for decoration

I melted once a chocolate bar and decorated with it my eclairs, while it was hot and melting, after putting them in the refregirator, they cooled fine, but they were a little bit sugary although the ...
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3answers
1k views

Why did my Turkish Delight come out flavorless?

Yesterday I made Turkish Delight, and today I cut it into squares and tasted it. This was the recipe: 330 ml liquid (apple juice, from freshly cold-pressed apples, strong flavor) A small amount of ...
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3answers
859 views

how to fix pudding that got extra sweet?

i have made the chocolate pudding and accidentally added loads of sugar..now it is too sweet n too sticky..what can i do with it except throwing it out?
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2answers
2k views

Is raffinose broken down into its component sugars when cooked?

Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2) doesn't have a bitter aftertaste and ...
2
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2answers
158 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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2answers
325 views

What are the natural and artificial sugars?

I try to be careful to avoid hydrogenation and artificial sugars when I buy food products. Hydrogenation seems easy - if it mentions hydrogenation in the ingredients list, I avoid it. I feel more ...
2
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1answer
913 views

Meringue seems to fail at piping stage

I tried making meringues for the first time yesterday, using splenda instead of sugar. I didn't have any cream of tartar either. I definitely overbeat them, to the clumpy and a bit runny phase. I ...
2
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1answer
228 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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2answers
5k views

How to Make Nutella Icing without Powdered Sugar

I received so many good tips on how to make a sugarless no-bake cheesecake: How to Replace Icing Sugar in a No-Bake Cheesecake As a final touch I want to put Nutella frosting on top of the cake. A ...
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2answers
156 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
245 views

Texture issue in homemade powdered sugar

The other day I was making marshmallows and ran into a multitude of problems -- broken candy thermometers, overheated mixers, syrup spill, you name it. I thought I'd escaped the clutches of fate and ...
2
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1answer
1k views

What fruits have a low sugar content?

I like to make fruit salads for desert. However, a few people I know can't eat that much sugar, so I would like to create a fruit salad which has a low sugar content. Typically, as a base for the ...
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2answers
9k views

How to minimise sugar in meringue

My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...
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2answers
162 views

Do I need sugar for zabaglione?

I want to make zabaglione and think that the taste could benefit if I sweeten it with honey instead of sugar. But I am not sure whether the sugar crystals have a physical effect on the fluffing up. ...
2
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1answer
913 views

What are the tradeoffs replacing sucrose / table sugar with pure granulater dextrose / glucose?

All, I'm researching a substitute for fructose-bearing table sugar. Glucose is potentially interesting from a health standpoint. Glucose is only 70% as sweet as table sugar (sucrose) which is a mix ...
2
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1answer
99 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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4answers
14k 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 ...
2
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2answers
4k views

How to make a proper scone?

I love to eat scones, they are my guilty pleasure, but I can never cook them right, They just become Hockey Pucks, because they are too hard and the size of a puck. Is there any tips with making ...
2
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1answer
1k views

What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?

I tried several times to cook the glaze for a strawberry glaze pie and the sugar, water, and cornstarch would thicken but then the sugar would turn grainy. I have also tried to boil water, sugar, and ...
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1answer
161 views

How long is sugar (mixed with minor ingredients) good for?

Over a year ago I made flavored sugars and have recently remembered them. They are basically a sealed container (canning jar) with a cinnamon stick, lemon/orange zest, vanilla bean/pod, or a ...
2
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1answer
811 views

How to sweeten pickled ginger to be served with sushi?

I bought a jar of pickled ginger from the local asian food market to go along with the sushi I have been preparing at home. This texture of this ginger is harder, and the taste much bitter. This is ...
2
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2answers
2k views

Sugar forming tiny bubbles in microwaved coffee?

When I heat up coffee in the microwave and then pour in sugar, a layer of tiny dense bubbles forms at the top of the glass and stays there for the duration of the drinking, diminishing slightly over ...
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1answer
2k views

How do you control the caramelization of sugar?

How do you control sugar caramelization?
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1answer
47 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
118 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 ...
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 ...
2
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1answer
420 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
109 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 ...
2
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1answer
77 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 ...
2
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1answer
86 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
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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0answers
76 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
44 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 ...
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0answers
57 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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0answers
205 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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4answers
5k views

Is there any flavor difference in heated sugar (e.g. cotton candy)?

A friend writes: Why do people continue to think that cotton candy is a flavor? It's spun sugar with food coloring. It tastes like... sugar. Now I'm curious. Ignoring for a moment any possible ...