Questions about sugar or substitutions for it for culinary purposes.

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How do you make golden syrup?

I want to make some anzac biscuits which calls for golden syrup, but don't really want to buy a jar (what's the fun in that?). What are some good recipes? A google search shows a wide variety - from ...
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3answers
650 views

What is a close alternative to Graeffe brown sugar?

Maybe it's because I'm Belgian and grew up with the Graeffe brown sugar, but I've always found it superior to the hard/crystalline brown sugar you find in stores in the US. Is there a brand close to ...
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2answers
1k views

Royal icing - how important is accurate measuring?

Making royal icing today, for a rather overdue Christmas cake. I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg whites and 500g icing sugar. So today I ...
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1answer
290 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
126 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
102 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
2k 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
11k 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 ...
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1answer
196 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
77 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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1answer
252 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 ...
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3answers
214 views

Homemade liquid sweetener from Stevia

I am using Stevia Hermesetas. Can I make liquid sweetener from Stevia powder for diabetic dessert - sweet soup with fruits and jelly? Any requirements during cooking?
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1answer
175 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
3k 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 ...
3
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1answer
151 views

Make caramel using coconut sugar?

I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a type caramel using coconut sugar, that ...
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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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10answers
34k 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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4answers
316 views

Does sugar inhibit mold growth?

I was reading a post earlier regarding maple syrup being left out overnight. They were asking if their beloved Maple syrup was still safe to consume. In the comments I believe someone brought up ...
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2answers
169 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
1k 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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3answers
154 views

How to increase the perceived sweetness of homemade lemonade without sweeteners?

I have been making homemade lemonade for a few years in the summer and slowly, starting from an online recipe, I have been perfecting it (on a mainly trial and error basis) to reduce the amount of ...
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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 ...
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2answers
194 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
373 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 ...
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1answer
1k 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 ...
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3answers
286 views

vanilla sugar substitution

I have a recipe for an apple-strawberry crumble that calls for "1 vanilla sugar." I don't have any, so I'm looking for advice on how to substitute vanilla and sugar for the vanilla sugar - as well as ...
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2answers
572 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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1answer
289 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
257 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 ...
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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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4answers
11k 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
172 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
969 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 ...
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1answer
275 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
17k 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 ...
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2answers
5k 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 ...
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1answer
2k 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
165 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
890 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 ...
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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
72 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 ...
2
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1answer
67 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
219 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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1answer
47 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
816 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 ...
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1answer
329 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 ...