Questions about sugar or substitutions for it for culinary purposes.

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11
votes
3answers
13k views

Why is there cornstarch in powdered sugar?

I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out. So what is the role of cornstarch? ...
-2
votes
2answers
64 views

How much brown sugar do I add to one third a cup to make half a cup of brown sugar

How much brown sugar do I add to one third cup to make half cup brown sugar?
7
votes
2answers
868 views

What is the difference between granulated cane sugar and granulated sugar?

I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensive. So, what is the difference between ...
3
votes
1answer
75 views

Caramel with sugar granules

I made caramel with condensed milk one month ago. Now I want to use it again, but it has sugar granules on it. So what should I do to make it smooth again?
-2
votes
0answers
55 views

flexibility of a doughBun (brioche)

i'm working on an excel file wich could calculate a " brioche dough" . is that somebody could tell me how to get the most flexibility and softness with less fat and sugar ? Juggling several fat : ...
9
votes
4answers
28k views

What is liquid glucose?

Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the list of ingredients (for 12 cupcakes). I ...
0
votes
2answers
86 views

What type of sugar can preserve bread the longest?

I believe that honey preserves bread the longest. Are there any other sugars or sugar-like solutions that can preserve bread from mold longer?
4
votes
2answers
5k views

Does the type of sugar make a difference when making chocolate?

I was checking some sites on how to make chocolate myself. I should start with mixing cocoa butter, cocoa powder and sugar (and milk powder if I would make milk chocolate). Most sites mention "sugar". ...
2
votes
1answer
836 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? ...
1
vote
1answer
47 views

Can I replace sugar with cane syrup in sourdough recipe

I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started. I thought about replacing it with cane ...
0
votes
1answer
34 views

How long can you store sugar syrup? [duplicate]

Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book, they can be stored a few weeks in the fridge. Skip ahead ...
25
votes
12answers
117k views

How to quickly soften brown sugar

I had some brown sugar that didn't get properly sealed and so now it's solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an apple with ...
1
vote
2answers
107 views

What is “Buttered Sugar”?

What is "Buttered Sugar"? Is it something specific? I got the term from this image floating around the net. I'm trying to understand what specifically the different sugars are.
0
votes
5answers
7k views

How to go about reducing sugar in a butter cake recipe?

Recently I made some cupcakes that turned out mostly great. However, even other people than me – I have an aversion towards overly "sugary" desserts – said they were fairly sweet, and for me it seemed ...
3
votes
4answers
3k views

What is the fastest appliance/utensil to cream butter and sugar with?

I have: but even with the whisk on the stand mixer, it seems to take for ages compared to when I was a kid and used a: I'm using room temp butter and mix it for 10-20 seconds before starting ...
0
votes
1answer
53 views

Sweetening cranberry juice impossible?

I have used sugar to sweeten things and it usually works. Lemons - Yes Limes - Yes Blueberries - Yes(they get tart when they are overripe and most overripe blueberries are used for blueberry juice) ...
7
votes
1answer
687 views

Is it possible to make caramel that does not taste sweet?

Since sugar turns into caramel when heated, caramel is not sugar. I suppose then, that caramel still tastes sweet because of the uncaramelized sugar mixed in the caramel. Is it practically and/or ...
2
votes
2answers
80 views

Are there any naturally sweet legumes?

I'm just wondering if any legumes are sweet. Preferably, I'd like a sweet bean, but whatever works.
3
votes
1answer
66 views

Why did my almonds burn instead of caramelizing?

I tried to make caramelized almonds yesterday with the following recipe: heat 300 grams of sugar with 80 grams water. When mixture reaches 125 degrees Celsius, add the almonds. The almonds would ...
3
votes
2answers
96 views

Turn melted sugar back into granular?

Is it possible to turn common table sugar that has been dissolved in water back into its original granular form?
5
votes
2answers
77 views

How to successfully make candied ginger?

I tried to make candied ginger from fresh roots, but the result didn't turn out like I was expecting. The recipe I followed had me simmer the slices of ginger in a saucepan with 1 1/2 cups of brown ...
2
votes
1answer
50 views

How to stop sugar syrup from crystallizing?

How much cream of tartar do you use to keep sugar syrup from crystallizing?
3
votes
2answers
208 views

How can I safely store or dry wet sugar?

I recently transferred a batch of home-made vanilla extract to a smaller bottle. I shook out the vanilla beans left in the original bottle into a container with white granulated sugar as there was a ...
1
vote
0answers
35 views

Sweet and Sour?

In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "flavor". Much more recently, I had a ...
1
vote
2answers
4k views

Why does adding sugar to sour things cause them not to be sour?

This is one of those things which I've always thought to be obvious and never really noticed as strange. "Obviously", if you add sugar to something sour, it makes something sweet. Take for instance ...
6
votes
2answers
10k 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 ...
3
votes
1answer
83 views

Water + Sugar Solution Preserves Bread?

I've heard that by coating bread with a solution of water and sugar can preserve it from mold. Is this true? If not, then my Science Fair Project will be a bust.
2
votes
2answers
7k 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 ...
5
votes
1answer
114 views

Is the mixing order important when substituting white sugar + molasses for brown sugar?

I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown ...
13
votes
3answers
2k views

Light vs Dark Brown Sugar

Is there a practical difference between light and dark brown sugar? I ask because I've seen many recipes specify one or the other. Do they really behave differently in some way?
6
votes
1answer
2k views

Difference between brown sugar and white sugar?

While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? ...
11
votes
7answers
11k views

The difference between beet sugar and cane sugar

My initial guess was that refined sugar has to be the same no matter its provenance, but now I wonder if cane sugar has a different ratio of sucrose/glucose/fructose than beet sugar. Is there any ...
3
votes
1answer
104 views

Does adding sugar to tomato type sauces affect acidity?

Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main question: Does this little bit of sugar ...
2
votes
0answers
37 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
1
vote
3answers
90 views

Why add sugar at the end when making strawberry preserve?

What happens when sugar is added to cooked fruit near the end of cooking process? Why sugar is added to cooked fruit near the end of the cooking process?
3
votes
2answers
832 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.
1
vote
0answers
68 views

How do you dry wet brown sugar clumps?

I have seen many people having problem with dry clumps of brown sugar, while I am having a problem of wet clumps of brown sugar. The sugar is in very moist clumps. Is there a way to dry it out to make ...
7
votes
3answers
249 views

Gloves for newbies pulling sugar?

I have an upcoming project which is going to involve pulled sugar. Everything I've read on the project suggests that I'm going to end up blisters or at the very least first degree burns (similar to ...
2
votes
4answers
274 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 ...
3
votes
1answer
414 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 ...
19
votes
1answer
2k views

Why is carrot juice so sweet?

Certain brands of carrot juice taste sweeter than any raw carrot I've ever eaten, yet are made only with carrots, with no added sweeteners. Are carrots sold in supermarkets just not ripe enough?
0
votes
2answers
33 views

Can cooking or processing generate more natural sugars?

This question excludes all added or synthetic sugars (which I abbreviate to AS), and refers only to only natural sugars intrinsic and inherent in food (which I abbreviate to NS). I wish to clarify ...
5
votes
5answers
136 views

How can I use molasses without making a mess?

I love using molasses in many different recipes, but I have found it difficult to avoid making a mess when using it. Both spooning molasses from the jar and trying to pour it out wind up leaving ...
4
votes
3answers
5k views

How to Replace Icing Sugar in a No-Bake Cheesecake

Are there any good substitutes for sugar in Cheesecakes? I am not interested in synthetic sugar like Aspartame. I want to use natural sugar substitute like honey. But if mix honey into the cheese ...
12
votes
6answers
3k views

How can I extract palm sugar from a container?

I have a plastic tub with a screwtop lid, full of palm sugar. It's a 500g tub, about 10cm high and about 10cm diameter. Usually I buy the individual cubes of palm sugar and this time I thought I'd ...
2
votes
1answer
772 views

Is powdered sugar a dietary alternative to granulated sugar?

How does powdered sugar stack up to regular sugar and artificial sweeteners in terms of sugar/carbohydrate content?
1
vote
1answer
62 views

Molasses cookies - Do I need to start over?

I am making molasses cookies. I accidentally put a cup of sugar in the dry ingredients, when I was only supposed to have a cup of sugar creamed with shortening. Should I throw out my dry ingredients ...
0
votes
2answers
3k views

Nut brittle -what went wrong?

I'm preparing to make pumpkin seed brittle, and I notice the recipe is very similar to the peanut brittle recipe I used before. Unfortunately, it turned out awful! The sugar never quite turned "light ...
2
votes
1answer
56 views

Egg substitute for cookie-flavor syrup

My goal is to transfer the taste of chocolate chip cookies to milk, as a milk drink. I normally bake cookies with eggs of course. But the taste I want to achieve is exactly the unbaked mix of brown ...
32
votes
3answers
12k views

What is the purpose of creaming butter with sugar in cookie recipes?

I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortunately, the sugar was added last and I was ...