Questions about sugar or substitutions for it for culinary purposes.

learn more… | top users | synonyms

3
votes
1answer
116 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 ...
2
votes
10answers
33k 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? ...
3
votes
1answer
38 views

Do Liquor Based Extracts Require Sugar?

I have made my own vanilla extract, without sweetener and I am interested in making others like hazelnut, almond, lemon, mint, etc. The recipes I have found call for vodka and sugar, honey, simple ...
5
votes
2answers
389 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, ...
5
votes
2answers
8k views

What is yellow rock sugar, for pho?

I love pho and will soon try making it myself using an authentic Vietnamese recipe. I'm clear on all of the other ingredients and techniques, but "yellow rock sugar" has me stumped. Is this what the ...
2
votes
3answers
135 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
2answers
164 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?
9
votes
4answers
22k 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 ...
1
vote
2answers
88 views

Should I actually add nutmeg to eggnog?

Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg come from?
9
votes
3answers
1k views

Dissolving sugar in a beverage

I have a hard time getting sugar to fully dissolve when I'm stirring a cocktail (for example, an old fashioned). I'm using granulated sugar (https://www.dominosugar.com/sugar/granulated-sugar) and I ...
1
vote
1answer
73 views

Marinade with or with out sugar?

I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices) I was about to put in some brown sugar as well; but I was wondering ...
1
vote
1answer
84 views

Shelf life of marmalade

I have 2 jars of orange marmalade with an expiration date of June 1998 and one jar of apricot preserves with an expiration date of November 2000 and they've never been opened so I'm just wondering if ...
23
votes
12answers
107k 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 ...
8
votes
9answers
10k views

Sugar in Indian curries?

I've seen that sugar is used to balance out other flavors in a dish. I was just wondering if I could add a little sugar to a spicy curry(chicken curry, for example). Would that take away the authentic ...
6
votes
2answers
2k views

How to replace icing sugar and glucose in a cake icing?

I love cooking especially sweets but I'm not a professional. This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was horrible (I used crystallized sugar ...
1
vote
1answer
44 views

Custard Pudding tasting like raw eggs

So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30mins. I used 2 eggs and 250ml of milk and ...
1
vote
1answer
69 views

White wine v cider vinegar

I am about to use a recently viewed tv recipe for Rhubarb ketchup. Official ingredients include white wine vinegar but does say any vinegar 'will do'. I have some cider vinegar, will this dramatically ...
5
votes
4answers
34k views

How do I make liquid glucose from powdered glucose

I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (even tried pharmacies). The closest I ...
3
votes
5answers
7k views

What can I do with batter that has lumpy sugar in it?

I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figured out how to solve this problem? I beat ...
2
votes
4answers
248 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 ...
9
votes
5answers
4k views

Home-make yogurt: add sugar / something else with the starter?

I've read some recipes in the internet and this question about how to make my own yogurt. Some recipes say to add a little sugar with the starter, so that "bacteria would have something to eat". So, ...
2
votes
3answers
158 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 ...
2
votes
2answers
369 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
votes
3answers
10k 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 ...
0
votes
1answer
86 views

Coconut sugar flavor

I bought a lot of coconut sugar (and have since given it to my MIL). I baked cupcakes with it and the entire batch of cupcakes fell (there was a crater-like indention in every cupcake). All of my ...
2
votes
1answer
63 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 ...
16
votes
4answers
5k views

Why is sugar a wet ingredient?

The last time I checked, most sugar is really dry (unless it's something like brown sugar). So why is it categorized as "wet"?
5
votes
3answers
210 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 ...
0
votes
2answers
256 views

Forgot to put brown and white sugar in cookie dough

I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
0
votes
3answers
4k 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 ...
2
votes
0answers
213 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 ...
5
votes
2answers
52k views

Brown sugar instead of white sugar

I want to replace a white (granulated) sugar in a recipe with brown sugar. Is this a one to one substitution? The original recipe calls for 2 cups white sugar. Can I replace with 2 cups brown ...
2
votes
1answer
126 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?
12
votes
6answers
24k views

Preventing white sugar from clumping in the canister

We store sugar in a ceramic canister, and we get some clumping. Restaurants in humid areas that will often add grains of a rice to a salt shaker to stop clumping. (The rice acts as a desiccant and ...
2
votes
1answer
65 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
votes
1answer
182 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 ...
1
vote
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 ...
9
votes
2answers
307 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 ...
10
votes
5answers
8k views

hard crack candy coming out too sticky

I've made a few batches of hard crack candy, but so far every batch i've made has come out stickier than I'd like. by too sticky, i mean that the candies will stick to the parchment paper i store them ...
28
votes
4answers
68k views

Does it matter what kind of sugar is used in baking?

The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does it really make a difference?
2
votes
4answers
16k 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 ...
4
votes
2answers
2k 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 ...
2
votes
1answer
254 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
votes
2answers
480 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 ...
0
votes
2answers
356 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 ...
5
votes
2answers
2k 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 ...
3
votes
1answer
174 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 ...
2
votes
1answer
126 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
votes
1answer
61 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.
0
votes
3answers
3k 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?