Questions about sugar or substitutions for it for culinary purposes.

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28
votes
2answers
6k 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 ...
21
votes
10answers
90k 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 ...
14
votes
2answers
4k 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"?
11
votes
7answers
9k views

When baking what works well as a sugar substitute?

I'm curious about what I can use for a sugar substitute while baking. I'm not interested in artificial sweetners, really. For instance, I've found that apple juice works well in some muffins. Are ...
5
votes
1answer
907 views

What effects will xylitol have as a sugar substitute?

What effects does xylitol have when used in place of sugar? Will replacing sugar with xylitol lower the calories in my candy? Does it have a laxative effect if eaten in quantity? Will my fruit ...
3
votes
1answer
3k views

Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding

I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form. Out of quite a few tries for many minutes, the eggs will never get ...
2
votes
1answer
800 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 ...
10
votes
6answers
3k views

How do I control the temperature of burnt sugar?

I made a burnt sugar caramel sauce tonight that turned out beautiful. It is just what it sounds like; you make a normal caramel sauce but cook the sugar until it is past amber and getting almost ...
5
votes
2answers
40k 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 ...
25
votes
3answers
43k 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?
21
votes
6answers
3k views

How can I make this antique ginger wine recipe using ingredients available today?

I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsicum 9mls Essence of Lemon 5mls ...
15
votes
4answers
14k views

does white sugar have a shelf life?

i have had a sealed container of white sugar for about 5 years now, we have been using it slowly, but is it safe/healthy to continue using it because of its age? or should i replace it?
10
votes
2answers
535 views

Keeping a sugar solution in the fridge

Based on a the coffee questions I've seen, it seems that hot beverage questions are in scope, so here goes mine: We like keeping iced coffee in the fridge, particularly in the summer. It's easiest ...
7
votes
1answer
6k views

difference between glucose syrup and sugar syrup?

I am not talking about the chemical difference (sugar is chemically a molecule formed by two monosaccarides: glucose and fructose). I am wondering about the difference from the cooking point of view ...
4
votes
2answers
3k 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 ...
1
vote
1answer
7k 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 ...
15
votes
10answers
119k views

Is granulated sugar (American) the same as caster sugar (UK)?

I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter?
9
votes
3answers
18k 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 ...
8
votes
4answers
7k views

converting pure chocolate to “bittersweet” chocolate

A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetened cooking chocolate in the fridge. Can I ...
7
votes
3answers
436 views

Does jaggery need to be soaked?

One of our TV chefs has done a show on India, and one of the ingredients he has used in a few recipes is jaggery, a sugar made from palms. In the show, it appears to be soft, like soft brown sugar. ...
7
votes
2answers
2k views

Cooking fruit with or without sugar solution

Why does fruit retain its shape when heated in sugared water but break down when heated with just plain water?
4
votes
2answers
1k 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 ...
4
votes
1answer
250 views

Does butter reduce perceived sweetness?

In another question I ask about the ideal flour, sugar, butter ratio to use in crumble. It appears that the amount of sugar people add in their recipes depends more closely on how much butter is added ...
4
votes
1answer
86 views

Should I leave the peel in citrus sugar?

I made citrus sugar a couple of weeks ago and am planning on giving portions of it to friends. I figure they can use it baking, tea, margarita glass sugar, etc. My question is should I remove the ...
3
votes
2answers
2k 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
votes
1answer
8k 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
votes
5answers
2k views

Why does cold coffee taste sweeter with the same amount of sugar?

I have observed that the same amount of sugar tastes differently in hot and in cold coffee. If I drink hot coffee, I feel I can add more and more sugar, without it tasting too sweet. However, cold ...
3
votes
3answers
5k views

Does Splenda caramelize?

Hey y'all - do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some diet-friendly hard candies. ...
3
votes
0answers
141 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 ...
2
votes
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 ...
2
votes
1answer
2k views

How do you control the caramelization of sugar?

How do you control sugar caramelization?
1
vote
2answers
2k 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 ...
0
votes
1answer
312 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 ...