Questions about sugar or substitutions for it for culinary purposes.

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29 views

Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?

I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making the caramel filling from sugar, sugar ...
3
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0answers
413 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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44 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 ...
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37 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 ...
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0answers
81 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 ...