Questions tagged [brown-sugar]
The brown-sugar tag has no usage guidance.
42
questions
1
vote
1
answer
131
views
Is there any way to still be able to use brown sugar/butter mixture that has become hard? Probably from overcooking it
I was trying to melt my butter and brown sugar to a caramel sauce, sort of, and it was incorporating so I kept stirring and it has now become rock hard, is there any way to still be able to do so this ...
CommunityBot
- 1
13
votes
4
answers
18k
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?
- 133
3
votes
1
answer
142
views
Watery brown suger syrup fermented into what?
I made brown suger syrup with coconut suger a while back... it got too thick so I added water and the leftovers stayed in a plastic bottle. Over time I noticed the bottle had built up pressure, and ...
- 65.5k
11
votes
6
answers
113k
views
Properly melting butter and sugar together for butterscotch bar recipe
I've been trying to make butterscotch bars. I'm not a new baker, but I don't have much experience in melting brown sugar and butter together.
The recipe (included at bottom of post) I'm using says ...
- 1
0
votes
3
answers
173
views
How do you prepare liquids with a high sugar content into black rectangles?
Suppose that we begin with a fruit juice or other liquid having a large concentration of sugar. Examples are shown below:
pineapple juice.
pear juice.
freshly made juice of sugar cane
How would we ...
- 140k
8
votes
1
answer
760
views
What was “Old Fashioned Brown Sugar” in 1910?
The Franklin Golden Syrup Recipes cookbook (ca. 1910 according to Michigan State University’s Little Cookbooks collection) has a recipe for Fruit Cake and a recipe for Franklin Peanut Bars that call ...
- 65.5k
7
votes
3
answers
8k
views
Do I need hard or soft brown sugar for brownies?
I found a recipe for brownies I want to try. It calls for
1 1/2 cups packed light brown sugar
How can I recognize if they mean hard or soft brown sugar? And how much of a difference does it make ...
1
vote
1
answer
869
views
Why is my sugar in my recipe becoming gritty and dry after baking in the oven. This is something new for me
I've been making these dessert snacks for years. The last 2 times I've baked them, the sugar has come out gritty and the butter seems all absorbed. Very dry. My recipe calls for brown sugar, butter, ...
- 3,571
2
votes
1
answer
945
views
Blackstrap molasses vs regular molasses
I'm aware of how molasses and refined sugar are made from sugar cane and how brown sugar is white sugar with molasses added back to it.
But -- how "different" are the three grades of ...
- 225
1
vote
1
answer
388
views
What type of baker percentage should one use for brown sugar when compared to white sugar?
I was told not to substitute by Brown sugar by weight since it weighs more.
How would I go about substitute then? I saw a few questions addressing this issue, but it does not say the Baker's ...
- 65.5k
1
vote
1
answer
2k
views
Would it be a good idea to mix brown sugar with white sugar in bread?
I was curious, but would the brown sugar feed the yeast and if I mix both of them would it be a good idea? So I can get the benefits of both sugars. If I were to mix what effect would I get?
- 47.6k
1
vote
3
answers
6k
views
How do you cook margarine with brown sugar without separating?
I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the margarine separates, and the brown sugar ...
- 31
26
votes
15
answers
155k
views
How to quickly soften hard, dried out brown sugar
I had some brown sugar that didn't get properly sealed and so now it's too dry and solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an ...
- 449
8
votes
1
answer
18k
views
What are the main differences between sugarcane jaggery, rapadura, and panela?
Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also palm sap.
Is there a difference between ...
1
vote
0
answers
57
views
Does brown sugar draw moisture from cimmamon buns which makes them dry out fast?
Since everyone knows that brown sugar hardens fast and it draws moisture from anything moist (bread for example), does the brown sugar in the cinnamon rolls filling make them dry out faster? Since i ...
- 11
4
votes
1
answer
3k
views
Is this dark muscovado sugar safe to use?
I've got a batch of dark muscovado sugar that I rarely use, sitting in an airtight ziploc bag. Upon opening it today, I noticed that is gone very hard and some of the lumps are white inside. There's ...
- 8,363
1
vote
0
answers
1k
views
No Demerara sugar
I have just made an apple pie with a crumble topping for friends coming to lunch. The recipe specified Demerara sugar but I had run out so used dark soft brown instead. I think soft has more ...
- 60.4k
0
votes
2
answers
184
views
Which sugar is used in pastry more often, white or brown? [closed]
Which sugar is used in pastry more often, white or brown? Which sugar provides more taste/flavor?
- 60.4k
0
votes
2
answers
925
views
How Should I Store Brown Sugar? [duplicate]
How can I store brown sugar as it always gets hard before I can use it all. How do you store brown sugar? Does it need to be refrigerated? Also, How can you make hard brown sugar soft again?
- 266
1
vote
2
answers
7k
views
Forgot to add Sugar in cookie dough . Is there any way to add sugar? [duplicate]
While adding ingredients to mixture(for cookies), I forgot to put brown sugar..
Now that when i've baked cookies, what alternate can I add to retain their taste?
4
votes
1
answer
4k
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 ...
- 1
1
vote
1
answer
4k
views
When a recipe calls for brown sugar, could I use white sugar instead? [duplicate]
I don't really use brown sugar that often and I would like to know, if I am baking a recipe that calls for a cup of brown sugar, could I use white sugar instead? If not, why? Do they not "bake" the ...
- 45.2k
1
vote
0
answers
234
views
Refination processes for "whole" wheat and sugar in Italy
I heard several times that so called "whole" products (flour and cane sugar) are actually often (not always) built from refined ones "adding back" refined versions of what was taken out in the first ...
- 140k
0
votes
1
answer
127
views
canning a mustard vinegar sauce
I canned a mustard vinegar sauce that contains granulated sugar and brown sugar plus ketchup. I washed the jars in my dishwasher and cleaned the lids in water and vinegar. Do I need to do anything ...
- 19.1k
26
votes
8
answers
44k
views
How to store brown sugar without it becoming hard?
I put a clothes pin on my opened bags of brown sugar and keep them in a dark pantry at room temperature. Since I don't use it very often, it becomes hardened. My work-around is to use a grater to ...
5
votes
1
answer
522
views
Brown sugar + Bread =?
So I always put bread in my brown sugar just because that what my mom always did, but I never understood why? I think it's supposed to make the brown sugar not clump. How does it work?
- 2,780
1
vote
1
answer
4k
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 ...
CommunityBot
- 1
7
votes
1
answer
11k
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? ...
CommunityBot
- 1
6
votes
2
answers
117k
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 ...
CommunityBot
- 1
2
votes
2
answers
6k
views
Forgot Brown sugar in cookies
I forgot to add the brown sugar to a cookie mix. I have added all the ingredients including the flour. Can I still add the sugar to the mix?
CommunityBot
- 1
3
votes
2
answers
12k
views
substituting black treacle/molasses for brown sugar
I would like to replace some of the brown sugar in a dark fruit cake recipe with black treacle (similar to molasses I believe), as I like the rich taste and think it will add to the moistness of the ...
- 58.7k
0
votes
1
answer
1k
views
Making Herman the German starter using brown sugar
I have a recipe for Herman the German cake and starter that calls for white sugar. One of the comments said the person used brown sugar to feed Herman. It wasn't clear if she used brown sugar to ...
- 1,404
6
votes
1
answer
8k
views
I've heard that sugar, and especially brown sugar, loses its flavor over time. Is this true?
I've heard that you can revitalized lumpty or hard brown sugar, but also that doing so doesn't recover the actual flavor. Does baking with other brown sugar that is "revitalized" really impact cookie ...
- 13.4k
-2
votes
1
answer
545
views
How to stuff Brown Sugar croissants?
When looking at a recipe about Brown Sugar croissants I found a slight problem. These are supposed to be desserts. However I can't find a way to place the sugar in the roll without the croissant ...
- 58.4k
5
votes
2
answers
33k
views
Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?
I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left.
Can I substitute one of these for white granulated sugar? Which would be ...
- 7,940
1
vote
4
answers
7k
views
How does "Brownulated" light brown sugar compare with regular light brown sugar?
I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are there any other differences, e.g. in the ...
- 73.3k
3
votes
3
answers
2k
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 ...
CommunityBot
- 1
3
votes
0
answers
156
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 container ...
CommunityBot
- 1
0
votes
0
answers
178
views
Brick of Brown Sugar [duplicate]
Possible Duplicate:
How to store brown sugar without it becoming hard?
If I don't use brown sugar quickly it gets hard. I mean brick-hard. I've tried re-sealing bags, and putting it in crocks, ...
CommunityBot
- 1
4
votes
4
answers
2k
views
Combining hot melted sugar with cold liquid ingredients
So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the solids (dark brown sugar, butter, flour) ...
- 5,012
4
votes
1
answer
2k
views
Suggestions for caramel from dark brown (muscovado) sugar?
I'm thinking about making caramels for holiday treats, and as some of the flavors I'm considering are quite intense (and for variety's sake), I'm considering trying to use a much darker, richer sugar. ...
- 55.1k
17
votes
3
answers
14k
views
How can I substitute or make soft brown sugar?
I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it holds its shape well when you dig a ...
- 55.1k