Questions tagged [sugar]

Questions about sugar or substitutions for it for culinary purposes.

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3
votes
2answers
131 views

How to reduce sugar in chocolate chip cookies without losing the texture [duplicate]

I have my chocolate chip cookie recipe which uses a 1 to 1 sugar to flour ratio. The texture is chewy because I under-cook them on purpose. When cooked golden brown they are snappy like the ...
3
votes
5answers
293 views

Why is rock sugar used in Chinese cooking?

Why do some Chinese dishes, namely braises and soups often call for rock sugar instead of regular sugar. Does rock sugar have any properties that would make it behave differently than regular ...
2
votes
1answer
152 views

Is there a frosting that's sweet like American Buttercream but textured like Italian Meringue Buttercream?

I know a lot of people find storebought frosting like Betty Crocker's to be vile anathema... but I love its taste. For me, the sweeter the better! Which is why I was disappointed when I made a batch ...
3
votes
0answers
106 views

Making Thai Khanom Tang Teak (ขนม ถัง แตก)

I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก); It is a pancake like course made from a batter with the following pattern: About one cup of White Rice flour About 2 cups of ...
22
votes
4answers
9k views

Can something have more sugar per 100g than the percentage of sugar that's in it?

If this is the wrong place to ask this, please direct me to the correct place. I am a big fan of cereal, and I like to eat a fair amount, but don't like to have too much sugar. I recently started ...
0
votes
0answers
77 views

Why is my Nougat Grainy/Sugary and not setting?

I made my Nougat (first time ever) 2 days ago. It's not setting and tastes grainy/sugary - plus now I can't get it out the glass dish which I sprayed. Here is the recipe I used: 500ml sugar 200ml ...
0
votes
2answers
101 views

How to neutralize candied glacé strawberry and kiwi

I have 200 gm of candied glacé strawberry and 200 gm of candied glacé kiwi. I cannot eat it, as it has too much sugar for me. Is there a way to neutralize the candied strawberry and kiwi?
4
votes
1answer
189 views

What is “White Moist Sugar”?

Looking online at a copy of Mrs Beetons Book of Household management and I came across a recipe that called for "White Moist Sugar". https://en.wikisource.org/wiki/Page:Mrs_Beeton%...
4
votes
3answers
192 views

Removing sugar from baking recipes

I just baked a batch of chocolate chip cookies (https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies). I felt like they were just a tad bit on the sweet side, so wanted to know if there ...
4
votes
2answers
273 views

The role of fat (butter, oil) in caramel-required recipes?

Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instead of making caramel with water or just ...
1
vote
0answers
57 views

Peach sorbet is not setting at all and the mix is having a jelly texture when popped into the freezer

I am doing a peach sorbet following pierre herme recipe which literally said: 580g of peach puree 74g sugar 104g water 37g of glucose (I've used high quality honey instead) 4g of sorbet stabilizer ...
30
votes
7answers
13k views

How can I tell the difference between unmarked sugar and stevia?

My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to have reduced carbohydrates and sugars, ...
2
votes
2answers
99 views

Lemonade problem

I follow the basic lemonade recipe; making sugar syrup and adding it to lemon juice. The result is perfect but when I leave it overnight in a bottle it seems like the juice (or a white substance) ...
2
votes
2answers
91 views

Is possible to create a transparent caramelization?

When you heat the sugar his color turns to yellow. I'm doing something that heats the sugar(~110ºC), but I don't want it to become yellow.
-3
votes
1answer
163 views

Can the shelf life of sugar syrup be extended

I prepare natural flavoured sugar syrups, I add glucose (10% of sugar quantity) to covert this sugar into invert sugar so that the syrup doesn’t crystallise. However the shelf life is too short, 2-4 ...
1
vote
1answer
580 views

Can I use caster sugar instead of cane sugar?

I am making a ginger beer and I do not know if I should use caster sugar as a subsitiute for my cane sugar, as I do not have any. Is this OK?
1
vote
2answers
254 views

What is the Key Difference Between Nougat and Meringue?

Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?
0
votes
1answer
88 views

What is the minimum amount of sugar needed for getting the desired texture in this banana marmalade?

I've been trying to make banana marmalade(1) with the least amount of sugar possible. I've tried the following basic recipe - with variations in the amount of sugar, I've tried the following three ...
1
vote
0answers
88 views

Shelf life of a Chocolate Product (incl. butter) - “Chocolate Salami”

I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be shelf stable? I know the stability of ...
3
votes
1answer
262 views

Alternative Binding Ingredient for Sugar in Flapjacks? (British style)

First, I'm talking about oat bars not pancakes. The basic recipe for these flapjacks is that you get some oats with a little flour and chopped nuts. Then you melt together butter, sugar and golden ...
1
vote
1answer
77 views

Granulated, hardened homemade caramel sauce

Can hard granulated caramel sauce (supposed to be sauce) be remelted and used? don't know why it hardened.
0
votes
1answer
2k views

Convert weight of Confectioners sugar to caster sugar

If a recipe asks for 50g of confectioners sugar, what is the weight required in caster sugar. I am making a no bake cheesecake
1
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0answers
598 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 ...
4
votes
3answers
189 views

Can I make potatoes sweet by cooking them?

I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple carbohydrates (sugars). Potatoes contain ...
1
vote
2answers
348 views

Does Sugar Cook Eggs?

There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water. I was watching The Try Guys ...
1
vote
2answers
736 views

How to stabilize soft nougat?

Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flower into nougat, or make it ...
2
votes
1answer
68 views

How does marinating with sugar improve cherry tomatoes jam?

I am trying to make a cherry tomatoes jam. All recipes ask to let the tomatoes marinate with sugar for a night, and I can't decide if it's just tradition or if it may have an actual positive ...
1
vote
0answers
76 views

Glucose in sweet bread?

I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread. Can glucose be used in a brioche type bread? Perhaps as part of ...
0
votes
2answers
162 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?
-2
votes
1answer
165 views

How can I manage sugar in tea?

I don't know how much sugar I use in tea for a gathering. Because some are like more sugar and some less. So how can I manage sugar in tea?
4
votes
1answer
142 views

Can I make caramel sauce with crystalline fructose?

I'd like to make a caramel sauce with crystalline fructose as my mom's diabetic and can't have sugar. I know (in theory) that fructose caramelizes at a lower temp than regular sugar, but I'm not ...
3
votes
0answers
161 views

What’s the minimum sugar to egg white ratio in Swiss buttercream?

A Swiss meringue buttercream is a buttercream based on a sugar and egg white mix that is first heated and then whipped. The average recipes I could find use roughly one part egg white to two parts of ...
5
votes
1answer
202 views

Chemistry of maple butter

I've recently tried to make maple butter with the following recipe: Heat maple syrup to about 110 - 115°C Cool to about 20°C (by putting the pot in an ice/water bath) Stir manually for 20-30mins I ...
2
votes
1answer
412 views

I love palm sugar, when can I bake with it

I am a huge fan of Palm sugar and have taken to substituting a bit of it into some of my baking recipes. However I have been hesitant to involve it too much in certain steps of the baking process like ...
0
votes
1answer
115 views

Can I replace sugar with honey in baking? [duplicate]

Can I substitute honey for sugar in baked goods.If yes then how much honey would be equal to one cup of sugar?
4
votes
1answer
134 views

Proper way to calculate the amount of sugar in a drink

I have recently read an article (in Spanish) about a sugary drink (water-based) with stated the following facts: Ingredients of the drink: natural mineral water, organic cane sugar, lemon juice made ...
4
votes
1answer
125 views

Why does adding sugar/salt causes water to release?

This is purely practical observation. If I add pinch of sugar or salt, somehow automagically water appears in the pot. For example I had a week old cauliflower somewhat wilted/dried in fridge cooing ...
1
vote
1answer
95 views

Caramel fudge pieces into sauce?

I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
1
vote
1answer
2k 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 ...
0
votes
1answer
100 views

Replace icing sugar

Can I replace icing sugar with corn syrup when I make the sponge cake? I don't have icing sugar and blender t blend sugar. So can I use what to replace icing sugar?
1
vote
1answer
3k views

Substitute for Palm Sugar

What is typically the best substitute for palm sugar? I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff. Honey, granulated sugar, maple syrup are ...
1
vote
1answer
1k views

Why do French macarons need two types of sugar?

In most instructions for French macarons, you mix dry ingredients in one bowl and wet ingredients in another. Then you fold them together. Dry Almond flour Powdered sugar Wet Egg whites ...
19
votes
1answer
4k views

Super-saturated sugar solution gone wrong

An interesting recipe here provides this as a recipe for making a geode-looking sugar crystal. The finished product looks really great and is basically this: 3 cups sugar 1 cup water food coloring ...
3
votes
1answer
184 views

When can I entirely replace sugar with artificial sweeteners?

Suppose I have a recipe calling for more sugar than I'd prefer to eat, for whatever reason, and I'd like to just use an artificial sweetener? When can I just replace the sugar with an appropriate ...
7
votes
1answer
154 views

Is Ciao Bella's “Rosemary and Olive Oil Gelato” savory?

I am about to make ice cream (for dessert) from The Ciao Bella book for Gelato and Sorbetto and was thinking about trying the Rosemary and Olive Oil Gelato. It says something about being savory, but ...
1
vote
1answer
21k views

Can I use icing sugar instead of caster sugar? Are they the same thing?

So there is a cupcake recipe I wanna make and it's my first time making it also one of my first time making any dessert like this. I got some icing sugar but the recipe asked for caster sugar. Are ...
1
vote
0answers
75 views

Make Super Fine Sugar

I am looking into creating some super fine sugar (finer than confectioners sugar) for icing. This is more for experimentation than anything, I am more interested to see how this impacts the ...
3
votes
0answers
382 views

Possible to get Sugar Syrup and Coconut Oil to solidify together (Emulsifier needed?)

I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked with water until smooth) with coconut oil. ...
0
votes
1answer
3k views

What is the difference between rock sugar and raw sugar?

What's the difference between rock sugar & raw sugar? I'm looking for the general difference as well as calories, usage, and taste.
3
votes
2answers
241 views

How to address this burnt sugar conundrum

Some Caribbean recipes, such as this Jamaican oxtail stew, ask for browning sauce, which is essentially burnt sugar: Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar ...