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Questions tagged [sugar]

Questions about sugar or substitutions for it for culinary purposes.

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1answer
72 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?
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2answers
103 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
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1answer
54 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
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0answers
44 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
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1answer
171 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 ...
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1answer
68 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
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1answer
126 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
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0answers
94 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
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3answers
164 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 ...
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2answers
164 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 ...
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2answers
151 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
54 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
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1answer
63 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 ...
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2answers
159 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?
-3
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1answer
150 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
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1answer
85 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
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0answers
91 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
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1answer
121 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
121 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
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1answer
90 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
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1answer
122 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
110 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
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1answer
87 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
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1answer
918 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 ...
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1answer
77 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?
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1answer
2k 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
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1answer
520 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 ...
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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
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1answer
162 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
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1answer
143 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
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1answer
8k 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 ...
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0answers
74 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
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0answers
237 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
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1answer
2k 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
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2answers
170 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 ...
3
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3answers
111 views

Correlation between perceived sweetness and sugar content

A couple of months ago I started to take note that the perceived sweetness of foods isn't always correlated with its sugar content. One stark example was yogurt, where yogurts that tasted mostly plain ...
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0answers
34 views

What are some ways to make caramel thin? [duplicate]

I'm kind of starting off with the culinary world and one of the dishes i'll be making soon is French toast with caramelized strawberries. However i'd like to know how to make caramel thin, because i'...
6
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2answers
257 views

What is the difference between toffee and caramel?

I always wondered and hope someone here can clear it up for me.
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0answers
149 views

Italian Meringue Help - Sticking to Mixer

I am trying to make Italian Meringue and I using a candy thermometer and following a recipe very closely. However, whenever I pour my sugar into my egg whites the sugar instantly sticks to the side of ...
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0answers
39 views

Converting sugars with yeast

What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
3
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3answers
495 views

Is it possible to replace the sugar in Tapioca Meringue pudding with stevia?

I'd like to know if powdered stevia can be used to make the meringue in the pudding. I'm trying to get away from sugar, but not sure how to use stevia. I've seen a recipe for stevia in the pudding, ...
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2answers
67 views

Sugar and Salt Solutions

When making bread dough, can sugar and salt solutions be used or should the sugar and salt be added dry?
1
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1answer
130 views

Why is a Gruyère sweet when it contains 0 carbohydrates?

I have read on packaging that a Gruyère appears to be around 0 g, maybe 0.4 g carbohydrates per 100g. How come it tastes sweet?
2
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1answer
2k views

how much sugar is required to be added to fruit for jam making

when making jam are you able to reduce the amount of added sugar, or is the amount of sugar stated on the recipe necessary for the jam to have a reasonable shelf life.?
9
votes
2answers
665 views

Why add baking powder when creaming sugar and butter?

A friend recently provided me with a family recipe for cookies which instructed me to cream together sugar and butter - so far so good. However, the thing that took me back was that the recipe called ...
0
votes
1answer
589 views

what to mix with milk other than sugar to give good taste [closed]

I want to drink milk without adding any sugar [ for Diet ] is there any alternative for sugar to mix with milk which give good taste ? I dont want honey [ more calorie ] , stevia , cocoa butter [...
4
votes
1answer
167 views

What results can I expect from egg and sugar variations in spritz cookies?

Some Spritz cookie recipes call for powdered sugar vs granulated sugar, and some recipes use egg yolk only vs whole egg. Without trying every recipe, what differences might result from these ...
2
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3answers
3k views

British equivalent for Cane sugar

I have an American recipe that calls for Cane Sugar, is this the same as Demerara or is it Light or Dark brown sugar?
2
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2answers
310 views

Substituting sugar with a liquid stevia concentrate in a cake

I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very ...
4
votes
1answer
269 views

Is heating rate important with sugar syrups?

I make hot fudge syrup ; heat chocolate , sugar , butter, etc, to 240 F ,then put in half and half . I end up with a spoon-able viscosity at room temperature but warming to 100 F makes it pour-able. ...