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Questions about sugar or substitutions for it for culinary purposes.

4
votes
1answer
53 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 ...
0
votes
0answers
42 views

What is added sugar, and why is it not healthy in food? [closed]

What is added sugar, and why is it not healthy in food? How much sugar does a person need in a day?
3
votes
0answers
35 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
94 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
39 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
77 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
116 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
104 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
73 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
202 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
68 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
243 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
208 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 ...
20
votes
1answer
3k 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
135 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
136 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 ...
0
votes
0answers
93 views

Do dried dates have a different glycemic index?

I wonder if dried dates have a different glycemic index. I read someone saying that dried dates have a different GI index and should be avoided. And the same person wrote that most dried dates are ...
1
vote
1answer
3k 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
68 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
137 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
975 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
148 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
votes
3answers
87 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 ...
1
vote
0answers
29 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
votes
2answers
216 views

What is the difference between toffee and caramel?

I always wondered and hope someone here can clear it up for me.
1
vote
0answers
109 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 ...
1
vote
0answers
37 views

Converting sugars with yeast

What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
3
votes
3answers
350 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, ...
1
vote
2answers
66 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
vote
1answer
121 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
votes
1answer
1k 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
422 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
378 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
97 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
votes
2answers
2k 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?
1
vote
1answer
268 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
208 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. ...
4
votes
2answers
2k views

I always burn my fudge. Why?

I'm trying to learn how to make fudge. Usually, I have no problems following recipes, but this one seems to be particularly difficult: 1 can of condensed milk (397 g) 115 grams of butter 450 grams of ...
1
vote
1answer
82 views

What do I search for when looking for unsweetened recipes?

This has frustrated me immensely. I want to find recipes for things like savory granola that contain neither added sugar nor any kind of sweetener like rice syrup. However, recipes on the internet ...
1
vote
0answers
181 views

Butterscotch Sauce consistency

I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in it, or simply clumps to the side of the ...
5
votes
3answers
289 views

How to preserve herbal syrup or herbs that will be used to make syrup?

I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.) The method I'll use is a cold, dry ...
1
vote
1answer
621 views

Oat starch to sugar conversion in oat milk

I noticed recently that some commercial oat milks do not have added sweetener but rather say that their sugar content comes from oat starch which was converted to sugar. Is there some reasonably ...
2
votes
0answers
61 views

Correct term for marinating+degorging/macerating at the same time?

Sometimes it makes sense to marinate fruit or vegetables with water-extracting ingredients (sugar,salt,alcohol...) and flavorings (spices or extracts) at the same time, and later use fruit and liquid ...
0
votes
1answer
37 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 ...
2
votes
2answers
7k views

Sugar/Citric Acid Coating giving Gummy Bears a Wet Look

So I'm able to make my gummy bear recipe just fine. Its just a simple mix of the following: 1/2 Cup water 1/4 Corn Syrup 1 6oz package of Jell-O Brand gelatin 2 packages of gelatin (Out of the four ...
1
vote
1answer
6k views

Can I use Granulated sugar instead of White sugar?

I'm making a dark chocolate cake, it calls for white sugar but I have an unopened bag of granulated suagr at home. Can I use that instead to save some money or will I have to buy white sugar?
1
vote
1answer
435 views

Impact of different sugar types (and substitutes) on ice cream

I am really interested in theoretical fundamentals of ice cream making. Everyone who is a little sophisticated whith homemade ice cream knows, that the are certain ingredients and ratios that have to ...
6
votes
1answer
144 views

Will terrible things happen if I replace part or all of the refined sugar in this recipe with malt extract?

Behold the recipe: https://www.howtocookthat.net/public_html/giant-mars-bar-recipe-milky-way-bar/ I'm planning to make a cake based on the Zero Candy Bar for father's day, because it's my dad's ...
3
votes
2answers
5k views

Forgot to add sugar to the dough how can we fix it?

I have a dough rising which I realized was made without sugar. I used pineapple juice so I assume there was some sugar in there but this was supposed to be a sweet bread. Can we do something during ...
6
votes
3answers
2k views

Non-sweet sugar replacement for French macaron

I've been working pretty hard on my macaron game lately and have wanted to make a savory biscuit/shell, however I can't think of what I may be able to replace powdered and granulated sugar with, or if ...