Questions tagged [sugar]
Questions about sugar or substitutions for it for culinary purposes.
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Why is my cream cheese frosting so soft?
I am using (almost) the CupcakeJemma recipe for cream cheese frosting:
150g soft unsalted butter
240g cream cheese
320g icing sugar (confectioner’s/powdered sugar)
The listed recipe says to use 960g ...
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What temp is considered “room” temperature? Our home is at 68-69°F. If the butter is very soft and the flour and sugar are warmer does that help?
What is considered room temperature? Should the butter be quiet soft and the flour and sugar warmer than 65-69°F degrees (18--20°C)?
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dissolving sugar in chocolate truffels
200g of molten butter, with 1.5 cups of sugar; nearly half an hour of mixing on medium-low heat barely persuaded sugar sand to half-dissolve, with a couple of tablespoons of water poured in.
Once 1 ...
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Sugar coated pecans without turning amber
I had an old Aunt who used to make the best sugar coated pecans.
I have tried to replicate the recipe but where hers were a snowy white colour mine turn out caramel looking.
How do I do this and have ...
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Digestibility of cocoa/cacao butter in white chocolate
I know that if I were to eat a chunk of cocoa/cacao butter on its own, my body wouldn't really digest it well. Typically, for large amounts of fat, they need to be emulsified to be digested. However, ...
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What happens when custard ingredients are reordered?
In the mathematics book How to Bake Pi by Eugenia Cheng in the chapter titled Sameness she mentions the making of custard. She explains that although custard has only three ingredients the order of ...
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Why can you make hard candy with maple syrup, honey, and corn syrup, but not agave nectar?
Maple syrup is mostly sucrose.
Honey is a mixture of glucose and fructose.
Corn syrup is glucose.
Agave is mostly fructose.
I have read that the chemistry of candy involves a disaccharide (sucrose=...
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Why Does My Sugar Wax Turn Out Different When Scaling Up The Volume?
I'm in the process of making sugar wax made of heated sugar, lemon juice and water. I have found a ratio that works great when it's heated up to 119 C (246.2 F). It gives me a wax that has the perfect ...
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Using manual egg beater to cream eggs and sugar
So I don’t have a whisk or an electric whisk and a lot of baking recipes say to cream eggs and sugar and I used to do it with those tools.
Can I cream eggs and sugar with a manual egg beater (in ...
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Sugar content of food
This appears to be the most relevant site to post my question about the sugar content of foods. For the various sugar products that I have come across recently, it appears that typically one teaspoon ...
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Using osmotolerant yeast in regular bread
After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold. The former is ...
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Can I source fat and sugar in a recipe from chocolate?
I've been looking at chocolate flapjack recipes but they seem to contain relatively little chocolate, so I'm wondering if it's possible to replace more fundamental ingredients (butter, sugar) in a ...
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Which machine/ product would be best for melting then maintaining sugar mixture at constant temperature?
I use a sugar and glucose syrup mixture and use it to form candies in demonstrations in front of people. When I use it it is between 80 and 90°C. This mixture is prepared ahead and then transferred to ...
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Add sugar to Taco Seasoning?
Do I add sugar? So many people have told me they put sugar in their seasoning and I don't understand why. What does sugar provide to this recipe and how much should I experiment with?
This is the ...
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Can I use liquid-form sugar to replace powdered-form sugar in meringue or sponge cake?
Borderline diabetes runs in my mom's side of the family so I'm taking some proactive steps to reduce empty carbs as much as I can. Sponge cake is something I make often and I always put less sugar ...
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Achieving viscosity when making cocoa spread, without butter or coconut oil, with colza oil, without nuts
I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for.
I've tested a combination of
chocolate, usually 50% cocoa
cocoa ...
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Altering halvah recipe
Here is basic recipe for Halvah:
Ingredients
2 cups honey
1 teaspoon vanilla
1 1/2 cups unsalted pistachios or almonds
2 cups tahini
If I were to drop ratio of honey to tahini to 1:2, what would ...
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How long to cook syrup for Baklava?
I want to make Baklava, but I do not know how long to cook the syrup for.
Some websites say 4-5 minutes, some say 20 minutes, and I am clueless...
I am using an 8x8 pan, 7 oz of white sugar and 7 oz ...
user90069
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Sticky, tacky texture with less sweetness?
If I want a sticky, tacky surface on food, I typically use some kind of very sweet sauce. As it reduces down and the sugars caramelize during cooking, it leaves a delightful candied layer on the ...
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White sugar vs refined sugar
What's the difference between white sugar and (pure) refined sugar and which one is better for baking?
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Yellow tail tuna (hamachi) -- is it possible that the sweet taste comes from sugars present in the fish's flesh?
It feels like this might be a stupid question but I can find nothing from googling this and in my experience, anything that tastes sweet tends to have sugar or sugar substitute.
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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 ...
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How to stop erythritol crystallisation?
While making a "sugar" syrup reduction with erythritol, I have noticed that the liquid crystallises upon cooling. Google-fu says two parts of water and one part of erythritol will not ...
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Is creamed butter stable for mid or long term storage?
I find creaming butter a pretty annoying process.
I would like to make lots of it at once and aliquot for later use.
Is creamed butter less stable than butter? You wouldn't think so because you are ...
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How to adjust for making candy from corn syrup instead of sugar?
I've recently started to experiment with making hard candy from straight corn syrup rather than conventional sugar, and so far it has worked remarkably well. Aside from increased sweetness and ...
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Would replacing sugar with a sweetener affect bread dough fermentation?
I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour).
Will substituting a natural sweetener ...
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Dextrose Sugar Cubes
I’m trying to make sugar cubes with dextrose sugar. I need the cubes strong enough to handle, but want them to easily break down or really melt when placed in mouth.
What is the best ratio dextrose:...
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Can I substitute granulated sugar for caster sugar in Marzipan?
I'd like to make marzipan, but I don't have caster/superfine sugar, only "regular" white sugar. Will it work, or are there any tricks to make it work without a grinding implement?
I just ...
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Baking and Tahini Halva: replacing sugar/honey with corn syrup (pure dextrose)?
I just read a recipe for DIY Tahini Halva made using honey and another recipe (sugar free) of Tahini halva made with erythritol.
However, Erythritol is not cheap and I don't mind carbs like "...
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How to replace sugar with dry fruit in a cake recipe?
How do I replace all the sugar in a cake recipe with dry fruit e.g. dates?
should I rehydrate dry fruit and make it into a paste? how much liquid should I add to the dry fruit to make that paste?
what ...
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Swapping sugar for something less calorie dense but keeping the volume
I have a friend who bakes for me. I suggested that we swap sugar for Stevia or something even less calorie dense. She's worried, though, that since the volume of the sugar is different, the banana ...
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What is a good technique for making a very small amount of caramel?
By caramel I mean caramelised sugar made into a sauce with butter.
What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is ...
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Does the sugar used in the curing process of Gravlax add to the caloric value of the final product?
When making Gravlax, a mixture of sugar and salt is used to coat the fish and cure it. After the curing time has passed, the curing mixture is washed off together with any spices used and the excess ...
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For the life of me I can't get my nougat to set hard
Recipe:
Syrup
1 cup sugar
1/2 cup corn syrup
1/8 cup water (I dont think this does anything)
Dash of salt
Egg white
1 egg white whipped
Dash of cream of tartar to stabilize the egg white
2 tbsp ...
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Remove soap water mixed with granulated sugar
Due to the lockdown amidst COVID-19, I bought granulated sugar online and got it delivered.
To take extra precaution, I washed the sealed packet with soap water.
Later I found out that the packet ...
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What is the real temperature to caramelize sugar?
A lot of web pages claim that sugar caramelizes at ~160C. But also a lot of recipes caramelize sugar in a simmering water. The boiling point of water is only 100C. So how can these recipes succeed so ...
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Turning a sweet cake into a savoury one: What should I swap in place of sugar?
I am looking to turn the following recipe for pumpkin bread into a savoury one. i.e. I want to get rid of sugar (which in this case is maple syrup). I think that sugar will add to the loafiness of the ...
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Removing sugar from condensed milk?
Is it possible to remove sugar from condensed milk?
I got by accident instead of evaporated milk.
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Sugar in canned sweet potatoes. can I remove it simply at home?
I have canned sweet potatoes that have sugar added.
Can I boil / bake / soak / ANYTHING to remove the added sugar?
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I can't seem to get my nougat to come out right and I don't know why
I tried this pistachio nougat recipe once and it came out great. I've tried it two other times and the nougat hasn't set well at all. I'm thinking that this is because the recipe doesnt list a ...
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My Italian meringue macarons won’t stop coming out hollow [duplicate]
I’ve been making Macarons for a while but I have recently started to try the Italian method for making them and have basically failed 95% of the time. I’ve probably made around 25 batches all that ...
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Selling mini crème brûlées
This may be a difficult question to answer but if you have any recommendations, I would greatly appreciate it.
I’m going to be opening up a small a home owned desert business and I would like to ...
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Sugar with vegetable oil safe?
During my move to a new home a 10lb bag of granulated pure cane sugar had some vegetable oil drip onto it. After 2 days when I observed that I took the sugar out of its paper bag and put it into a ...
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Is there a term for this distinction of sweet categories?
In a mildly synesthetic sense, I have been describing two categories of sweet flavors as "bright/clear" and "dark" all my life. These categories aren't exhaustive, but I think it ...
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Substitute for demerara sugar in cookie recipe
I have a recipe for oatmeal cookies that uses demerara sugar. While I do have some demerara sugar, the quantity remaining is approximately 1/3 of what is needed for the recipe. (In normal ...
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Why sugar butter cocopowder mixture got hard in double boiler
i was making a fudge brownie without chocolate. The recipe asked to put 1 1/2 cup sugar,3/4+2 tbsp cocopowder and 10tbsps of butter into double boiler and get everthing to be shiny. But when i did the ...
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Best method to determine temperature while heating sugar
I regularly making Panforte which involves heating an equal parts mix of honey and sugar to 115c. Due to the quantity of sugar a jam thermometer doesn't normally reach the mix in the bottom of the pan ...
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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 ...
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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?
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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 ...
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