Questions tagged [sugar]

Questions about sugar or substitutions for it for culinary purposes.

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2
votes
1answer
328 views

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 ...
1
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0answers
82 views

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, ...
4
votes
1answer
1k 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. ...
9
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3answers
5k views

why does doughnut powdered sugar seem cool?

Why does the powdered sugar which coats the outside of powdered sugar doughnuts give that amazing cool sensation on your tongue, when the powdered sugar in the box I buy from the supermarket does not? ...
4
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6answers
11k views

Using sugar when making pizza dough

A lot of the recipes that I've seen on YouTube and different forums have used four main ingredients when making pizza dough - flour, water, yeast, and salt. I'm confused because I though sugar is also ...
2
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4answers
21k views

For equal volumes water and sugar, what is the ratio of separated volume vs. combined?

I'm making a simple syrup with equal parts sugar and water in a glass measuring cup and want to avoid dirtying two measuring cups. I want to measure one (say standard table sugar,) then add the ...
4
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1answer
240 views

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 ...
3
votes
1answer
348 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 ...
3
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1answer
201 views

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=...
3
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2answers
128 views

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 ...
4
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2answers
191 views

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 ...
3
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4answers
153 views

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 ...
12
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6answers
33k views

What's the purpose of sugar in a pickling solution?

This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and ...
4
votes
2answers
796 views

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 ...
2
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1answer
110 views

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 ...
3
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1answer
145 views

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 ...
4
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1answer
115 views

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 ...
2
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2answers
7k views

Sugar forming tiny bubbles in microwaved coffee?

When I heat up coffee in the microwave and then pour in sugar, a layer of tiny dense bubbles forms at the top of the glass and stays there for the duration of the drinking, diminishing slightly over ...
9
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1answer
159 views

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 ...
-1
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1answer
204 views

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 ...
5
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2answers
316 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 dish made from a batter with the following recipe: About one cup of White Rice flour About 2 cups of Sugar ...
5
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5answers
2k views

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 ...
2
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3answers
153 views

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 ...
2
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3answers
13k views

How much jaggery can replace 1 tablespoon of white sugar?

Assume the jaggery is of finest quality and is ground. Also, the sugar can be powdered or in crystal form. I just want the same level of sweetness when I replace them with each other.
1
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1answer
76 views

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 ...
3
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1answer
9k views

Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding

I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form. Out of quite a few tries for many minutes, the eggs will never get ...
0
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1answer
92 views

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 ...
5
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1answer
268 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 ...
14
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7answers
71k views

hard crack candy coming out too sticky

I've made a few batches of hard crack candy, but so far every batch i've made has come out stickier than I'd like. by too sticky, i mean that the candies will stick to the parchment paper i store them ...
0
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1answer
88 views

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 ...
1
vote
1answer
42 views

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 ...
2
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4answers
4k 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 flour into nougat, or make it ...
6
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4answers
10k 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 ...
0
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2answers
11k views

How to dry wet sugar? [closed]

How to dry sugar when it gets wet?
1
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2answers
89 views

White sugar vs refined sugar

What's the difference between white sugar and (pure) refined sugar and which one is better for baking?
2
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3answers
3k views

Using unrefined sugar to make candy

I have been trying to avoid refined sugar (white sugar, corn syrup, etc.) for health reasons. usually I replace it with demerara sugar, but I can also use honey, date syrup, unrefined cane sugar. Is ...
2
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2answers
3k 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.?
1
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1answer
87 views

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.
1
vote
1answer
135 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 ...
6
votes
2answers
951 views

How to successfully make candied ginger?

I tried to make candied ginger from fresh roots, but the result didn't turn out like I was expecting. The recipe I followed had me simmer the slices of ginger in a saucepan with 1 1/2 cups of brown ...
0
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1answer
964 views

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 ...
3
votes
1answer
94 views

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 ...
6
votes
1answer
1k views

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 ...
1
vote
0answers
49 views

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:...
1
vote
1answer
96 views

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 ...
0
votes
0answers
89 views

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 "...
4
votes
3answers
3k 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 ...
8
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1answer
4k views

Historical recipe for cake before refined sugar

What ingredients were used in cake before the invention of any factory produced or processed foods such as refined sugars? Does anyone know where I could find historical recipes for such things?
2
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3answers
41k views

Measuring powdered sugar

I have some old recipes that call for a box of powdered sugar. How many cups would that equal ? I buy powdered sugar in two pound bags.
7
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3answers
3k views

Can I substitute 70% chocolate for unsweetened chocolate in a cake recipe?

This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25 cups sugar. I don't want it to be too ...

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