Questions tagged [sugar]

Questions about sugar or substitutions for it for culinary purposes.

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37
votes
3answers
23k views

What is the purpose of creaming butter with sugar in cookie recipes?

I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortunately, the sugar was added last and I was ...
33
votes
4answers
204k views

Does it matter what kind of sugar is used in baking?

The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does it really make a difference?
30
votes
7answers
25k 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, ...
26
votes
15answers
143k views

How to quickly soften hard, dried out brown sugar

I had some brown sugar that didn't get properly sealed and so now it's too dry and solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an ...
24
votes
6answers
9k views

How can I make this antique ginger wine recipe using ingredients available today?

I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsicum 9mls Essence of Lemon 5mls Solution ...
23
votes
13answers
69k views

The difference between beet sugar and cane sugar

My initial guess was that refined sugar has to be the same no matter its provenance, but now I wonder if cane sugar has a different ratio of sucrose/glucose/fructose than beet sugar. Is there any ...
22
votes
4answers
10k 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 ...
22
votes
2answers
4k views

Why is carrot juice so sweet?

Certain brands of carrot juice taste sweeter than any raw carrot I've ever eaten, yet are made only with carrots, with no added sweeteners. Are carrots sold in supermarkets just not ripe enough?
21
votes
8answers
41k views

How did people make bread before sugar was 'discovered'

Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other ...
20
votes
4answers
28k views

Why is sugar a wet ingredient?

The last time I checked, most sugar is really dry (unless it's something like brown sugar). So why is it categorized as "wet"?
20
votes
10answers
468k views

Is granulated sugar (American) the same as caster sugar (UK)?

I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter?
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 ...
16
votes
4answers
38k views

does white sugar have a shelf life?

i have had a sealed container of white sugar for about 5 years now, we have been using it slowly, but is it safe/healthy to continue using it because of its age? or should i replace it?
15
votes
7answers
60k views

How can I prevent simple syrup from crystallizing?

When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
14
votes
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 ...
14
votes
3answers
4k views

Is lemonade better when made with simple syrup?

On a hot summer day and with a basketful of lemons I often want a nice cold glass of lemonade. A lot of recipes suggest making lemonade with simple syrup, which requires cooking, whereas other recipes ...
14
votes
7answers
69k views

How to make "honeycomb" less sticky?

I made "honeycomb" (otherwise known as hokey-pokey, not real honeycomb) using this recipe: http://www.nigella.com/recipes/view/hokey-pokey-36 It tastes delicious but it is supposed to be crunchy / ...
13
votes
3answers
16k views

Light vs Dark Brown Sugar

Is there a practical difference between light and dark brown sugar? I ask because I've seen many recipes specify one or the other. Do they really behave differently in some way?
13
votes
6answers
5k views

How can I extract palm sugar from a container?

I have a plastic tub with a screwtop lid, full of palm sugar. It's a 500g tub, about 10cm high and about 10cm diameter. Usually I buy the individual cubes of palm sugar and this time I thought I'd ...
12
votes
9answers
15k views

When baking what works well as a sugar substitute?

I'm curious about what I can use for a sugar substitute while baking. I'm not interested in artificial sweetners, really. For instance, I've found that apple juice works well in some muffins. Are ...
12
votes
3answers
36k views

Why is there cornstarch in powdered sugar?

I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out. So what is the role of cornstarch? ...
12
votes
6answers
80k views

Preventing white sugar from clumping in the canister

We store sugar in a ceramic canister, and we get some clumping. Restaurants in humid areas that will often add grains of a rice to a salt shaker to stop clumping. (The rice acts as a desiccant and ...
12
votes
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 ...
11
votes
3answers
5k views

If cookies are made with enough sugar, will they just be chewy caramel?

If one increases the ratio of sugar to flour in the dough of, say, chocolate chip cookies, at what point (if any) will it no longer make chocolate chip cookies and instead be chocolate chips ...
11
votes
3answers
5k views

Dissolving sugar in a beverage

I have a hard time getting sugar to fully dissolve when I'm stirring a cocktail (for example, an old fashioned). I'm using granulated sugar (https://www.dominosugar.com/sugar/granulated-sugar) and I ...
11
votes
3answers
3k views

Keeping a sugar solution in the fridge

Based on a the coffee questions I've seen, it seems that hot beverage questions are in scope, so here goes mine: We like keeping iced coffee in the fridge, particularly in the summer. It's easiest ...
11
votes
3answers
2k 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 ...
11
votes
2answers
25k views

Why do some recipes call for sugar in a brine?

In making a brine for my chicken, I came across a lot of recipes that call for sugar in the brine. I understand the general idea behind brining, but don't understand what benefit the sugar provides. ...
10
votes
5answers
25k views

Home-make yogurt: add sugar / something else with the starter?

I've read some recipes in the internet and this question about how to make my own yogurt. Some recipes say to add a little sugar with the starter, so that "bacteria would have something to eat". So, ...
10
votes
5answers
2k views

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 ...
10
votes
6answers
5k views

How do I control the temperature of burnt sugar?

I made a burnt sugar caramel sauce tonight that turned out beautiful. It is just what it sounds like; you make a normal caramel sauce but cook the sugar until it is past amber and getting almost black....
10
votes
2answers
4k views

Tips for making caramel with palm sugar

The other day I was making flan and decided to try palm sugar instead of white sugar to make the caramel. Although palm sugar is better than white in a lot of ways, the melting point of the sugar ...
10
votes
2answers
10k views

What are the advantages of vanilla sugar?

When/why would one use "vanilla sugar" instead of just plain sugar along with vanilla extract and/or beans/pods, particularly in recipes and baking? Is it just a matter of convenience? I understand ...
9
votes
9answers
44k views

Sugar in Indian curries?

I've seen that sugar is used to balance out other flavors in a dish. I was just wondering if I could add a little sugar to a spicy curry(chicken curry, for example). Would that take away the authentic ...
9
votes
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? ...
9
votes
4answers
25k views

Melting sugar on creme brulee with blow torch

Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone melt. Eventually isolated patches of ...
9
votes
5answers
15k views

Can I substitute Glucose Syrup for Sugar in cake recipes?

I need to bake a cake without fructose, so all forms of granulated sugar and most syrups (including honey, agave & maple syrup) are out. I've heard of granulated dextrose but can't find it. I'd ...
9
votes
4answers
51k views

What is liquid glucose?

Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the list of ingredients (for 12 cupcakes). I ...
9
votes
4answers
15k views

converting pure chocolate to "bittersweet" chocolate

A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetened cooking chocolate in the fridge. Can I ...
9
votes
2answers
4k views

How can I mill / press sweet sorghum with household equipment?

I grew sweet sorghum this year as it looked like the easiest way to grow "sugar" in New England. Now I've harvested it, but I'm hard pressed (ha ha) to find a way to mill it with generally available ...
9
votes
2answers
931 views

Is the mixing order important when substituting white sugar + molasses for brown sugar?

I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown ...
9
votes
3answers
10k views

Gloves for newbies pulling sugar?

I have an upcoming project which is going to involve pulled sugar. Everything I've read on the project suggests that I'm going to end up blisters or at the very least first degree burns (similar to ...
9
votes
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 ...
8
votes
3answers
12k views

Is Dextrose the same as Atomized Glucose Powder?

I have been making some yummy sorbets and ice creams. Many recipes call for atomized glucose powder. However, 'atomized glucose powder' is not that readily available. 'Dextrose', however, is ...
8
votes
2answers
2k views

Where to get or how to make hollow sugar balls?

I'm trying to create a set of liqueur and cream filled chocolates by hand. My current idea is, having created the chocolate for the outsides, to build up layers of it on a "sugar scaffold". I can then ...
8
votes
1answer
3k views

Is it possible to make caramel that does not taste sweet?

Since sugar turns into caramel when heated, caramel is not sugar. I suppose then, that caramel still tastes sweet because of the uncaramelized sugar mixed in the caramel. Is it practically and/or ...
8
votes
3answers
3k views

Does jaggery need to be soaked?

One of our TV chefs has done a show on India, and one of the ingredients he has used in a few recipes is jaggery, a sugar made from palms. In the show, it appears to be soft, like soft brown sugar. ...
8
votes
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?
8
votes
2answers
7k views

How can I make these cookies less sweet without ruining the texture?

I've finally found a snickerdoodle recipe that results in cookies with that perfect "bite": a crispy outside -- not crunchy, but an almost-infinitesimal stiffness that resists your teeth just a little ...
7
votes
13answers
86k views

What difference would using Rock Sugar make in tea?

I like my tea sweet, and generally add several cubes of white sugar. Teavana sells rock sugar, which it claims is somehow "better" while being vague on what that means. Is it sweeter? Less sweet? ...

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