Questions tagged [sugar]

Questions about sugar or substitutions for it for culinary purposes.

Filter by
Sorted by
Tagged with
7
votes
5answers
112k views

How do I make liquid glucose from powdered glucose

I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (even tried pharmacies). The closest I ...
7
votes
3answers
562 views

When and why would one infuse flavor into sugar for baking?

Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows. The answer provided was essentially to infuse the sugar, by placing herbs, tea, lemon rind, ...
7
votes
5answers
72k views

How to minimise sugar in meringue

My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...
7
votes
2answers
2k views

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 ...
7
votes
5answers
112k views

What is the difference between granulated cane sugar and granulated sugar?

I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensive. So, what is the difference between ...
7
votes
2answers
8k views

How to replace icing sugar and glucose in a cake icing?

I love cooking especially sweets but I'm not a professional. This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was horrible (I used crystallized sugar ...
7
votes
2answers
1k views

How do packet cake mixes get their lightness without creaming butter and sugar?

I don't get it. Do they have some chemical leaveners in them or something? I just had a slice tonight and upon complementing the chef on its lightness, was told it was a packet mix—just add ...
7
votes
2answers
14k views

What is caster/castor sugar?

I've got a Meringue recipe that calls for castor sugar. Is that different than powdered sugar?
7
votes
2answers
1k views

How much do I reduce the sugar when using a sweeter fruit in a pie filling?

I've got a surplus of Bing cherries at the moment, since they're in season and therefore on sale everywhere. I have a handful of made-from-scratch cherry pie filling, but most call for tart cherries (...
7
votes
1answer
10k views

Difference between brown sugar and white sugar?

While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? ...
7
votes
1answer
24k views

Does using powdered sugar instead of granulated sugar make cookie dough drier?

I was baking cookies last week using granulated sugar (white and brown) and they were great. The recipe says to put all 3 sugars into the molten butter and to stir for a while. Yesterday I thought ...
7
votes
3answers
10k views

Cooking fruit with or without sugar solution

Why does fruit retain its shape when heated in sugared water but break down when heated with just plain water?
7
votes
2answers
26k views

How to make sugar glass without corn syrup or cream of tartar?

I'm trying to make a relief sculpture copy out of sugar glass. I don't live in the US, so the corn syrup is not easily available. I read in multiple recipes that cream of tartar can be substituted ...
7
votes
1answer
26k views

difference between glucose syrup and sugar syrup?

I am not talking about the chemical difference (sugar is chemically a molecule formed by two monosaccarides: glucose and fructose). I am wondering about the difference from the cooking point of view ...
7
votes
1answer
22k views

Does adding sugar to tomato type sauces affect acidity?

Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main question: Does this little bit of sugar ...
7
votes
1answer
174 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 ...
7
votes
1answer
17k views

Does sugar go bad?

The package of sugar cubes I use has an expiry date. Even 2 months after the expiry, I can't taste any difference. Does sugar actually go bad, and should I throw away sugar past its expiry? Also, if ...
7
votes
1answer
2k views

Determining sugar content of liqueurs

My girlfriend and I have been experimenting with making different flavors of chocolate truffles. One difficulty with this is that different flavorings have different amounts of sugar, meaning we need ...
7
votes
5answers
10k views

How to tint powdered sugar (icing sugar)?

I'm looking for a way to tint powdered sugar without wetting it. I know that there are powdered food colors but I think that part of what activates the color is the fact that they get wet when you ...
7
votes
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 ...
7
votes
2answers
302 views

What islands use a cooking technique that starts with sugar and hot sauce in the pan?

I had a roommate many years ago that was from a Caribbean island, but I don't remember which one. His general technique for cooking almost anything was to start with a hot saute pan, add oil, a good ...
6
votes
6answers
6k views

Why does cold coffee taste sweeter with the same amount of sugar?

I have observed that the same amount of sugar tastes differently in hot and in cold coffee. If I drink hot coffee, I feel I can add more and more sugar, without it tasting too sweet. However, cold ...
6
votes
4answers
14k views

Does Splenda caramelize?

Do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some diet-friendly hard candies.
6
votes
4answers
4k views

What are the advantages of using agave sweetener instead of sugar?

From what I can tell, it seems that the only advantage is that it has a lower glycemic index. Here's my logic... On my organic blue agave sweetener bottle, it says that it's 25% sweeter than sugar, ...
6
votes
3answers
935 views

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)?
6
votes
2answers
113k views

Brown sugar instead of white sugar

I want to replace a white (granulated) sugar in a recipe with brown sugar. Is this a one to one substitution? The original recipe calls for 2 cups white sugar. Can I replace with 2 cups brown ...
6
votes
1answer
7k views

I've heard that sugar, and especially brown sugar, loses its flavor over time. Is this true?

I've heard that you can revitalized lumpty or hard brown sugar, but also that doing so doesn't recover the actual flavor. Does baking with other brown sugar that is "revitalized" really impact cookie ...
6
votes
3answers
8k views

What's the point of using sugar in savory dishes?

I never get why people add a sweet substance to a savory dish. Especially in something like a a curry or noodles. People say it balances out the flavors. But which flavor is it actually balancing out?
6
votes
2answers
7k views

What is the purpose of vinegar in this lollipop recipe?

I found a recipe for lollipops. It uses 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it? The recipe was: 10 spoons of granulated/crystalic sugar 10 spoons of water 4 ...
6
votes
2answers
609 views

What is the difference between toffee and caramel?

I always wondered and hope someone here can clear it up for me.
6
votes
4answers
41k views

what happens when you whisk sugar with oil?

So far I have tired four different carrot cakes recipes, everything ended up too oily (The oil drips from the cake when pressed). I was wondering and found all of these recipes calls for "whisking ...
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 ...
6
votes
3answers
45k views

How can I know when a thick simple syrup is done cooking?

When making a thick simple syrup (1 part water, 1 part white sugar), how can I know when I've cooked the sugar for long enough? Is it possible to overcook this?
6
votes
5answers
1k views

How can I use molasses without making a mess?

I love using molasses in many different recipes, but I have found it difficult to avoid making a mess when using it. Both spooning molasses from the jar and trying to pour it out wind up leaving ...
6
votes
1answer
2k views

What effects will xylitol have as a sugar substitute?

What effects does xylitol have when used in place of sugar? Will replacing sugar with xylitol lower the calories in my candy? Does it have a laxative effect if eaten in quantity? Will my fruit gems ...
6
votes
1answer
5k views

Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating

I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white ...
6
votes
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 ...
6
votes
1answer
2k views

What nutritional differences are there between honey and table sugar (sucrose)? [closed]

My girlfriend has been putting honey in my coffee instead of sugar. She says it is better for me, but she can't give me an explanation I understand. I think she is being influenced by someone she ...
6
votes
1answer
886 views

Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?

I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making the caramel filling from sugar, sugar ...
6
votes
2answers
965 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 ...
5
votes
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 ...
5
votes
5answers
7k views

Why is rock sugar used in Chinese cooking?

Why do some Chinese dishes, namely braises and soups often call for rock sugar instead of regular sugar. Does rock sugar have any properties that would make it behave differently than regular ...
5
votes
3answers
4k views

What is the purpose of the sugar in ketchup?

Most ketchup recipes - even homemade ones - include several tablespoons of sugar. Commercial ketchup often has lots of high-fructose corn syrup. What purpose does all of this sugar serve in a ...
5
votes
2answers
32k views

Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?

I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left. Can I substitute one of these for white granulated sugar? Which would be ...
5
votes
1answer
1k views

Sugar/salt frosted around the top of a cup/mug

Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance out the tartness and the sweetness as I ...
5
votes
3answers
16k views

Sushi rice vinegar proportions

So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so i omit entirely). I would like to hear ...
5
votes
3answers
7k views

Can I use brown sugar instead of white sugar in making fruitcake?

Can I substitute light or dark brown sugar instead of white sugar in making fruitcake?
5
votes
9answers
6k views

What are the advantages and disadvantages of various sugars/substitutes?

Such as: Splenda Artificial Sweeteners Sugar "In the Raw" Honey Stevia Molasses Can they be used interchangeably in recipes or do they have to be used at different proportions?Aside from nutritional ...
5
votes
2answers
2k views

Does dissolved sugar really help to extract fruit flavours?

A few times now I've come across online advice that, when steeping/infusing fruits in liquid to extract their flavours, it helps to add sugar to the solution. As an example this sloe gin Wikipedia ...
5
votes
3answers
3k views

Having trouble with the sweet & sour sauce recipe

Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/ Ingredients: 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce 1 tablespoon ketchup 2 tablespoons ...

1
2
3 4 5
8