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52 votes

Can something have more sugar per 100g than the percentage of sugar that's in it?

Looking up Shreddies, I found this site. It lists, in the ingredients Whole Grain Wheat (96%), Sugar, Invert Sugar Syrup, Barley Malt Extract, Salt, Molasses, Vitamins and Minerals (Niacin, Iron, ...
rumtscho's user avatar
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45 votes
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Super-saturated sugar solution gone wrong

Creating the Geode candy you have in the link should be relatively straight forward, but does require a little knowledge about how crystals form. First, let's look at what is probably going wrong by ...
DrDamnit's user avatar
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37 votes

Can something have more sugar per 100g than the percentage of sugar that's in it?

I suspect that 96g of whole grain goes into the recipe for 100g, along with 13g of sugar and some salt, vitamins, and flavouring ingredients. At that point there's at least 109g. Then it's formed and ...
Chris H's user avatar
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32 votes

How to dispose large amount of wet sugar?

There are a couple options, in increasing order of effort: Pour it down the sink. Sucrose forms a saturated aqueous solution at ~200 g sucrose per 100 g water at 15C/~60F - for 10 kg of dry sucrose, ...
borkymcfood's user avatar
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29 votes
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How can I tell the difference between unmarked sugar and stevia?

Don't throw it away. Worst case you use up the mystery sweetener on yourself, and use a new pack of Stevia for your wife and anything you share. That's what I recommend if you're not convinced by my ...
Chris H's user avatar
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27 votes

How can I tell the difference between unmarked sugar and stevia?

Ants don't care about artificial sweeteners. Make two piles: one of your mystery sweet stuff and one of real sugar (as a control to make sure there are ants around). Maybe moisten them some or make ...
Willk's user avatar
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23 votes
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If cookies are made with enough sugar, will they just be chewy caramel?

There are no similarities between the process of making caramel and making cookies. Pure caramel has one ingredient, sugar. This sugar is cooked on the stove and brought to a high temperature until ...
Catija's user avatar
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20 votes

How can I tell the difference between unmarked sugar and stevia?

This answer is specific to OP's situation, and doesn't apply for the general case where "getting it wrong" has fewer consequences. is there any surefire way to tell if this is Stevia and not sugar? ...
Bilkokuya's user avatar
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19 votes

Using sugar when making pizza dough

There are plenty of fermentable sugars in the flours commonly used in pizza making. Additional sugar is completely unnecessary.
moscafj's user avatar
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19 votes
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What is the real temperature to caramelize sugar?

a lot of recipes caramelize sugar in a simmering water. Calling the solution "simmering water" isn't a good characterization. The boiling point of pure water is 100C. But the boiling point rises ...
BowlOfRed's user avatar
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17 votes

Can something have more sugar per 100g than the percentage of sugar that's in it?

A couple things for clarification. First, some have speculated that the percentages do not refer to true percentages. Assuming this is UK labeling, as in the link rumtscho noted, the 96% per UK ...
Athanasius's user avatar
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16 votes

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

Yes and no. There isn't a point at which they will ever be pure caramel - the flour would alter the texture enough to prevent it from being "pure", not to mention the chocolate would burn before that ...
Megha's user avatar
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15 votes

How much brown sugar do I add to one third a cup to make half a cup of brown sugar

The math answer: 1/2 = 3/6 1/3 = 2/6 So (3/6) - (2/6) = 1/6 cups As 1 cup is 237 ml, 1/6 is about 40 ml. 40 ml is two tablespoons (15ml each) plus 2 teaspoons (5 ml each). To fill 1/3 to make ...
Stephie's user avatar
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15 votes
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why does doughnut powdered sugar seem cool?

Summary: Most types of sugar will absorb some heat as they dissolve. Commercial baked goods often use a type of "snow sugar," which is designed to be used on warm, moist foods without dissolving. It'...
Athanasius's user avatar
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15 votes

Best method to determine temperature while heating sugar

IR thermometers are not accurate enough for sugar work. They make some assumptions (like reflectivity of the surface) which are not exactly met in real life. My way of making small amounts of sugar ...
rumtscho's user avatar
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13 votes
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Selling mini crème brûlées

The question you are asking has no technological solution - you cannot put caramel on something wet and preventing from becoming wet. So you are looking at logistical solutions, and you have basically ...
rumtscho's user avatar
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12 votes
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Is sugar in syrup necessary?

As you said, syrup is sugar with some water and some flavorings, in your case herbs. It is frequently used as a concentrate for flavored drinks. If you instead boil herbs in water, you are not making ...
rumtscho's user avatar
  • 139k
12 votes

How to dispose large amount of wet sugar?

Dump the sugar in non-standard-refuse dumps operated by the local city district. Where I live, there are refuse dumps operated by the city districts, such as electronics, garden waste, large refuse (e....
Ahmed Tawfik's user avatar
12 votes

Is there a possible substitute for sugar in creamed butter?

What you'll want to look at are cake recipes from Japan or Taiwan, since they have adapted traditional French techniques for the usually less-sweet East Asian palette. One of the substitions that ends ...
Tacroy's user avatar
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11 votes
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Is it possible to make caramel that does not taste sweet?

It is very simple, you just have to heat it long enough. It can even happen by accident :) The taste is a mixture of bitter and sour, while the smell component is mostly towards something burnt. ...
rumtscho's user avatar
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11 votes

Why is rock sugar used in Chinese cooking?

while all of the above answers are correct, I want to provide a perspective as a native Chinese. Rock sugar is better used (than granulated sugar) when you try to make dishes involving coloring the ...
numerair's user avatar
  • 111
10 votes

How can I tell the difference between unmarked sugar and stevia?

Wow, do not throw it away, especially if you have a scale or yeast handy. There are 2 easy methods to determine whether the unknown sweetener is sugar or not. Try fermenting unknown sweetener with ...
NSGod's user avatar
  • 1,119
10 votes

Using manual egg beater to cream eggs and sugar

You have a whisk; the object in your picture is a whisk and you can use it to cream ingredients for your recipe. The gearing system makes it easier to get a high speed but you could even use a fork or ...
dbmag9's user avatar
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10 votes

How to dispose large amount of wet sugar?

Use it for animal feed Bees Pigs & Chickens Humming birds correction not a good idea for humming birds Find an apiarist (bee keeper) and donate the sugar to them to feed their bees. Or donate ...
Justin Ohms's user avatar
9 votes

British equivalent for Cane sugar

If it only says "cane sugar" without any other qualifier, just use the normal white crystal sugar you have. There is a common attitude that cane sugar is supposedly superior to beet sugar (which is ...
rumtscho's user avatar
  • 139k
9 votes

Would replacing sugar with a sweetener affect bread dough fermentation?

The short answer is that it's probably safe, but here are some considerations: What Does Yeast Do? Yeast eats sugar and converts it to carbon dioxide (also alcohol, but that's not a consideration in ...
Juhasz's user avatar
  • 2,555
9 votes

Making jelly using erythritol & monk fruit extract in place of sugar

Yes, the instructions are pretty clear about that. If you want to make a reduced-sugar jelly, you’ll need to use a modified pectin which is designed for reduced-sugar jelly.
Sneftel's user avatar
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8 votes

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

Well, after this came up in another question and after realizing data on this was hard to find online, I pulled out my graduated cylinder and tried it myself. As noted in comments, measuring sugar ...
Athanasius's user avatar
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8 votes

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

Added sugar is not essential for a bread recipe to "work", so if it were me -- if the structure has already been established, I would probably let the dough proof to completion without ...
Robert Cartaino's user avatar
8 votes
Accepted

How can I manage sugar in tea?

In the Western culture it is common practice to prepare tea without sugar and then add an individual amount of sugar in the cup. At a larger and informal gathering where guests serve themselves, you ...
Philipp's user avatar
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