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Questions tagged [brown-sugar]

40 questions
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What is the best sugar for sweet short crust pastry?

I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated sugar. So does this mean the bigger the sugar grains the better? I assume there would be a limit…
Shannon Shane
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Combining hot melted sugar with cold liquid ingredients

So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the solids (dark brown sugar, butter, flour) it called for combining the solids over medium…
Satanicpuppy
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substituting black treacle/molasses for brown sugar

I would like to replace some of the brown sugar in a dark fruit cake recipe with black treacle (similar to molasses I believe), as I like the rich taste and think it will add to the moistness of the cake. But I don't know what quantity to use…
Crazycatlady
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What is a close alternative to Graeffe brown sugar?

Maybe it's because I'm Belgian and grew up with the Graeffe brown sugar, but I've always found it superior to the hard/crystalline brown sugar you find in stores in the US. Is there a brand close to the Graeffe one that comes close or do I have to…
Matt
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How can I store muscovado for longer once opened?

Possible Duplicate: How to store brown sugar without it becoming hard? Muscovado always comes in packs much larger than needed for most recipes, and even though I keep it in as airtight container as possible, I find it goes very, very hard. How…
Rowland Shaw
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Forgot Brown sugar in cookies

I forgot to add the brown sugar to a cookie mix. I have added all the ingredients including the flour. Can I still add the sugar to the mix?
Mikie
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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 molasses (light, dark, and blackstrap) when they can be used…
ManRow
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No Demerara sugar

I have just made an apple pie with a crumble topping for friends coming to lunch. The recipe specified Demerara sugar but I had run out so used dark soft brown instead. I think soft has more moisture in it. Will swapping sugars be a problem in…
Kate Batlin
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Forgot to add Sugar in cookie dough . Is there any way to add sugar?

While adding ingredients to mixture(for cookies), I forgot to put brown sugar.. Now that when i've baked cookies, what alternate can I add to retain their taste?
Laila
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When a recipe calls for brown sugar, could I use white sugar instead?

I don't really use brown sugar that often and I would like to know, if I am baking a recipe that calls for a cup of brown sugar, could I use white sugar instead? If not, why? Do they not "bake" the same? Thank you!
iiRosie1
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Refination processes for "whole" wheat and sugar in Italy

I heard several times that so called "whole" products (flour and cane sugar) are actually often (not always) built from refined ones "adding back" refined versions of what was taken out in the first place (e.g.: adding bran to white…
ZioByte
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How do you dry wet brown sugar clumps?

I have seen many people having problem with dry clumps of brown sugar, while I am having a problem of wet clumps of brown sugar. The sugar is in very moist clumps. Is there a way to dry it out to make it easy to work with as other dry minerals?
Bar Akiva
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How do you cook margarine with brown sugar without separating?

I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the margarine separates, and the brown sugar never totally dissolves.
Mickster
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How does "Brownulated" light brown sugar compare with regular light brown sugar?

I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are there any other differences, e.g. in the taste or texture after baking?
Michael Tsai
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Why is my sugar in my recipe becoming gritty and dry after baking in the oven. This is something new for me

I've been making these dessert snacks for years. The last 2 times I've baked them, the sugar has come out gritty and the butter seems all absorbed. Very dry. My recipe calls for brown sugar, butter, and (added pecans after the boiling). After…
Cindy
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