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Questions tagged [sugar]

Questions about sugar or substitutions for it for culinary purposes.

This tag covers all sorts of sugar (granulated, powdered, brown, cane, beet, etc) and substitutions for it (aspartame, saccharin, honey, etc); basically all kinds of sweeteners that can be used for preparing food.

Questions with this tag could be about the components (what is sugar made of), the chemistry (how does it react with which temperature), the proper usage, or differences between types of sugars and/or sweeteners.

Questions with this tag should not be about health-related issues like nutritional value nor location-related issues (why is brown sugar more expensive in Europe than in the US).

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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 with any edible acid, like citric acid. I'd like…
user1306322
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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 it does go bad, are there any indications that…
user87166
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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 to adjust the amount of other sweetening in the…
Micah
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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 instead of icing sugar which I can't find and another…
Aldo Abouchedid
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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 sweet, so by how much should I decrease the sugar?…
Nel
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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, etc, in a sealed container with the sugar for a…
Flimzy
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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 egg and water.
jontyc
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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? Somehow interacts with the tea leaves differently?…
Yamikuronue
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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 is the minimum ratio of egg white to sugar…
Rincewind42
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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 found was glucose powder. Unfortunately, having no…
brianb
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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 like stevia work in place of sugar? Will this…
Jay Sidri
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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?
Barb Morin
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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 sell mini crème brûlée. It’s hard to keep the top…
Mckenna
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What is the difference between toffee and caramel?

I always wondered and hope someone here can clear it up for me.
anja
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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 sugar 1,5 deciliter of milk The process is as…
Thomas
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