Granulated sugar is is derived from either beets or sugarcane, and when a recipe calls for “sugar” or “white sugar,” it is referring to granulated sugar. Commonly referred to as white sugar or table sugar, it is made both from sugar cane and sugar beets.
Brown sugar is is granulated sugar with molasses added. It comes in “light” and “dark” varieties; light brown sugar has a milder flavor and is usually recommended for candy making. Light brown sugar has less molasses, and less flavor, than dark brown.
Brown sugar should be packed down in a measuring cup while measuring. Generally, brown sugar should not be used to replace other sugars.
Superfine sugar also called caster sugar. This is granulated sugar with a very fine texture. It is useful when making candy centers because it dissolves quickly and doesnot produce a grainy texture. Superfine sugar can be used in place of regular granulated sugar without adverse results.
Powdered sugar also called confectioner’s sugar or icing sugar. This is very fine textured sugar with cornstarch added; it needs to be sifted before use. Do not use powdered sugar to replace any other sugars in candy recipes.
Corn syrup also known as glucose. Corn syrup is produced from cornstarch and comes in “light” and “dark” varieties; in confectionery light is generally preferred. Corn syrup prevents other sugar from crystallizing and makes cooked candies firmer, so is often used in cream fillings and fudges.
Invert sugar|Liquid sugar it improves the shelf life of many candies. Only use invert sugar if a recipe specifically calls for it.
Honey is any mild bee’s honey can be used in recipes that call for honey. The honey should be liquid, not of the “creamed” or “honey spread” varities. In an effort to curb your intake of refined sugars, think about using honey as a sweetener. Twice as sweet as sucrose, honey has a unique flavor that enhances baked goods.
Molasses is a by-product of the sugar refining process, it is a thick dark syrup with a distinctive taste. Molasses is widely used for its flavor and color.
Date sugar is another option. It is nothing but ground dried dates, but it is equally as sweet as refined sugar. It has the added benefits of fiber, which slows down its absorption into your body, and all the vitamins and minerals of dates.
Brown sugar is is granulated sugar with molasses added. It comes in “light” and “dark” varieties; light brown sugar has a milder flavor and is usually recommended for candy making. Light brown sugar has less molasses, and less flavor, than dark brown.
Brown sugar should be packed down in a measuring cup while measuring. Generally, brown sugar should not be used to replace other sugars.
Superfine sugar also called caster sugar. This is granulated sugar with a very fine texture. It is useful when making candy centers because it dissolves quickly and doesnot produce a grainy texture. Superfine sugar can be used in place of regular granulated sugar without adverse results.
Powdered sugar also called confectioner’s sugar or icing sugar. This is very fine textured sugar with cornstarch added; it needs to be sifted before use. Do not use powdered sugar to replace any other sugars in candy recipes.
Corn syrup also known as glucose. Corn syrup is produced from cornstarch and comes in “light” and “dark” varieties; in confectionery light is generally preferred. Corn syrup prevents other sugar from crystallizing and makes cooked candies firmer, so is often used in cream fillings and fudges.
Invert sugar|Liquid sugar it improves the shelf life of many candies. Only use invert sugar if a recipe specifically calls for it.
Honey is any mild bee’s honey can be used in recipes that call for honey. The honey should be liquid, not of the “creamed” or “honey spread” varities. In an effort to curb your intake of refined sugars, think about using honey as a sweetener. Twice as sweet as sucrose, honey has a unique flavor that enhances baked goods.
Molasses is a by-product of the sugar refining process, it is a thick dark syrup with a distinctive taste. Molasses is widely used for its flavor and color.
Date sugar is another option. It is nothing but ground dried dates, but it is equally as sweet as refined sugar. It has the added benefits of fiber, which slows down its absorption into your body, and all the vitamins and minerals of dates.
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