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63 Comments
anne
May 19, 2024
Sounds ideal for meringue. I love it by my goodness, the sugar content gives me a headache just thinking about it. I'm always one less spoonful away from disaster trying to minimize the sugar content in it. Can't wait to give this a go and see if we can get a good pavlova without sending everyone into diabetic shock.
Ann D.
July 15, 2023
I've used your method of using regular white sugar to blind-bake pie crusts (instead of pie weights, and with a tin foil barrier) for years. Each time I use the sugar, it becomes a slightly darker shade of light, toasty brown--and you recommend using that sugar in other recipes--so this article makes me think I should finally do that! Thank you for the ideas--I've been using your blind-bake sugar method for years!
boymeetsgirlmeetsfood
March 3, 2020
Sounds amazing! I’m planning on making butter pecan ice cream this week, might need to make some roast sugar beforehand to use in the ice cream! 😍
Jenny A.
July 14, 2023
Um, comments are supposed to be helpful and relate to advice on the recipe, not mere thoughts. Maybe you could comment on whether it changed the taste of the pecan ice cream.
Alex
March 6, 2018
My toasted sugar sticks together in big chunks that are hard to break apart. Do I need to store it with a dessicant, or do I need to add moisture?
Tim
March 24, 2019
You would actually want *less* moisture. It's the little bit of moisture that was reabsorbed by the toasted sugar which is causing it to clump. I'd imagine it was still slightly warm or something when you put it away, causing your clumpage. I'd say just run it in a food processor to mill it down.
Candace C.
February 1, 2018
That is a fabulous idea to use sugar in blind bake pie crusts! Do you have to stir the sugar while the crust is baking because of the high oven temperature? Thank you Stella & Jennifer for sharing this great baking hack!
jennifer
February 2, 2018
I don't. Though, of course it's hard not to stir it around a bit after the baking is done - it's fun to swirl the color around. If you store it in a container between uses, it will naturally get a good 'stir' as it's poured back into the container. You can see it take on a bit more color each use. For specific instructions on how Stella does this - you can check out her articles on blind baking pie crusts here: http://www.seriouseats.com/2016/10/how-to-blind-bake-a-pie-crust.html
jennifer
February 1, 2018
I've been baking sugar for some time, but putting it to good use in the process. Thanks to Stella Parks herself, I've learned to use sugar to blind bake pie crusts. It's SO much easier and more effective than using beans or pie weights, and the sugar can be used several times before moving on to its new life as a caramel toasted addition to baked goods. It's one the best kitchen hacks I ever learned - it's functional, inventive and creates a great by-product.
Lucy
February 2, 2018
This is a wonderful idea. I used pennies in the past. the copper heats up quickly but had to be careful of the weight. I am excited to use sugar. I am assuming the sugar can be poured back into the container from the parchment. I love how the baking community shares ideas.
Candace C.
September 23, 2017
Hey everyone - if you actually read Stella's great post it will answer most of the questions you all are asking about what kind of sugar to use and why she uses it.
cosmiccook
September 23, 2017
Interesting because I did try that and was unsuccessful--and Stella Parks graciously explained why. I do have superb results using the type of sugar that Stella recommends in her post and book.
cosmiccook
September 22, 2017
Klye Stampe what type/brand sugar are you using I found the organic sugar didn't brown as well and Stella backs this up w science.
Kyle S.
September 22, 2017
Hi cosmiccook, I've tried a few different types and what I've settled on is the Kirkland brand of organic cane sugar from Costco. It does have a bit of an off-white hue to start (definitely not pure white), but I think the key is it's "fine granulated" instead of the usual "extra fine granulated," so the grains are a bit more coarse than typical white sugar. In my experiments the larger grain size has made a big difference in allowing it to brown more without actually melting.
Therese M.
September 14, 2017
use bulk "organic" sugar from the co-op, which has a brown unrefined look to it, but I think it is still, chemically speaking, just sugar. So I wonder how it would behave in her roasted recipe, vs. refined sugar?
Stella P.
September 14, 2017
Alas, chemically it's not just sugar. Refined white sugar is 99% pure sucrose, but organic sugars are less refined, and still contain a portion of their natural glucose and fructose content (aka molasses, hence the brown hue). For that reason, organic sugars don't do well with roasting, as they will liquify at a much lower temperature.
Lucy
September 1, 2017
So now I will share a trick I learned from the Swiss pastry chef I worked for. He mixes white and brown sugars and keeps them in a warm oven till they dry out thoroughly. That combination of dry dry sugars is what he uses on Creme brûlée before using the torch. It's the best flavored topping for one of my favorite desserts that I have ever had. Your wonderful idea of roasting it is simply stellar. I'm going to go buy your book !
Lucy
September 5, 2017
His oven had a pilot light so it was always somewhat warm. He just left it, and mixed it occasionally. of course, taking it out when we used the oven. In half and half combo it is the best flavor for a creme brulee i have ever tried. Once the sugars are thoroughly dried and mixed they can be stored in air tight container to prevent moisture absorption. Then we used a simple torch, not the expensive ones they create for creme brulee. the flavor of the brown sugar really comes through just enough to set it heads and shoulders above just white sugar...which is what is usually used, right!
Lucy
September 5, 2017
Hey Charlie,
I should have added that at the end of the day when the ovens were turned off and had started to cool, the sugar would be placed inside and left overnight. I have also used this sugar blend for "sand" on a sea or sand castle cake. Works perfectly.
I should have added that at the end of the day when the ovens were turned off and had started to cool, the sugar would be placed inside and left overnight. I have also used this sugar blend for "sand" on a sea or sand castle cake. Works perfectly.
Elizabeth P.
August 28, 2017
I've been substituting brown or turbinado sugar for years because i can't stand the taste of white sugar. This is a great idea. Had to deal with added moisture in brown and texture of Turbinado. This will solve that. Thank you!
Candace C.
August 27, 2017
The sugar is actually dry caramelized as stated in the article. The sugar is
no longer white but sand colored.
no longer white but sand colored.
mela
August 27, 2017
One of Britain's largest breadmakers uses caramelized sugar as a standard ingredient, so it's been 'discovered' before. It's listed as the third ingredient in the Hovis wholemeal (whole wheat) bread, after flour and water.
Stella P.
August 27, 2017
From an objective, chemical stand point, it has most certainly been caramelized.
beejay45
August 27, 2017
Exactly, from an objective standpoint, but I am conjecturing that the caramelized sugar in the bread is different, is actually caramelized in the sense of cooked in a pan until it turns liquid. A totally different thing. But, as always, I cold be wrong about that last bit.
Candace C.
August 27, 2017
This idea to toast/roast white sugar is absolutely fabulous! If you love cooking and baking it is like being a mad scientist to create your own.
Thank you for sharing a GREAT idea!
Thank you for sharing a GREAT idea!
Babette's S.
August 27, 2017
Too bad some of the sugar producers have not caught on to this & start to market it along with white and the various brown sugars. Would be great to buy a bag or container already roasted so one does not have to take the time & oven heat to create it oneself.
Charlie
September 5, 2017
If sugar producers made it they would probably charge a small fortune for it.
Easier to make. Pop it in the oven, set timer and go do something else. Too easy. Oven heat wouldn't put the bill up more than a couple of cents.
Easier to make. Pop it in the oven, set timer and go do something else. Too easy. Oven heat wouldn't put the bill up more than a couple of cents.
Greenbeetlegirl
August 27, 2017
Would be great to use in place of regular sugar in Banana Bread, sugar cookies & especially snicker doodles!
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