What recipes are better with fructose than sugar?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Your question got me reading up on biochemical aspects of fructose & sucrose!
Fructose has a higher perceived degree of sweetness & also tends to hold on to moisture longer, This property probably makes cakes more moist if you use fructose instead of sugar.
Fructose also has a bit of an antifreeze property so you may want to avoid it in soft serve frozen dishes.
Dishes that require starch to set are better off with fructose because Fructose increases starch viscosity more rapidly so if you're thinking of making a pudding thickened with cornstarch, go with the fructose.
Disclaimer: I composed this answer based upon the wikipedia entry for fructose: For full details here's the link: http://en.wikipedia.org...
how do i get rid of my own accidental 'like' aargh...
Please enter a valid email address.
Well played. You deserve a cookie.
5 Tricks Every Food Stylist Swears By
$50 and Under Wonders
Canned Chickpea Taste Test
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.