Sugar

Advice, Questions, and Discussions about Sugar

Help! The recipe I'm making says to cook the sugar to make a "medium caramel." Does this look right?
- Posted by:MGB
- November 9, 2011
- Updated over 12 years ago
- Caramel
- saucepan
- heat
- sugar
- 2502 views
- 4 Comments
Can you substitute superfine sugar for regular sugar when baking cookies?
- Posted by:jvcooks
- October 20, 2011
- Updated almost 8 years ago
- Baking
- sugar
- 44380 views
- 7 Comments
What can I cook with sugar and milk?
- Posted by:NChometowski
- October 12, 2011
- Updated over 12 years ago
- milk
- sugar
- 7138 views
- 3 Comments
Brown Sugar in Buenos Aires
- Posted by:Rachel Berkman
- September 28, 2011
- Updated over 6 years ago
- Argentina
- South America
- groceries
- sugar
- brown
- 4704 views
- 5 Comments
Preserving sugar....
- Posted by:pierino
- September 23, 2011
- Updated over 12 years ago
- Beer
- waffles
- sugar
- 14531 views
- 16 Comments
What does demarara sugar mean
- Posted by:a Whole Foods Market Customer
- August 2, 2011
- Updated over 12 years ago
- 4420 views
- 1 Comment
added about 2x too much sugar to jam - can it be salvaged?
- Posted by:@betsysbites
- July 11, 2011
- Updated almost 13 years ago
- 40423 views
- 8 Comments
A question about a recipe: Ginger Sangria

Recipe Question For: Ginger Sangria
- Posted by:WJCinNJ
- June 24, 2011
- Updated almost 13 years ago
- 2886 views
- 2 Comments
If a dessert is too sweet can I substitute a portion of the required sweetened condensed milk for evaporated milk w/o losing texture
- Posted by:edanz
- June 22, 2011
- Updated about 4 years ago
- 22943 views
- 8 Comments
I didn't see any sugar in the ingredients and wanted to double check to make sure before I started the jam. I love cherries and I love amaretto/...

Recipe Question For: Cherry Amaretto Jam
- Posted by:CathyCooks
- June 13, 2011
- Updated almost 13 years ago
- 2771 views
- 2 Comments
Dark brown sugar vs. Light brown sugar
- Posted by:skittle
- June 8, 2011
- Updated almost 13 years ago
- sugar
- 34302 views
- 9 Comments
Canning Question - How much sugar required to can a peach ginger jam?
- Posted by:melissav
- June 4, 2011
- Updated almost 13 years ago
- canning
- canning
- sugar
- 5367 views
- 7 Comments
I'd like to make it tonight and I'd like to try and use up some of the UNsweetened chocolate I have way too much of. Anyone have an educated gu...

Recipe Question For: Chocolate Pudding
- Posted by:Peter
- April 10, 2011
- Updated about 13 years ago
- 3175 views
- 1 Comment
Caster sugar and muscovado sugar in UK cookbook = Superfine sugar and dark brown sugar in US kitchen?
- Posted by:mtrelaun
- March 7, 2011
- Updated about 13 years ago
- 12599 views
- 8 Comments
I've never been much of a pastry chef, but I'm making a Thanksgiving dessert that calls for bittersweet chocolate. Locally, I can source Valhrona...
- Posted by:Kayb
- November 19, 2010
- Updated over 13 years ago
- 2126 views
- 5 Comments
I have a lot of unsweetened baking chocolate. What's the correct ratio of sugar to add if I want to use it like semi-sweet?
- Posted by:sammyjgee
- November 16, 2010
- Updated almost 4 years ago
- 50617 views
- 4 Comments
I have a lot of unsweetened baking chocolate. What's the correct ratio of sugar to add if I want to use it like semi-sweet?
- Posted by:@sammyjgee
- November 16, 2010
- Updated over 13 years ago
- Chocolate
- Baking
- sugar
- ratio
- semi-sweet
- 1831 views
- 1 Comment
Hi, can you please tell me how to make a spun sugar basket that is easily large enough to cover a ramekin ???
- Posted by:@megamoo101
- November 16, 2010
- Updated over 13 years ago
- sugar
- spun sugar basket
- ramekin
- size
- recipe
- 4120 views
- 2 Comments
Is turbinado sugar directly interchangeable with regular white sugar in recipes for baked goods? Thank you. ;o)
- Posted by:AntoniaJames
- July 26, 2010
- Updated over 13 years ago
- 11810 views
- 2 Comments

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