i have made the chocolate pudding and accidentally added loads of sugar..now it is too sweet n too sticky..what can i do with it except throwing it out?
I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form. Out of quite a few tries for
We store sugar in a ceramic canister, and we get some clumping. Restaurants in humid areas that will often add grains of a rice to a salt shaker to stop clumpin
I need to bake a cake without fructose, so all forms of granulated sugar and most syrups (including honey, agave & maple syrup) are out. I've heard of granu
I've made a few batches of hard crack candy, but so far every batch i've made has come out stickier than I'd like. by too sticky, i mean that the candies will s
A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetene
Do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some
When making a thick simple syrup (1 part water, 1 part white sugar), how can I know when I've cooked the sugar for long enough? Is it possible to overcook this
My initial guess was that refined sugar has to be the same no matter its provenance, but now I wonder if cane sugar has a different ratio of sucrose/glucose/fru
I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able
All, I'm researching a substitute for fructose-bearing table sugar. Glucose is potentially interesting from a health standpoint. Glucose is only 70% as sweet
When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
What effects does xylitol have when used in place of sugar? Will replacing sugar with xylitol lower the calories in my candy? Does it have a laxative effect
I want to make zabaglione and think that the taste could benefit if I sweeten it with honey instead of sugar. But I am not sure whether the sugar crystals have
I make small quantities (<10L) of my own maple syrup, and have always wanted to make maple candy, but the two times I tried, it did not work out very well. T
How do you control sugar caramelization?
I have a plastic tub with a screwtop lid, full of palm sugar. It's a 500g tub, about 10cm high and about 10cm diameter. Usually I buy the individual cubes of
My girlfriend has been putting honey in my coffee instead of sugar. She says it is better for me, but she can't give me an explanation I under
Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the lis
I have seen several recipes for coffee syrup, but none of them with a simple caramel taste. Is getting the caramel taste as easy as using brown sugar instead of