White sugar and brown sugar?!
I noticed that the grains in the brown sugar cling to each other and sort of stick to the other, and this doesn't happen with white sugar!. Why is this!.!.!?Www@FoodAQ@Com
Answers:
Granulated or white sugar is highly refined cane or beet sugar!.
This free-flowing sweetener is the most common form both for table use and for cooking!.
Granulated sugar is also available in cubes or tablets of various sizes, as well as a variety of textures!.
Superfine sugar, known in Britain as Castor (or caster) sugar, is more finely granulated!. Because it dissolves almost instantly, superfine sugar is perfect for making meringues and sweetening cold liquids!. It can be substituted for regular granulated sugar cup for cup!.
Today's brown sugar is white sugar combined with MOLASSES, which gives it a soft texture!.
The two most commonly marketed styles of brown sugar are light and dark, with some manufacturers providing variations in between!. In general, the lighter the brown sugar, the more delicate the flavor!. The very dark or "old-fashioned"style has a more intense molasses flavor!.
Brown sugar is usually sold in 1-pound boxes or plastic bags!. The latter help the sugar retain it's moisture and keeps it soft!.
Hardened brown sugar can be resoftened by placing it with an apple wedge in a plastic bag and sealing tightly for 1 to 2 days!. I also have placed a slice of fresh bread in with the sugar and had good results!. Another way to soften is to place it in your microwave and heat for a few
seconds!.
A firmly packed cup of brown sugar may be substituted for 1 cup granulated sugar!.
Both granulated and liquid brown sugar are also now available!.
Neither of these forms should be substituted for regular brown sugar in recipes!.Www@FoodAQ@Com
This free-flowing sweetener is the most common form both for table use and for cooking!.
Granulated sugar is also available in cubes or tablets of various sizes, as well as a variety of textures!.
Superfine sugar, known in Britain as Castor (or caster) sugar, is more finely granulated!. Because it dissolves almost instantly, superfine sugar is perfect for making meringues and sweetening cold liquids!. It can be substituted for regular granulated sugar cup for cup!.
Today's brown sugar is white sugar combined with MOLASSES, which gives it a soft texture!.
The two most commonly marketed styles of brown sugar are light and dark, with some manufacturers providing variations in between!. In general, the lighter the brown sugar, the more delicate the flavor!. The very dark or "old-fashioned"style has a more intense molasses flavor!.
Brown sugar is usually sold in 1-pound boxes or plastic bags!. The latter help the sugar retain it's moisture and keeps it soft!.
Hardened brown sugar can be resoftened by placing it with an apple wedge in a plastic bag and sealing tightly for 1 to 2 days!. I also have placed a slice of fresh bread in with the sugar and had good results!. Another way to soften is to place it in your microwave and heat for a few
seconds!.
A firmly packed cup of brown sugar may be substituted for 1 cup granulated sugar!.
Both granulated and liquid brown sugar are also now available!.
Neither of these forms should be substituted for regular brown sugar in recipes!.Www@FoodAQ@Com
Commercial brown sugar is just white sugar with added molasses; unrefined brown sugar has residual molasses crystals!. Molasses is moist and tends to stick!.
Brown sugar does NOT contain corn syrup!.Www@FoodAQ@Com
Brown sugar does NOT contain corn syrup!.Www@FoodAQ@Com
Brown sugar has molasses and sometimes corn syrup in it!.(hence the brown color) And white sugar is just natural sugar cane that has been refined so it is not sticky!.
xoxo
Jadee Babee?Www@FoodAQ@Com
xoxo
Jadee Babee?Www@FoodAQ@Com
There is molasses in the brown sugar & molasses is sticky!.Www@FoodAQ@Com
White sugar is more refined, that's why it is white!. Brown sugar is in it's natural state!. Same principle as white rice versus brown!.Www@FoodAQ@Com
the molasses makes it stickyWww@FoodAQ@Com