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Cooking: Difference in sugar?

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Susie2
Brazoria, TX
(Zone 9b)

February 18, 2009
12:27 AM

Post #6153190

Does anyone know the difference in sugar? At one grocery store I purchased a 4# bag that said pure cane sugar-refined (distributed in San Antonio), another 4# bag I purchased in another store said sugar granulated (distributed in Illinois). Sure have been buying a lot of it lately making peanut brittle.Just curious.
Susie
MsKatt
Mid-Michigan, MI
(Zone 5b)

February 18, 2009
9:18 AM

Post #6154789

Sugar can come from different sources. There is cane sugar and beet sugar, for starters. I live in mid-Michigan and we are a huge source of sugar beets.
MaVieRose
High Desert, CA
(Zone 8a)

February 19, 2009
12:07 AM

Post #6157770

http://www.sugar.org/consumers/sweet_by_nature.asp?id=275 types of sugar
MaVieRose
High Desert, CA
(Zone 8a)

February 19, 2009
12:12 AM

Post #6157802

http://www.sugar.org/consumers/sweet_by_nature.asp?id=275 types of sugar

edited to add a link http://en.wikipedia.org/wiki/Sugar
Susie2
Brazoria, TX
(Zone 9b)

February 19, 2009
1:11 PM

Post #6159801

The links are very interesting and educational. Never gave it much thought before.
thanks a bunch.
Susie
Bubba_MoCity
Missouri City, TX

February 19, 2009
8:19 PM

Post #6161600

A cooking tip:
If you need just a tiny bit of confectioners sugar, a blender on Hi can make regular granulated sugar into some near-superfine sugar. It was in our Oster book.

Can save a trip to the store and having to buy a whole bag.
roadrunner
Hereford, AZ
(Zone 8a)

February 22, 2009
11:27 PM

Post #6175355

My Wilton Cake decorating teacher (I Failed!) just told us to always use the H & G ...or was it G & H Brand sugar for our icing. Jo
eyesoftexas
Toadsuck, TX
(Zone 7a)

March 16, 2009
12:16 AM

Post #6272684

Hate to burst anyone's bubble...but sugar is NOT your friend. I used to eat my share of the stuff, but certain events have opened my eyes very wide to all it's evils.

"eyes"
Carolinorygun
St. Helens, OR
(Zone 8b)

March 16, 2009
2:01 AM

Post #6273221

Some years back the San Francisco Chronicle examined whether it made a difference if a baker used cane sugar as opposed to beet sugar.

http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1999/03/31/FD91867.DTL

Personally, for baking and candy-making, cane sugar is my preference.

Carol

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