| Author | Content |
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/ar...
Personally, for baking and candy-making, cane sugar is my preference.
Carol |
