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Cooking & Preserving Foods: Difference in sugar?

Communities > Forums > Cooking & Preserving Foods
Forum: Cooking & Preserving FoodsReplies: 8, Views: 112
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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.
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.
High Desert, CA
(Zone 8a)

February 19, 2009
12:07 AM

Post #6157770 types of sugar
High Desert, CA
(Zone 8a)

February 19, 2009
12:12 AM

Post #6157802 types of sugar

edited to add a link
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.
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.
Crossville, TN

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
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.

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.

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


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