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01-30-2011, 10:15 AM
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#1
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Senior Cook
Join Date: Jul 2005
Location: Bordeaux
Posts: 168
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What can I do with my box of crystal sugar?
Hi,
I wasn't sure which forum to post this question in...
I have two boxes of crystal (not crystalized) sugar. This is like tiny bits of rock candy. I can't even remember why I bought it, but it has been hanging around for a while...
I have tried using it to sweeten hot drinks, but it unfortunately doesn't dissolve very well at all.
Any suggestions as to what I could use it for?
Best regards,
Alex R.
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01-30-2011, 10:18 AM
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#2
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Head Chef
Join Date: Apr 2010
Location: Florida
Posts: 1,607
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I use that type of sugar when making certain types of cookies... I roll the dough in the sugar before baking...
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A woman is like a tea bag, you never no how strong she is until you put her in hot water...
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01-30-2011, 05:06 PM
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#3
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Head Chef
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,091
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It's very, very pretty on top of cookies, muffins and fruit galettes! Like this:
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Zereh
We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
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01-30-2011, 05:17 PM
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#4
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Senior Cook
Join Date: Jan 2011
Location: Duluth, MN
Posts: 495
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Make your own caramel sauce for ice cream, or put it in hot drinks!
2 cups sugar
2 cups heavy whipping cream
1 cup light corn syrup
1/3 cup butter
1 teaspoon vanilla
Dash salt
Heat all ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly; reduce heat slightly.
Boil about 30 minutes, stirring frequently, until sugar is dissolved and mixture is light caramel colored.
Stir in vanilla. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.
If you want to try to cut out some of the fat, you could sub half and half, but I would caramelize the sugar, then add the half and half if you do that, or it might curdle from being boiled for that length of time. Otherwise, this caramel sauce is divine!! The darker you let it get, the thicker it will be. If you let it get fairly dark, it makes great caramel for dipping apples in too!
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01-31-2011, 12:59 PM
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#5
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Head Chef
Join Date: Jan 2011
Posts: 1,119
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Use it as the sugar that is torched/caramelized over creme brulee.
Craig
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01-31-2011, 01:20 PM
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#6
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 1,030
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Simmer with water for a simple syrup for sweetening drinks.
Liz
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No matter how simple it seems, it's complicated.
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01-31-2011, 01:36 PM
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#7
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Head Chef
Join Date: Dec 2008
Posts: 1,183
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You could make Humming Bird food.
All you need to make it is water and red food coloring. Having the feeder helps.
The Humming Birds get used to it being kept in one spot.
I've several that have made nests close by.
Munky.
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If your with me that's great. If not. Get out of my way.
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01-31-2011, 03:01 PM
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#8
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Senior Cook
Join Date: Jan 2011
Location: Duluth, MN
Posts: 495
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Quote:
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Originally Posted by Chef Munky
You could make Humming Bird food.
All you need to make it is water and red food coloring. Having the feeder helps.
The Humming Birds get used to it being kept in one spot.
I've several that have made nests close by.
Munky.
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Great idea, just make sure the ratio of sugar to water is correct- they are fragile little creatures and can easily become dehydrated if the concentration of sugar is too high
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01-31-2011, 04:07 PM
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#9
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Head Chef
Join Date: Jul 2008
Location: L.P. CITY, USA
Posts: 2,275
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Paint egg wash on top pie crust and sprinkle on the sugar before baking.
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Sometimes you need to fall apart so you can choose the best pieces to rebuild yourself with.
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01-31-2011, 04:12 PM
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#10
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Head Chef
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,091
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I think that "keep the humming bird feeder in one spot" is one of those old wives tales. =)~ Our hummers don't care where ours is, they always find it!
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Zereh
We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
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