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Fri Dec 21, 2018, 10:59 AM

Toasted sugar. Has anyone tried this? I've never heard of it before.

Toasting sugar in a low oven allows for a range of caramelization without ever sacrificing its crystalline structure. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar. A mere hour of toasting will dramatically tame the sugar's sweetness, while extended periods of time will develop a more intense caramel flavor. So play around and find out what style works best for you.

https://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html

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Reply Toasted sugar. Has anyone tried this? I've never heard of it before. (Original post)
Arkansas Granny Dec 2018 OP
Chipper Chat Dec 2018 #1
Arkansas Granny Dec 2018 #2
Major Nikon Dec 2018 #6
DetlefK Dec 2018 #3
Chipper Chat Dec 2018 #4
912gdm Dec 2018 #5
Chipper Chat Dec 2018 #7
Laura PourMeADrink Dec 2018 #8
Arkansas Granny Dec 2018 #9
Laura PourMeADrink Dec 2018 #10

Response to Arkansas Granny (Original post)

Fri Dec 21, 2018, 11:07 AM

1. Isn't this called brown sugar?

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Response to Chipper Chat (Reply #1)

Fri Dec 21, 2018, 11:12 AM

2. Brown sugar is less refined than granulated white sugar and has a molasses content.

This method toasts granulated white sugar with low heat.

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Response to Arkansas Granny (Reply #2)

Fri Dec 21, 2018, 10:43 PM

6. Most brown sugar today is made by adding molasses to granular sugar

You can also make it at home by mixing white refined sugar with molasses.

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Response to Chipper Chat (Reply #1)

Fri Dec 21, 2018, 11:15 AM

3. No. Brown sugar is sugar where only some of the plant-material has been removed.

You start out with sugarcane-juice or sugar-beet-juice and boil it into molasses. The sugar in the molasses crystallizes and you get brown lumps of sugar. If this gets grinded down, that's the brown sugar you can buy. Brown sugar is then further refined and cleaned and you get white sugar.

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Response to DetlefK (Reply #3)

Fri Dec 21, 2018, 03:34 PM

4. I knew I should have taken Home Ec in school

Instead
Of industrial arts.

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Response to Chipper Chat (Reply #4)

Fri Dec 21, 2018, 05:17 PM

5. honest question

I would have asked the same thing but I knew about its molasses content.

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Response to 912gdm (Reply #5)

Sat Dec 22, 2018, 12:00 AM

7. I do love molasses cookies.

And I hate cookies.

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Response to Arkansas Granny (Original post)

Sat Dec 22, 2018, 01:41 AM

8. Thanks! I use brown sugar for my bourbon/

Brown sugar glazed salmon. I will try doing what you said. Step one...buy white sugar. Lol

Btw. What ever happened to to dark brown sugar? Have only seen light brown in stores for a long time now.

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Response to Laura PourMeADrink (Reply #8)

Sat Dec 22, 2018, 05:56 AM

9. I haven't tried this yet, myself. I just stumbled across it online. I don't know how it would work

as a substitute for brown sugar. It appears that it's mainly used for adding a caramel flavor to baked goods.

More info here: https://food52.com/blog/20235-how-to-make-and-use-roasted-sugar

As far as dark brown sugar, I see it at the store where I shop though I usually use light brown.

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Response to Arkansas Granny (Reply #9)

Sat Dec 22, 2018, 11:39 AM

10. Thanks. I think it's weird how things just disappear off the shelves

Sometimes. Like the only chicken broth I like manischewitz kosher disappeared a couple months ago. Maybe they stopped making it but I don't see it in Texas or Connecticut where I'm from.

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