Baking With and Storing Sugar
Cooking tips for the caring cook.
Want the scoop on storing and baking with sugar? Check out these helpful tips for working with the most commonly used sugars -- granulated, brown and powdered sugar.
To fancy up the top of a cake, cookies, or pie, try placing a wide-patterned doily on top. Sprinkle powdered sugar over it and remove.
Granulated Sugar -- Also called white sugar called for in most recipes. Store white sugar covered in a dry place. If the sugar is lumpy, sift before using.
Brown Sugar -- Brown sugar is white sugar combined with molasses, available in light and dark. The darker the brown sugar, the stronger the molasses flavor. Brown sugar enhances the flavor and color of baked items and is commonly used in cookies, cakes and candies. Store brown sugar in an airtight plastic bag or container to prevent moisture loss.
Confectioners' or Powdered Sugar - Granulated sugar ground to a smooth powder; a small amount of cornstarch is added to prevent sugar from clumping. Used powdered sugar for frosting, candies, whipping cream and dusting on baked goods. Store powdered or granulated sugar in an airtight container. If lumpy, sift before using.
To soften hard brown sugar, place sugar in an open microwave-safe container with 1/2 cup of water in a second container and microwave for 1-3 minutes until soft. Measure and use as soon as sugar becomes soft. Brown sugar will harden again when cool. OR... Place a slice of apple in hardened brown sugar to soften it back up. To keep brown sugar soft, keep a piece of apple in the box or bag. Replace every so often.
By keeping brown sugar in a sealed plastic bag in the freezer it won't harden at all.
To clean grass stains from clothes, dissolve one part sugar in two parts water. Heat the mixture in the microwave oven for one minute. Pour over the stains. Let the clothes sit for one hour before washing them in your washing machine.