Sugars
White/Granulated Sugar - White sugar made from sugar cane or sugar beets. If a recipe in this blog looks for sugar this is the sugar it is referring to unless it states otherwise.
Caster Sugar - A finer ground granulated sugar
Soft Brown Sugar - Fine slightly sticky unrefined sugar with molasses (3.5%)
Muscavado Sugar - Dark and sticky unrefined sugar with a strong molasses flavour (6.5%) also know as Barbados Sugar
Icing Sugar - White Sugar ground down to a powder
Maple Sugar - Sap of a maple tree is reduced down gently until it reaches a crystalline state
Cinnamon Sugar - Equal quantities of cinnamon and demerara sugar
Vanilla Sugar - Vanilla sugar is a scented sugar that can be used anywhere instead of vanilla essence or extract and sugar. It makes a nice present for a foodie friend. In mainland Europe where a recipe calls for a sachet of vanilla sugar they are referring to an 8g Sachet of Vanilla Sugar which can be replaced with 1tsp of Vanilla Extract and a tsp of caster sugar.
Syrups
Honey - A natural syrup made by Bees which has differing flavours according to age, location and the flowers from which the nectar was gathered to make the honey.
Maple Syrup - A reduction of the sap of a maple tree which is graded according to when in the season it is tapped
Golden Syrup - A byproduct of the sugar refining process.
Corn Syrup - A sweet syrup derived from corn freely available in the states and a pain to buy in Ireland. Available in Light and Dark (added molasses and caramel colour) forms. It's used to prevent crystallisation of sugar
Sugar Syrup - 11/4 Sugar +1/3 syrup as an alternative to Corn Syrup
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