Let’s talk sugar!
There are so many types out there both white and brown not even mentioning the “fancy” ones.
Thinking of what is used most.
Granulated, Caster, Icing, Muscovado, Demerara, Soft Brown, Dark Brown, and the list goes on.
I am just going to focus on white sugar though. I only buy one type generally and that is Granulated.
You may wonder what I do when a recipe states to use Caster sugar or Icing sugar.
The answer is – I make my own
How do you do that? I hear you say. Well, I don’t make the sugar itself but I process it to become what I want it to be.
For the purposes of Granulated, Caster or Icing, Sugar is Sugar!
Icing is the finest and in some countries has bone char added to it to stop it clumping. I don’t believe we do in the U.K. but it is worth looking up. Especially of interest to Vegans and Vegetarians.
So if we stick with only sugar and we process it ourselves we know nothing nasty is added!
Just measure out the amount of sugar needed for the recipe.
Add this sugar to a powerful blender or food processor. I am using a Ninja Auto IQ. I was given it for Christmas one year by my eldest daughter. It is very powerful.
How long do I blitz it for?
Every food processor or blender is different. Success depends on the speed of it.
Start off slowly if it is powerful. It will not matter if you over-process it and end up with icing sugar instead of caster sugar. It will work in your recipe just fine.
Start with about 3 seconds and keep repeating until you get the desired result.
What are the benefits?
No added ingredients
Half the price
Only one bag of sugar fills up your cupboard space instead of 3.
Convenience-you always has whichever type you need as long as you have some granulated sugar at home.
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I do buy icing sugar and granulated but that is all. I add treacle to my cakes if brown sugar is called for.
That is a great idea. I’ve never tried that myself. I can imagine that would be great in gingerbread.