One of nature’s amazing gifts to us, honey, is an excellent sugar for confectionery purposes. Honey is a natural invert sugar, has antibiotic properties, and has been revered for millennia for its flavour and health benefits – archaeological studies show that it has been harvested for at least 8000 years!…
Returning to our series on Liquid Sugars, it’s time to explore invert sugar! In case you missed our earlier posts on Liquid Sugars, catch up on the series introduction & Part 1. Invert sugar is a functional sugar – it is present in recipes generally to help maintain a smoother texture and…
Liquid glucose, like powdered glucose, has a ‘doctoring effect’ on your confections. That is, it prevents crystallization of sucrose, keeping the texture of your pieces smooth for longer. The benefit to using liquid glucose over solid is that it imparts a longer ‘tooth’ to your pieces – it adds an…
So, we’ve played with all kinds of solid sugars in our previous series of posts, now it is time to change our focus to liquids. There are so many kinds of liquid sugars – from the work horses of processed glucose and invert sugar to the delicate flavours of honeys…
Brown sugar is one of the true delights of the sugar world. It comes in many forms, including light, dark, demerara, turbinado, and muscovado. In some countries, a form called jaggery is very common, (and I’m so in love with the flavour of jaggery that I’ve given it its own post,…
Read More Sugars Part Three: Using Brown Sugar & Browned Butter Fudge Recipe
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