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4 comments to “Toast Your Sugar, Friends”

  1. Perrin Harkins says:

    April 19th, 2017 at 6:16 pm

    I tried this, and while it did have a subtle caramel flavor when tasted straight, it didn’t seem to make any difference when I used it in cookies, or to sweeten my coffee. Did you find something where you can taste the difference?

  2. I toasted a bag of sugar and also need some recipe suggestions where it makes a difference. Toasting sugar seemed to make sense, but right now it’s just taking up space in the pantry. Any ideas would be appreciated. I miss you. : )

  3. Hi Perrin and Louise! So, I have used it in meringues, cake frosting, and as a sugar topping for scones. I thought I could taste it in all of those applications? Maybe I don’t know or it was psychosomatic. And maybe it depends on how long you cook for…?

  4. I’ll have to try it as sugar topping for a certain cookie. I’ve been trying to duplicate a cookie and it’s missing something. This might be just what it needs. … I made one of Stella’s whipped creams using the remains of sour cherry pits and it was excellent. http://www.seriouseats.com/recipes/2016/06/cherry-pit-whipped-cream-recipe.html

What do you think?