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Cooking & Baking

Old Crank

(6,238 posts)

3. I am using cane sugar.

Reply to MagickMuffin (Original post)

Mon Sep 15, 2025, 04:30 AM

Sep 15

We normally get bearsugar from a local source.
Unfortunately it doesn't play well with my wife's digestive track. None of the products listed in the first reply do either. Too high a fructose content.
The cane sugar I use is courser than normal US granulated. So I mix a bit longer to display it.

For merengue I use super fine. I find that works better for me than powdered.

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Highlight:

Sugar Observations ? [View all] MagickMuffin Sep 14 OP

My sugar observation: Iwasthere Sep 14 #1

Well aware of this MagickMuffin Sep 15 #5

I read at one time there was a difference Kali Sep 14 #2

I'll check out cane sugar MagickMuffin Sep 15 #6

I am using cane sugar. Old Crank Sep 15 #3

I've never used anything other than granulated sugar MagickMuffin Sep 15 #7

For baking justaprogressive Sep 15 #4

Thanks for the suggestion MagickMuffin Sep 15 #8

My isn't that odd? justaprogressive Sep 15 #9