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Baker's Sugar

post #1 of 4
Thread Starter 
I just bought a 4-pound carton of C&H Baker's Sugar. I have a good bit of baking to do (brownies, rugelach, a lemon pie) and thought I'd give it a try. Did I waste my money?

(Thanks to all the encouragement I get here, I bake more, therefore buy more butter, sugar and flour than ever! :D)
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
post #2 of 4

I can't say you wasted your money basically because my opinion would be too subjective. (But fwiw you didn't) Anyhow I'm never one to stop someone from going the extra mile indoing something in as professional a manner as possible. Personally I've only had the budget (and the menu) a couple times in my career to warrant the (allbeit minimal) extra expense but it was more like I convinced the owners it was the porper thing to do. The other times I wasn't as successful.:bounce:And a couple time I just snuck it in as the regular sugar when I spec'ed out the menu.:rolleyes:

As far as around the house goes.... I just don't do that much baking anymore. It comes down to a storage vs shelf- life not half-life scenario.:suprise:
Anyhow it does work well for all practical purposes. In fact I wished I had some for some of the things I was/am doing this week. So.................

More power to ya!!!!!! I just wish I could sample some of the goodies your baking.;)
post #3 of 4
Im not much of a baker so ill ask the question.

what is the different between bakers sugar and regular sugar.

I know there is superfine, confectioners, granulated, sugar in the raw, light brown, dark brown etc....

Im thinking its superfine whihc i found very hard to find in a larger size.
post #4 of 4
It's ultra-fine. Unlike powdered sugar it still carries the volume of granulated sugar so it'll measure, weigh, and work just like granulated and super-fine but dissolves easier for baking/pastry purposes. Necessary where heat isn't applied at all or until it get's put in the oven.
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