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I'm having some trouble making date sugar. A recipe I found said to bake the sliced dates at 450° for 10-15 minutes or until as hard as rocks, then grind them. I tried that with dried dates, but after baking they were both burned (carbonized) and still chewy. If I cooked them any more to get them harder they'd be pure burn. So I ran them through the food processor as-is, but since they were still soft the processor didn't want to get them much smaller than raisins.

Should I try fresh dates, rather than dried? Should I cook at a lower temperature for a longer period of time? I could certainly experiment on my own, but I thought I might save some time by tapping into the collective wisdom here. Thanks!