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Author Topic: Sugar  (Read 6836 times)

Offline Tracey Z

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Sugar
« on: November 26, 2009, 08:14:12 am »
Sorry am a newbie and don't know how to even ask a question.  I was wondering if the receipes when asking for sugar - do they always mean raw sugar?
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Offline Thermomixer

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Re: Sugar
« Reply #1 on: November 26, 2009, 08:58:59 am »
Welcome to the forum. 

Generally the sugar would be either plain white (A1) sugar or raw sugar.  I am not health conscious enough and so my recipes would be bad white sugar unless stated.  But you can substitute for other varieties.

Check out this thread - http://www.forumthermomix.com/index.php?topic=1459.0
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Offline judydawn

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Re: Sugar
« Reply #2 on: November 26, 2009, 09:04:33 am »
Hi & welcome Tracey Z - ask all the questions you want, you will always get an answer.  I use raw sugar for making icing sugar and white or castor sugar for everything else. 
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Offline cookie1

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Re: Sugar
« Reply #3 on: November 26, 2009, 09:27:06 am »
Hi and welcome Tracey Z. You will soon get the hang of all this. I am not computer literate at all and manage to blunder my way through. I'm like Judy and Thermomixer. Use whatever suits you.
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Offline Chelsea (Thermie Groupie)

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Re: Sugar
« Reply #4 on: November 26, 2009, 10:17:31 am »
Yes I agree.  Just use whatever suits.  If you are happy using raw sugar it can be substituted in almost all recipes. I often blitz my raw sugar on speed 9 for a couple of seconds when making cakes, biscuits and slices.
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Offline CarolineW

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Re: Sugar
« Reply #5 on: November 26, 2009, 12:45:14 pm »
Yep, whatever suits.  I often use unrefined sugar, but not always. 
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