Oh, baking peoples of the internets, what size sugar do you prefer for sugaring fruits or other such-like garnishes?
Oh, baking peoples of the internets, what size sugar do you prefer for sugaring fruits or other such-like garnishes? Caster aka superfine? Sanding? Ordinary granulated?
Rock Candy.
ReplyDeleteAre you talking about making candied fruits? Ordinary granulated should work fine.
ReplyDeleteTake the auntie face for unhelpfulness as a given.
ReplyDeleteThey all work, but different sources have different preferences and I was just wondering about people's experience. Did they look different or have a textural difference worth noting?
ReplyDeleteI've only used regular granulated. But I haven't really done a lot of it.
ReplyDeleteHuh. I've never sugared a fruit in my life.
ReplyDeleteShould I just skip the twss?
ReplyDeleteNever
ReplyDeleteThere is the potential difference between "candied fruit" as in fruit that has been candied by cooking in a sugar syrup (in which case it doesn't matter what kind of sugar you put in to make the syrup) and Crystalized Fruit, in which the fruit (cooked or not) has been coated in caster suger or I've even seen coated/dipped in a sugar syrup and allowed to dry with a sparkly/crystally coating. So, for example, one you would use inside a fruit cake and one you would use as a decorative garnish/stand alone item.
ReplyDeleteI definitely meant sugaring and garnishing, so for your purposes crystalized. I hadn't seen one that just let the syrup dry on it. That sounds interesting.
ReplyDeleteThe most memorable time I've seen something like that was watching some special on preparing the food for a state dinner. The chef made chocolate baskets that were filled with pastries and crystalized fruit - delicate ones like berries and grapes - that IIRC were coated with a thin layer or simple syrup and rolled in sanding sugar, so they sparkled and crunched like candy, but still with the burst and freshness of uncooked fruit. It looked pretty amazing.
ReplyDeleteDang, that's fancy!
ReplyDeleteWell, it was for a presidential state dinner, so yeah, but it was just really cool.
ReplyDelete