How to Get Sugar Out of a Dish
Before removing sugar from a dish you are preparing, understand what purpose it serves. If it simply adds sweetness, you can choose from a number of commercial sugar substitutes, which add sweetness without calories. Yet, the purpose of sugar in some recipes is not just to add sweetness. When baked, sugar caramelizes, giving cookies, cakes and other baked goods an appealing golden brown color. Sugar tenderizes baked goods, and swapping for a sugar substitute often produces unfavorable results. When using a commercial sugar substitute in baking, read the manufacturer's instructions to determine whether the product is suitable. Does this Spark an idea?
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Instructions
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Jam and Jelly
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1
Remove ¼ the sugar from the jam or jelly recipe, if the recipe does not call for pectin. If the recipe calls for pectin, skip this step and go to the next step.
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2
Remove ½ the sugar from the jam recipe, if it calls for powdered pectin.
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3
Replace the sugar with honey or corn syrup in the same amount as the removed sugar. Use light corn syrup for the recipe without pectin.
Baking with Corn Syrup
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4
Remove up to ½ the amount of sugar the recipe calls for.
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5
Add corn syrup to the recipe in the same amount as the sugar removed. For example, if you took out a cup of sugar, add a cup of corn syrup.
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6
Reduce the liquid in the recipe. For each cup of corn syrup substituted, reduce ¼ cup liquid in the recipe.
Baking with Honey or Maple Syrup
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7
Replace the sugar with honey or maple syrup. For every cup of sugar removed, add 1 cup minus 3 tablespoons of honey, or ¾ to 1 cup of maple syrup.
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8
Reduce the liquid in the recipe. For each cup of sugar substituted, reduce 3 tablespoons of liquid in the recipe.
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9
Add a pinch of baking soda to the recipe, if using honey. This neutralizes the acidity.
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1
References
- Photo Credit sugar image by Horticulture from Fotolia.com
