How to Dissolve Sugar
Sugar comes in all varieties, such as brown, cane and confectioner's. When dissolving sugar, you may encounter issues like all the sugar sinking to the bottom of the liquid or the sugar clumping together in a mixture and creating chunks rather than evenly dissolving throughout the mixture. Depending on what you're dissolving the sugar into, the best way to make sure the sugar dissolves is to mix it in when the liquid or mixture is at room temperature or higher to make sure that the sugar particles dissolve completely. Does this Spark an idea?
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Instructions
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Measure out the amount of sugar needed. If you do not know the amount needed or your recipe says something like "add sugar to taste," then you can just estimate based on the amount and type of liquid or mixture.
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Allow the liquid or mixture to reach room temperature. Some recipes call for wet ingredients that must be heated before being added to the dry. When dissolving sugar into a liquid like milk, water or tea, warm the liquid/mixture up until you see steam rising from it or until it has reached a boil.
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Slowly dissolve the sugar into the liquid or mixture. For hot liquids and mixtures, do this while they are still steaming and at the same time, stir the liquid or mixture, making sure that no sugar has pooled at the bottom or clumped up. After all the sugar is added, stir the liquid a few more times to make sure all the sugar has dissolved completely.
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Tips & Warnings
If you cannot heat liquid or mixture, sprinkle in the sugar in very small increments and stir until you see that most of the sugar is dissolved before you sprinkle in more. This will help reduce the amount of sugar that sinks to the bottom or clumps together. When all the sugar is added stir a few more times until you can no longer see a majority of sugar crystals.
