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Preserving Sugar



Preserving Sugar is white sugar that comes in crystals larger than those in granulated sugar.

The idea is that because the crystals are larger, they will take longer to dissolve completely, helping to prevent sugar congregating at the bottom of your pot, or rising up as froth to the surface.

Because it minimises scum, it helps to make jellies clearer. It also reduces somewhat the need for non-stop stirring.

Preserving Sugar is different from Gelling Sugar, because Gelling Sugar contains pectin and Preserving Sugar is just sugar.


See also:

White Sugar

Caster Sugar; Cinnamon Sugar; Jam Sugar; Preserving Sugar; Sugar Cubes; Sugar Hats; Sugar; Wasanbon

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Also called:

Einmachzucker (German)

Citation

Oulton, Randal. "Preserving Sugar." CooksInfo.com. Published 10 January 2004; revised 25 September 2007. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/preserving-sugar>.

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