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However, sometimes I need to sprinkle sugar on say spaghetti sauce or chili. I came up with this little trick. Simply put the cubes between two saucers and gently rock them back and forth, pressing down. You will crush the cube between the nested saucers and then you can sprinkle away!
By Sandi/Poor But Proud from Salem, OR
Usually sugar clump inside a jar, right? It can be hard to break it into pieces. Here's a tricky tip: If you have marshmallows, put 3-5 inside the jar.
Brown Sugar: To 1 cup granulated sugar, add 2 Tbsp. molasses. Stir together until evenly mixed with a fork. After trying it once, vary it by using 1 Tbsp. molasses, using the dark molasses or the light molasses. I prefer 1 cup sugar to 1 Tbsp molasses. To eliminate speckles of molasses in the sugar, pour in a re-sealable plastic food bag and, continue to knead sugar mixture until color is even. I make a double batch every time.
Powdered Sugar: Add 2 cups granulated sugar and 2 tablespoons cornstarch to a blender jar and blend on high for 2 minutes. Store in an air tight bag.
By Marjorie from Lewiston, NY
I came in from the store having bought sugar on sale, and was looking for another cannister to put it in when I spied the new 2 quart lidded pitcher I had picked up at the dollar store the day before. Sure enough - the pitcher makes a great and handy container for sugar.
Granulated sugar should be store in a sealed container in a cool dry location. If sugar is a free from pests and other contaminants and stored properly, it has an indefinite shelf life.
This is a guide about fixing a recipe with too much sugar. When the directions you followed have made your recipe too sweet, there are a few ways to tone it down.
This guide is about making homemade sugar cubes. A fun way to have festive sugar for a party or gathering is to make your own cubes.
When sugar gets hard, there are ways to make it useful. This guide is about softening granulated sugar.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
If I wanted to use marshmallow cream in place of 1/4 cup of sugar to sweeten a recipe, what would the conversion be?
Replacing sugar in a recipe
It seems that they are both just as sweet. I would try 1/4 cup. You have nothing to lose.
A substitution may work in some recipes but may not mix properly in others.