trying to figure out the sugar stuff.. dif. ones..

[smfeet2001]

Sucant
Turbinado
Stevia
so on

Which one is easiest to use for a one to one sugar sub for white sugar and brown sugar?

Which one is best for iced tea made in bulk?

Best for bread?

Best for pie crust?
best for baked goods such as cake, cookies and so on?

Thanks

Holly

[Mom2boys]

Hi Holly! I like the sucanat and sucanat with honey for white and brown sugar substitutes in baking. I like it in iced tea also. You will need to make a syrup with it for that. I don't know how , but I'm sure some of the other ladies can help with that one. I would use it in pie crusts and cakes as well.

I like honey for my bread.

I never use turbinado because it's too processed.

I don't have much luck with stevia because it's too bitter. It's a good choice though because it's made from an herb.

[smfeet2001]

I am concerned about the sugar disolving in the tea. I am not sure how much to use. I use alot of the white sugar to make the bulk tea. I found with Sucanat you can't use much because it goes a long way. As I found that out with making meatloaf topping and the oatmeal cereal for my boys.

TIA

HOlly

[Mom2boys]

Can you add a little at a time until it is sweet enough. You can make a syrup with the sucanat with honey by heating it on the stove with a little water. Sucanat with honey has a better flavor for tea than sucanat. It's not quite so molassessy (Is that a word?)