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Aug 28, 2006 04:30 AM

When is Beet Sugar Okay?

I know, the answer is never.

Nevertheless, I find myself in possession of over five pounds of beet sugar, and using some here and there just isn't putting a dent in it.

Are there categories of recipes that don't suffer too much from the use of beet sugar? For example, I would never use beet sugar to make candy, but I wouldn't hesitate as much putting it in brownies.

Thanks for the help!

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  1. Makes great hummingbird food. Any place where you really are not going to cook with it. Like if you were going to make mint juleps, or some other syrup where texture in a baked product or a caramel is not important. I do find making hummingbihrd food the best use for it. They especially love a 1:1 ratio right now when they are gorging to fly to Mexico and go in to torpor storing up energy for the flight.

    Pei, really do not try to turn out any quality baked goods with this stuff. I know I am most vocal about the stuff. But if you need proof and can afford to be side by side tests where all things are qual except the sugar. You will be able to tell the difference right away

    1 Reply
    1. re: Candy

      I know. I think I just need to realize it's a few dollars down the drain rather than continue experimenting and ruining other ingredients with it.

    2. if the brownie taste good then eat it.

      1. Refined white sugar is 99.9% pure sucrose - the source of the sugar shouldn't make a difference at that point. I'm curious whether the side-by-side tests were double blind.

        If you believe that the sugar will cause problems in baked goods, I'm sure it wouldn't cause any discernible flavor difference in something strongly flavored like lemonade or iced-tea.

        Less refined beet sugar is hard to get - but is a signature ingredient of Belgian beers. Home-brewers pay a premium for the stuff...

        1. While living in Germany, all the sugar was beet sugar - I never noticed any significant difference. I lived with a baking family, and while the overall sweetness of German cakes and confections is much less than ours, I'm sure it's not because of the beet sugar as much as it is that they simply like it that way. What I would give for a slice of Frau Blaich's schwarzwald kirschkuchen now...

          1. Someone brought me a 5 lb bag too - unmarked - and I was right upon looking it up that it was beet sugar.

            Hopefully it will work out for random sweetening of apples in the pie. Someone needs to make a beet sugar cookbook!

            Happy Thanksgiving :)