345293 Thu Nov 23 09:07:28 -0800 2006 6 31 Home Cooking 0 2043550 I didn't think I would have enough white granulated sugar to make a simple syrup and was thinking of using raw sugar. Would it work, would I use a different amount that I would if I were using white sugar? Thu Nov 23 09:07:28 -0800 2006 52342 alliebear 1 2043621 Raw sugar as in a stick of unprocessed cane? Otherwise, all sugar is really processed in some form or another (rapadura is the least processed, but it's still processed), so I don't see why not. Thu Nov 23 13:10:50 -0800 2006 2043550 13819 Karl S 2 2043884 The crudest form of sugar, the kind that Mexicans call piloncillo (little cones), is often made into a syrup - just heat the cones in water till disolved. Of course the result is dark and strongly flavored, more like maple syrup than a simple syrup. The 'raw' sugar that looks like a tan granulated should make something much closer to the simple syrup. To be safe on proportions it is probably better work by weight rather than volume, since the fineness of the grind could affect density. paulj Thu Nov 23 17:20:40 -0800 2006 2043621 12139 paulj 1 2043794 I've never had a problem using raw in making syrups and I think the raw tastes better. The processed has a slight chemical note to me when it's heated. The only thing I've had trouble with is using the raw stuff to brulee because the chuncks are a little bigger and some burn before they all melt. Thu Nov 23 16:01:02 -0800 2006 2043550 15083 sgwood415 2 2045801 Thanks. Sat Nov 25 02:34:13 -0800 2006 2043794 52342 alliebear 1 2045875 Karl S is correct that all sugar is processed in some way once the juice is pressed from the cane. My family grows sugar cane and we're harvesting right now; I was up by the mill this week. What comes out of the first few stages of the process is so unappetizing that it is unusable for food even in ways that you would use the strongest molasses. Concurrent stages remove impurities and the darker sugars as the granulation process begins. I'm not sure at what stage you would begin to call it edible "raw sugar." There are several products on the market of varying strengths. It's all sucrose in some form. I prefer demerrara sugar for my coffee and it's close to what my father's family used at home for generations. But it's hard to bake with unless I adjust recipes significantly. For simple syrup, you could use any of the sugars with the difference being the amount of molasses which would affect the taste. Personal preference, no more. Sat Nov 25 03:56:59 -0800 2006 2043550 32444 MakingSense 1 2045879 The amount you use is the same. But be warned that your simple syrup is now going to taste like simple syrup plus a mild molasses flavor. This will change the flavor of your whatever recipe a little, but the recipe will still work. Being a cheapskate, however, I would not use raw sugar for simple syrup, since it is way more expensive than plain, white sugar. Sat Nov 25 04:01:27 -0800 2006 2043550 21941 jerry i h