[Sca-cooks] period fruit pastes (long and whiny and with
Elise Fleming
alysk at ix.netcom.com
Fri Oct 13 05:59:28 PDT 2006
Urtatim wrote:
>Of course there's the beet sugar vs. cane sugar issue. I've got a
>huge sack of pure cane sugar in my kitchen, but i suspect that most
>commercial preserves are made with the cheapest sugar they can get.
>Anybody have any idea if the sugar source will matter for fruit paste?
I wouldn't personally use any with beet sugar. I had purchased 5 pounds of
sugar which, I believe, was mixed cane and beet. It didn't perform the way
the pure cane sugar did. Perhaps someone else might have had different
results and this _was_ quite a while ago when I was still working with
fruit pastes. Didn't like the results _at all_!
Alys Katharine
Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/
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