[Sca-cooks] period fruit pastes (long and whiny and with

[Elise Fleming]

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/