|By godfreydsouza on Sunday, January 16, 2000 - 11:56 pm: Edit|
I need to use this ingredient in a recipe. I do not know where I can get this ingredient. Are there any substitutes I can use instead of this item like brown sugar? Thanks
|By W.DeBord on Monday, January 17, 2000 - 10:19 am: Edit|
I never use it just because I don't have room for every ingredient ever mentioned in my work area.
There should be know reason why you can't successfully substitute reg. sugar in it's place. If it's used on top of the item decoratively I use crushed sugar cubes in it's place.
|By foodguy on Monday, January 17, 2000 - 12:38 pm: Edit|
Try a candy wholesaler.
They generally sell coloured rock sugar on sticks for specialty retailers.
|By pam on Monday, January 17, 2000 - 10:43 pm: Edit|
what are you using it for? do you mean like rock candy? like on those swizzle sticks. since you mentioned brown sugar, do you mean raw sugar? how big a size do you need? rock candy you can manke w string & sugar water if you have time.
|By judymontreal on Tuesday, January 18, 2000 - 08:57 pm: Edit|
I have some Chinese recipes that call for rock sugar. I bought some (because I guess I'm slightly obsessive about cooking) at an oriental food store. I really can't see why one can't use regular sugar instead. This stuff, if this is what you mean, comes in huge, clear, light yellow to amber lumps. I mean huge! The "rocks" are the size of unshelled walnuts so you have to break off a piece and let it melt in the recipe's liquid. The amount of regular granulated sugar to substitute is 1 tablespoon for each 3/4-inch (in diameter) lump of rock sugar. I hope this helps.
|By Panini (Panini) on Tuesday, January 18, 2000 - 09:29 pm: Edit|
if its a garnish to a show piece, boil sugar, add fondant,cover and let the sugar foam.Makes wonderful rocks.
this is not really an ingredient.
|By pam on Tuesday, January 18, 2000 - 09:35 pm: Edit|
panini, please tell me more. what does this look like?what do you do with it after it boils? please tell me.
|By Panini (Panini) on Wednesday, January 19, 2000 - 06:44 pm: Edit|
The sugar turns out like spongy,foamy looking rocks. I've use it for water under pastillage ships and all kinds of show pieces.
you boil your sugar to about hard crack .I think its 2 pounds to 10 oz h2o. Add 4oz fondant and stir with a wooden spoon.Take out the spoon quickly because it takes off. I would give 1" of boiled sugar to 10" of pot. I also cover tightly.
Let it cool.cut out of pan.
you add the color to the sugar for vibrant colors and to the fondant for pastels.
Let me know if you are going to try this, I will get you a percise formula.BE CAREFUL NOT TO BURN YOURSELF!