Honey Sugar is often used in recipes as an alternative
sweetener to sugar alone. When properly mixed into the
recipe, the right texture, flavors, and appearance are
achieved. Breads, cookies, and desserts all utilize the
many advantages of mixing and breaking down this mixture
before adding the rest of the ingredients.
Both sugar and honey contain fructose and glucose. Honey
contains other micro nutrients and forms of sugars such as
sucrose, maltose, and melezitose. To add a sweet flavors
and a smooth texture at the same time, mix both of these
sweeteners into your favorite recipe and coffee, tea, or
drink. Desserts are made with this mixture as it properly
solidifies and crystallizes. The honey sugar mixture can
take two forms a crystalline, such as fudge and fondant,
and non-crystalline, such as lollipops, taffy, and
caramels. There are many recipe ingredients and procedures
that are designed to prevent the grainy texture from
non-crystalline mixtures.
There are many ways to avoid the formation of crystals in
sugar. Other kinds of sweeteners also prevent
crystallization, so you can use them. Chefs usually use
fructose and glucose to achieve this because the large
crystals of sucrose have a harder time forming when
molecules of fructose and glucose are in the honey sugar
mixture.
Another way to break up the crystals in recipes is to add
an acidic type of ingredient, such as lemon juice or cream
of tartar. Both acidic ingredients and fatty oils are
commonly used to help mix in sweeteners when adding them to
recipes. Adding these ingredients causes the honey sugar
to break down into these two components.
Also, sugar that is low in sucrose including the high
fructose corn syrups that are commonly used in packaged
foods that are not healthy. However, adding more of these
type of processed sweeteners make your foods unhealthy. You
should use these when it is absolutely necessary.
Another ingredient commonly added to recipes are fats or
oils. Fatty ingredients, such as butter, give the recipes a
smooth texture because they interfere with the
crystallization of sweeteners. For example, toffee is very
smooth texture and can be easy broken because it has butter
in the mixture. When using honey sugar in recipes it is
important to prevent crystals from forming into the mix.
Also it is important to add a fat or an acid to break down
the mixture.
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Mama Healthy Organic Honey Crystals are easy to use instead
of honey sugar in your recipes and there is no sticky mess.
Mama Healthy also has other Healthy Natural and Organic
Sweeteners, Specialty Spice Blends =>
http://www.mamahealthy.com/recipes
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