How Do You Soften Hard Brown Sugar? We’ve got 5 of the BEST ways to soften brown sugar for baking + tricks to KEEP it soft for next time.

Brown sugar adds lovely caramel flavor and color to baked goods of all kinds, from cookies and brownies, to bars, cakes, to yummy dips, caramel corn, and frosting. It’s one of my favorite kinds of sugar to bake with! (And as a recipe developer and food blogger, I go through plenty of sugar!)

But, have you ever gone to bake a recipe only to discover your brown sugar is a rock hard lump? Don’t worry and don’t throw it out! There are LOTS of ways to soften hard brown sugar so you can still use it to bake.

From how to soften brown sugar FAST for baking projects, to how to keep it soft for next time (and why it even goes hard in the first place!), we’re covering everything you need to know about softening brown sugar.

Let’s jump in!

Why Does Brown Sugar Get Hard?

So why does brown sugar harden in the first place? It has to do with brown sugar’s unique structure! Brown sugar is brown because it contains molasses. (Light brown sugar has less molasses than dark brown sugar.) Over time, especially when it’s exposed to air, the water in the molasses evaporates, and the sugar gets hard. This can cause the brown sugar to form a rock hard lump or several big clumps.

But don’t worry! The good news is that, even if you’ve got clumpy brown sugar, there are several simple methods you can use to soften it again. Here are 5 easy ways to tackle this common problem…

1. Microwave Method (when You’re In A Hurry!)

MATERIALS NEEDED: microwave, microwave-safe bowl, damp paper towel

How do you soften brown sugar fast? In the microwave! If you need soft brown sugar, like, NOW, and don’t have time to wait, this microwave trick for softening brown sugar is the trick for you. It’s the quickest way (and easiest way!) to soften brown sugar that I know!

1. Place the hard brown sugar in a large microwave-safe container or bowl.
2. Get a few paper towels wet and squeeze out the extra water so they’re damp but not dripping.
3. Cover the bowl of hard brown sugar with the damp paper towels and microwave 10-15 second intervals at a time, stirring or using a fork to break the sugar up in between intervals. Repeat until the sugar is easy to break apart with the fork. This can take up to a few minutes to work completely, but if you’re patient, it’ll feel like magic!

2. Soften It An Oven!

MATERIALS NEEDED: oven, oven-safe container

You can use the same principle, just with the oven if you don’t have a microwave or prefer not to use one.

1. Place the hard sugar in an oven-safe container (a pie pan, sheet pan, or baking dish works best!)
2. Gently heat at 250 degrees F. for 3-5 minutes or so, stirring every few minute with a fork to break up any large pieces.
3. Watch carefully so the sugar doesn’t melt!

3. Bread Method (My Favorite Method)

MATERIALS NEEDED: 1 slice of fresh bread (gluten-free, as needed!)

This easy solution is the method I use 90% of the time because it’s so effective! In my opinion, it’s the best way to soften brown sugar consistently. Using bread to soften brown sugar works because the sugar absorbs the natural moisture from the bread and transfers it into the sugar. (It’s a great way to use up the heels and ends of your bread, too!)

1. Place a piece of bread in a container or bag with hard brown sugar. (I set it on top of the brown sugar)
2. Leave the bread in overnight (at least 8 hours, up to a day), then remove the bread and discard it. (Depending on how hard the sugar is, it may be soft enough to use after a couple of hours)
3. Your sugar should be magically soft!

Keep In Mind: You need to use FRESH bread, not stale bread for this trick to work, since the sugar needs to draw the moisture out of the bread. If your bread is dry, there won’t be moisture for the sugar to absorb! Also, be sure to discard the bread after 24 hours so it doesn’t mold. Some people use apple slices to do the same thing, but I find them to be too moist/wet for the apple method to work quite as well.

Gluten-Free Note: If you’re gluten-free or baking for someone who is, ONLY use gluten-free bread for this trick. If you’ve used regular bread/wheat bread, this sugar is no longer safe to use for those with Celiac disease or gluten intolerance.

4. The Food Processor OR Grater Method

MATERIALS NEEDED: a food processor or box grater

A simple way to break up a brick of brown sugar is to use a tool! You can “soften” or break up hard brown sugar in your food processor or using a box grater to shred or break up the large pieces. A food processor is a bit safer since you don’t risk cutting your fingers as much, so I prefer using one when I use this method.

1. If using a box grater, place the grater on a plate or in a large bowl. Use the large sides of a box grater to shave or break up the hardened sugar.
2. Or, put the hard brown sugar in a food processor and pulse the sugar in short, quick bursts to break up any large clumps.

5. Terra Cotta Sugar Saver

MATERIALS NEEDED: 1 terra cotta sugar saver (sometimes sold as a disc, medallion, or terra cotta bear)

This method is the only one that we use that requires you to get anything even remotely fancy. It’s the least effective, in my experience, but some families SWEAR by using a piece of terra cotta and have for decades! We’re still using the same moisture-transfer principle as we do with the bread trick, only with this reusable option.

1. Start with a terra cotta medallion/disc. Soak the terra cotta disc in warm water for 20-30 minutes.
2. Remove it from the water and blot off any excess water with a paper towel or clean kitchen towel so you don’t accidentally melt the brown sugar with water.
3. Place the terra cotta circle in an airtight container or bag with the brown sugar and leave it for about a day. Use a fork to help you break up any remaining clumps and store the brown sugar with the terra cotta piece to help keep it moist.
4. This usually keeps brown sugar soft for 3-6 months, but you can repeat this soaking & storing method as needed to keep your brown sugar soft.

Why It Works: terra cotta is very porous, so it can soak up water and slowly distribute it to the sugar over time.

FAQ + Tips And Tricks For Softening Brown Sugar

Why Is My Brown Sugar Hard?

Brown sugar gets hard when exposed to air over time. The liquid from the molasses in the brown sugar evaporates, leaving the sugar hard. You can fix this with one of our softening tricks!

Can I Still Use Brown Sugar That Has Hardened?

Yes! hard brown sugar isn’t a sign of spoilage, it’s just a sign that the liquid from the molasses in the brown sugar has evaporated. You can still use it! Just soften before using for best results.

How To Keep Brown Sugar Soft

So how do you keep brown sugar from getting hard in the first place? The best way prevent brown sugar hardening is to eliminate air exposure as much as possible. (Remember that brown sugar goes hard when the water from the molasses evaporates.) Here are some storage tips to keep your brown sugar soft:

• Use An Airtight Container Or Bag. Try to eliminate as much air as possible by using an airtight container or a zip-top bag with any excess air pressed out. I recommend a container that fits the sugar as snugly as possible, so there isn’t a lot of extra air trapped in the container with it.
• Try A Terra Cotta Disc. Once your sugar is soft, you can use a terra cotta disc to keep the sugar soft. (Soak it for 20 minutes, blot excess water, then add it to the sugar for 3-6 months)
• Avoid Light And Heat. Don’t store your brown sugar near the stove to avoid heating the sugar. Ideally, you’ll store brown sugar in a dark, cool area (like a pantry, in a cupboard, or in opaque containers).
• Use It! Lastly, try to use open containers of brown sugar in a timely way. Keep an eye on expiration dates, and use your oldest brown sugar first.

More Brown Sugar Tips To Try

Is Brown Sugar Gluten-Free?

The Best Brown Sugar Substitute

12 Kinds of Sugar & How To Use Them In Baking

Brown Sugar Cream Cheese Fruit Dip

Did You Try one Of These tricks?

Tell me all about it! Leave a star rating below and let me know which one you tried. I can’t wait to hear how it goes!

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How To Soften Brown Sugar

Learn 5 of the BEST ways to soften brown sugar for baking. (The bread method is my favorite!)

Course Tutorial

Cuisine American

Diet Gluten Free

Keyword best way to soften brown sugar, how to get brown sugar soft, how to soften brown sugar

Total Time 10 minutes minutes

Servings 1 batch

Author Emily Dixon, Sweets & Thank You

Ingredients

• Hard brown sugar
• A slice of bread paper towels, or a terra cotta disc, as needed by your method.

Instructions

Microwave Method (Fastest)

• Place the hard brown sugar in a large microwave-safe bowl.
• Get a few paper towels wet and squeeze out the extra water so they’re damp but not dripping.
• Cover the hard brown sugar with the damp paper towels and microwave 10-15 second increments at a time, stirring or using a fork to break the sugar up in between intervals. Repeat until the sugar is easy to break apart with the fork. This can take up to a few minutes to work completely, but if you’re patient, it’ll feel like magic!

Oven Method

• Place the hard brown sugar in an oven-safe container (a pie pan, sheet pan, or baking dish works best!)
• Gently heat at 250 degrees F. for 3-5 minutes or so, stirring every few minute with a fork to break up any large pieces.
• Watch carefully so the sugar doesn’t melt!

Bread Method

• Place a piece of bread in a container or bag with hard brown sugar.
• Leave the bread in overnight (at least 8 hours, up to a day), then remove the bread and discard it. Your sugar should be magically soft! (Depending on how hard the sugar is, it may be soft enough to use after a couple of hours) 
• Keep In Mind: You need to use FRESH bread, not stale bread for this trick to work, since the sugar needs to draw the moisture out of the bread. If your bread is dry, there won’t be moisture for the sugar to absorb! Also, be sure to discard the bread after 24 hours so it doesn’t mold.

Food Processor Or Grater Method

• If using a box grater, place the grater on a plate or in a large bowl. Use the large sides of a box grater to shave or break up the hardened brown sugar. (Be VERY careful if using this method!)
• Or, put the hard brown sugar in a food processor or blender and pulse the sugar in short, quick bursts to break up any large clumps. (This is safer than the box grater!)

Terra Cotta Method

• Start with a terra cotta medallion/disc. Soak the terra cotta disc in warm water for 20-30 minutes. Remove it from the water and blot off any excess water with a paper towel or clean kitchen towel so you don’t accidentally melt the brown sugar with water.
• Place the terra cotta circle in an airtight container or bag with the brown sugar and leave it for about a day. Use a fork to help you break up any remaining clumps and store the brown sugar with the terra cotta piece to help keep it moist. This usually keeps brown sugar soft for 3-6 months, but you can repeat this soaking & storing method as needed to keep your brown sugar soft.

To Keep Brown Sugar Soft

• Use An Airtight Container Or Bag. Try to eliminate as much air as possible by using an airtight container or a zip-top bag with any excess air pressed out. I recommend a container that fits the sugar as snugly as possible, so there isn’t a lot of extra air trapped in the container with it.
• Try A Terra Cotta Disc. Once your sugar is soft, you can use a terra cotta disc to keep the sugar soft. (Soak it for 20 minutes, blot excess water, then add it to the sugar for 3-6 months)
• Avoid Light And Heat. Don’t store your brown sugar near the stove to avoid heating the sugar. Ideally, you’ll store brown sugar in a dark, cool area (like a pantry, in a cupboard, or in opaque containers).
• Use It! Lastly, try to use open containers of brown sugar in a timely way. Keep an eye on expiration dates, and use your oldest brown sugar first. 

Video

Notes

• Gluten-Free Note: If you’re gluten-free or baking for someone who is, ONLY use gluten-free bread for this trick. If you’ve used regular bread/wheat bread, this sugar is no longer safe to use for those with Celiac disease or gluten intolerance.

TIPS & TRICKS

More Baking tips to help you

• 8 Cookie Tools We Use All The Time
• 3 Ways To Separate Egg Yolks & Egg Whites
• How To Get Eggs To Room Temperature FAST
• How To Measure Flour Correctly (Scoop & Level Method)
• How To Check If Your Baking Soda & Baking Powder Are Fresh
• How To Freeze Cookie Dough (& Bake From Frozen)
• How To Brown Butter

The post How To Soften Brown Sugar (5 Ways!) appeared first on Sweets & Thank You.

Easy tricks for softening cream cheese quickly! It’s perfect for making frosting, whipping up cheesecake, and more.

Back today with another baking tip, and this one’s all about softening cream cheese!

Softened cream cheese is a key ingredient for some of my favorite recipes–homemade cheesecake, cream cheese frosting, fruit dip, truffles, and so much more. It’s such a versatile ingredient!

The creamy texture and tangy flavor is a classic for savory dishes and sweet dishes alike! And, just like with using softened butter or room temperature eggs, the temperature of cream cheese has a big impact on the quality of your bake!

So what’s the best way to soften cream cheese? We’ll walk you through everything you need to know, plus 3 different methods to try next time you’re cooking or baking with cream cheese! (Spoiler: #3 is my favorite way!)

Let’s jump in!

Do I Really Have To Soften Cream Cheese?

YES, if your recipe calls for it. If a recipe calls for softened cream cheese or room temperature cream cheese, it’s important for the structure and quality of your recipe. In this case, you’re looking for a softer, more pliable texture. It can give you smoother cheesecake batter, lump-free frosting, or perfectly blended truffles. It makes a big difference when you’re trying to get the perfect consistency!

Ideally, room temperature cream cheese should be between 68-70 degrees F. Properly soft cream cheese should be soft enough to easily press, scoop, or blend.

So why does temperature matter? Well, using cold cream cheese can cause lumpy batter or uneven texture when blending, while using melted cream cheese can ruin the texture of frosting or cookies. So how do we get it just right? Let’s take a look at 3 great methods for softening cream cheese and 1 method you should avoid.

Option 1: Countertop Method

The most common way to soften cream cheese is to simply let it sit at room temperature. This method usually takes 60-90 minutes, so it’s the most time-consuming of the 3 we’ll discuss today. Here’s what to do:

1. Remove Packaging. If your cream cheese is foil-wrapped and packed in a cardboard box, remove and recycle the box, leaving the packaged wrapped in foil. Unwrap the package of cream cheese and let the whole block of cream cheese soften on the open wrapper, or transfer to a plate to come to room temperature.
2. Let It Rest for 60-90 minutes, or until it’s easily pliable and doesn’t feel cold to the touch. (A spoon or your finger should easily make an indent)

Pros & Cons. This is the easiest way to soften cream cheese since you just need to unwrap it and leave it alone. It is, however, the most time consuming, so you’ll need to plan ahead if you use this method.

Option 2: Cube Method

To speed up the countertop method, you can cut the cream cheese into smaller pieces before softening. Each small cube will soften faster than the large cream cheese block, so it can cut down on softening time! Expect this to take 20-30 minutes at room temperature.

1. Remove Packaging. Start by unwrapping the cream cheese, recycling the box and unwrapping the foil.
2. Cut Into Small Cubes. To speed up the softening process, use a sharp knife to cut the cream cheese into small 1/2-inch cubes. You can leave them on the open wrapper or transfer them to a plate to come to room temperature on the kitchen counter.
3. Let It Rest for 20-30 minutes, or until it’s easily pliable and doesn’t feel cold to the touch. (A spoon or your finger should easily make an indent)

Why It Works: cutting the cream cheese into small pieces increases the surface area exposed to the ambient temperature in the room. The air can move around the cubes more freely, which helps it soften faster.

Option 3: Water Bath Method (Fastest Method!)

This is the fastest way to soften cream cheese that we’ve tried, and it’s our preferred method. Just like when you bring eggs to room temperature quickly, you can use the warm water bath method (a bowl of warm water) to soften cream cheese fast. Here’s how to do it:

1. Remove Cardboard Packaging. If your cream cheese is foil-wrapped and packed in a cardboard box, remove and recycle the box, leaving the packaged wrapped in foil.
2. Add Wrapped Cream Cheese To a bowl deep enough to submerge the blocks in water. (If your cream cheese is sold in bulk or is already unwrapped, you can place it into a ziploc bag and press out any excess air before adding it to the bowl.)
3. Cover With Warm Water. Then, fill the bowl with lukewarm (not hot!) water. Be sure the water isn’t hot, or it can start to melt the cream cheese. It should just feel just warmer than your fingertips.
4. Let It Sit 15-20 Minutes. Rotate the packages every few minutes if you can so they soften evenly.

Nervous about leaking? You can place the foil-wrapped cream cheese in a large ziploc bag and press out all the excess air before sealing for an extra protective barrier!

Can I Use A Microwave?

I love my microwave for many things, but I do NOT recommend using a microwave to soften cream cheese. The microwave method is decidedly the riskiest method, since microwaves notoriously do not distribute heat evenly and can easily melt or scorch cream cheese. Melted cream cheese can separate because of its high fat content, which can ruin the texture of recipes like frosting and cheesecake. It’s the least reliable method, and I don’t recommend it.

If you plan to use your microwave, I recommend using a lower power setting (start with 50% power, if you can!) and microwaving unwrapped cream cheese on a microwave-safe plate or microwave-safe dish for very short increments of time (just 10-second intervals at a time). You’ll need to pay careful attention to it, since it’s likely to melt or separate using this method.

FAQ + Tips And Tricks For Softening Cream Cheese

What’s The Best Kind of Cream Cheese? For most baking and cooking projects, you’ll get the best results from a full-fat block of cream cheese (brick-style cream cheese/block cream cheese), rather than whipped cream cheese or cream cheese spreads. That said, always follow the recommendation in your recipe, since the recipe creator has taken that into account.

How Long Does It Take Cream Cheese To Soften? If you’re simply setting cream cheese out on the counter, it can take 60-90 minutes to properly soften, depending on the temperature in your house. With our water method, the cream cheese will be softened in just 15-20 minutes.

How Long Can Cream Cheese Sit Out? To follow general food safety guidelines, cream cheese shouldn’t be out at room temperature longer than 2 hours to avoid bacterial growth.

Yummy Ways To Use Cream Cheese

Brown Sugar Cream Cheese Fruit Dip

Gluten-Free Oreo Cheesecake

Gluten-Free Sugar Cookie Bars

Gluten-Free Fruit Pizza Cookies

Did You Make This Recipe?

Tell me all about it! Leave a star rating below and let me know which one you tried! I can’t wait to hear how it goes!

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How To Soften Cream Cheese Quickly

These 3 methods are perfect for softening cream cheese for a cheesecake recipe, frosting, dip, appetizer, and more!

Course Tip

Cuisine American

Diet Gluten Free

Keyword how to soften cream cheese

Prep Time 20 minutes minutes

Servings 1 batch

Author Emily Dixon, Sweets & Thank You

Ingredients

• Cream Cheese
• For Water Method: A large bowl or container + a bag, if needed
• For Cubing Method: A sharp knife

Instructions

For Countertop Method (60-90 Minutes)

• Remove Packaging. If your cream cheese is foil-wrapped and packed in a cardboard box, remove and recycle the box, leaving the packaged wrapped in foil. Unwrap the cream cheese and let the block of cream cheese soften on the open wrapper, or transfer to a plate to come to room temperature.
• Let It Rest for 60-90 minutes, or until it’s easily pliable and doesn’t feel cold to the touch. (A spoon or your finger should easily make an indent)

For Cube Method (20-3o Minutes)

• Remove Packaging. Start by unwrapping the cream cheese, recycling the box and unwrapping the foil.
• Cut Into Small Cubes. To speed up the softening process, use a sharp knife to cut the cream cheese into small 1/2-inch cubes. You can leave them on the open wrapper or transfer them to a plate to come to room temperature.
• Let It Rest for 20-30 minutes, or until it’s easily pliable and doesn’t feel cold to the touch. (A spoon or your finger should easily make an indent)

For Water Method (15-20 Minutes)

• Remove Cardboard Packaging. If your cream cheese is foil-wrapped and packed in a cardboard box, remove and recycle the box, leaving the packaged wrapped in foil.
• Add Wrapped Cream Cheese To A Bowl deep enough to submerge the blocks in water. If your cream cheese is sold in bulk or is already unwrapped, you can place it into a ziploc bag and press out any excess air before adding it to the bowl.
• Cover With Warm Water. Then, fill the bowl with warm (not hot!) water. Be sure the water isn’t hot, or it can start to melt the cream cheese. It should just feel like warm bath water.
• Let It Sit 15-20 Minutes. Rotate the packages every few minutes if you can so they soften evenly.

Video

Notes

• For food safety, cream cheese shouldn’t be out at room temperature longer than 2 hours.

The post How To Soften Cream Cheese Quickly appeared first on Sweets & Thank You.

Learn how to grate zucchini for baking zucchini bread & cake, making meatballs, and more with this easy tutorial. (+10 zucchini recipes to try!)

Summer is zucchini season, and by July & August, it seems like gardens, grocery stores, farmer’s markets, and farm stands are all overflowing with extra zucchini!

This is the time of year where I start putting zucchini in everything! From fudgy Chocolate Zucchini Cake to classic zucchini bread, muffins, meatballs, and more, we can’t get enough!

If you, too, find yourself with a lot of zucchini (or a craving for zucchini cake!), you’ll need to know how to prepare it.

From how to choose good zucchini at the store to 2 ways to grate zucchini for baking, to what, exactly, it means when a recipe asks you to squeeze out the excess liquid, we’ve got everything you need to know about how to shred zucchini.

Let’s get started!

Here’s What You Need To Get Started

• Fresh Zucchini. These methods work with fresh zucchini (not frozen). See below for tips on picking the best zucchini!
• A Knife & Cutting Board. You’ll use these to trim off the ends of the zucchini and the cutting board can also help hold a grater steady.
• A Food Processor OR Grater. Then, to grate the zucchini, you’ll need a food processor fitted with a grating blade, or a handheld or box grater.
• Paper Towels or Cloth, If Needed. If your recipe calls for the extra liquid to be squeezed out of the zucchini, you’ll need some paper towels or a clean kitchen cloth/cheesecloth.

How To Choose Good Zucchini.

• Weight. Look for zucchini that feels heavy for its size. This is a sign that it’s “juicy” and not dried out.
• Smooth, Firm Skin. Then, look for zucchini that has firm skin. (It shouldn’t be tough, just not wrinkly or saggy in spots).
• No Big Blemishes Or Soft Spots. Small blemishes aren’t a problem–just choose zucchini that doesn’t have dips, divots, or soft spots. These can be signs of damage or decay.
• What About Size? The other factors are more important. Size only matters to make sure you have enough for your recipe! Small zucchini can be ripe and delicious, and large ones can sometimes get tough, dry, or have overly large seeds inside. If you have your choice of all sizes, a medium zucchini can usually do the job!

How To Grate Zucchini With A Food Processor (Easiest Way!)

Grating zucchini with a food processor is by far the fastest way to grate zucchini! It does mean washing the food processor, but for me, the trade-off is worth it!

1. Set Up The Food Processor. Start by fitting your food processor with the grating blade or grating attachment. (Sometimes called the shredding disc.)
2. Wash & Prep The Zucchini. Start by washing the zucchini well. Shake off any extra water (or pat dry if desired).
3. Trim off both ends–the stem end and base end–with a sharp knife.
4. Cut Into Small Sections. Then, cut the zucchini into a few small sections (I aim for 2-3 inches each) and add a few sections at a time to the chute of your food processor. Push down with the food pusher/tamper and pulse or grate until all of the zucchini is shredded. (There may be a few very thin slices that don’t quite grate all the way. You can discard these or chop them up by hand)
5. Repeat this process until all the zucchini is grated.

How To Grate Zucchini With A Box Grater

So how do you grate zucchini without a food processor? You can use a box grater! Any kind of cheese grater or box grater should work well. I love this one because it snaps onto a container that catches everything you grate, but a standard box grater or hand-held grater works perfectly!

1. Wash & Prep The Zucchini. Start by washing the zucchini well. Shake off any extra water (or pat dry if desired).
2. Trim off both ends–the stem end and base end–with a sharp paring knife.
3. Grate The Zucchini. Brace a grater against a steady surface so it doesn’t slip. (I like to use a cutting board or plate.) Hold the grater still with one hand then use the other hand to hold the zucchini. Move the zucchini up and down against the grating blades on the side of the box grater with the largest holes to grate the zucchini. (I hold the zucchini at a 45-degree angle to get the best leverage). Adjust your grip as you go so that your fingers don’t get too close to the grating blades.

How To Squeeze Extra Liquid Out Of Zucchini

Many recipes that use shredded zucchini call for excess moisture to be squeezed out of it before adding it to the recipe. Zucchini is a very water-heavy vegetable, so squeezing the extra liquid out before using helps keep the balance of wet and dry ingredients in place. Taking the time to do this step helps with the taste and texture of all your favorite zucchini recipes!

If your recipe calls for extra water to be squeezed out of the zucchini, here’s what that means:

1. Gather Some Of The Grated Zucchini. Working in batches, take sections of your grated zucchini and wrap in paper towels, cheesecloth, or a thin, clean kitchen towel.
2. Squeeze tightly to let the paper towel absorb extra liquid. Some may even drip out!
3. Make Sure You’ve Got It All. If you’ve soaked through what you’ve got, get fresh paper towels or move to another section of your cheesecloth/kitchen towel until there’s no more dripping happening.
4. Repeat With Remaining Zucchini. Set this section of zucchini aside in a bowl or on a plate, and repeat until all the zucchini has been squeezed.

10+ Yummy Ways To Use Grated Zucchini

Now that you know how to grate zucchini, it’s time to talk about all the delicious ways to use grated zucchini! I love that zucchini can be used for sweet treats or savory dishes. Some of our favorites are:

1. Chocolate Zucchini Cake. There are 3 FULL CUPS of grated zucchini in this super moist gluten-free chocolate zucchini cake, but you’d never know it! (You’ll come for the frosting & stay for the cake!)
2. Gluten-Free Zucchini Bread. Grated zucchini helps keep this spiced quick bread extra moist & delicious. I love the blend of spices in our zucchini bread recipe!
3. Chocolate Chip Zucchini Muffins. These easy gluten-free zucchini muffins are so yummy! I love the notes from the brown butter.
4. Smoothies. Did you know you can add zucchini to smoothies? A little bit adds extra veg without impacting the flavor. REALLY!
5. Omelets Or Eggs. I often add shredded zucchini to my eggs in the morning! It cooks super quickly and gives me some extra veggies to start my day.
6. Mini Quiche. Add some grated zucchini to these mini quiche along with other goodies like red peppers, bacon or sausage, cheese, etc.
7. Salads. I usually prefer cucumber in my salads, but grated zucchini easily “melts” into a big chopped salad recipe, like Italian Chopped Salad! You won’t even notice it!
8. Spaghetti Sauce. If you’ve got just a little grated zucchini left, you can easily mix it into your favorite spaghetti sauce recipe. It’ll cook down and add an extra layer of veggie goodness to your pasta night!
9. Chicken Zucchini Poppers. Adding shredded zucchini to the meatballs keeps them light & tender without any need for breadcrumbs! Perfect for grain-free, paleo, and whole30 recipes!
10. Buffalo Chicken Burgers. We use this same trick when we make Buffalo Chicken Burgers. So light & delicious!
11. Side Dishes. Mix grated zucchini into rice, tuck it into casseroles, or make zucchini fritters!

FAQ + Tricks To Keep In Mind

Do You Peel Zucchini Before Grating? No. Zucchini skin is thin and softens easily during cooking or baking. Unless your recipe specifically calls for it, you do not need to peel zucchini before shredding or grating.

How Long Is Grated Zucchini Good In The Fridge? Before it’s been cut or grated, whole zucchini keeps fresh in the fridge 1-2 weeks. Once it’s been cut or cooked, however, zucchini will only keep about 3-4 days in the fridge.

How To Freeze Grated Zucchini. Frozen zucchini tends to seep a lot of its liquid when thawed, so it works. best in recipes like soups and sauces. That said, you can help with this excess water by squeezing the liquid out of the zucchini (see above for how!), then lightly salting the zucchini, waiting 10-20 minutes and squeezing it again. The salt will help pull extra liquid to the surface so you can get every last bit. Once you’ve grated and squeezed it, you can transfer it to freezer bags or airtight containers and freeze up to 2 months.

Can I Use A Blender To Grate Zucchini? No. This will puree or blend your zucchini too finely.

TIPS & TRICKS

More Baking Tips To Try

• 8 Cookie Tools We Use All The Time
• How To Brown Butter
• 3 Ways To Separate Egg Yolks & Egg Whites
• How To Get Eggs To Room Temperature FAST
• How To Measure Flour Correctly (Scoop & Level Method)
• How To Check If Your Baking Soda & Baking Powder Are Fresh
• How To Freeze Cookie Dough (& Bake From Frozen)

Did you Try It?

Leave a star rating below and tell us what you made with your grated zucchini! Sharing it on Instagram? Tag us @sweetsandthankyou so we can see your creations!

How To Grate Zucchini For Baking & Cooking

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• Author: Emily Dixon, Sweets & Thank You
• Total Time: 5 minutes
• Yield: 1 batch 1x
• Diet: Gluten Free

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Description

2 easy ways to grate zucchini for baking & cooking! Perfect for prepping zucchini for zucchini cake, zucchini bread, meatballs, muffins, and more!

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Ingredients

• Fresh zucchini (No need to peel!)
• Cutting board
• Sharp knife
• A food processor with grating blade OR a box grater/hand grater

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Instructions

To Grate Zucchini With A Food Processor:

1. Set Up The Food Processor. Start by fitting your food processor with the grating blade/disc. (Do not use the S-blade that you use for blending)

2. Wash & Prep The Zucchini. Start by washing the zucchini well. Shake off any extra water (or pat dry if desired).

3. Trim off both ends–the stem end and base end–with a sharp knife.

4. Cut Into Small Sections. Then, cut the zucchini into a few small sections (I aim for 2-3 inches each) and add a few sections at a time to the chute of your food processor. Push down with the tamper and pulse or grate until all of the zucchini is shredded. 

5. Repeat this process until all the zucchini is grated.

To Grate Zucchini With A Box Grater or Hand Grater:

1. Wash & Prep The Zucchini. Start by washing the zucchini well. Shake off any extra water (or pat dry if desired).

2. Trim off both ends–the stem end and base end–with a sharp knife.

3. Grate The Zucchini. Brace a grater against a steady surface so it doesn’t slip. (I like to use a cutting board or plate.) Hold the grater still with one hand then use the other hand to hold the zucchini. Move the zucchini up and down against the grating blades to grate the zucchini. (I hold the zucchini at a 45-degree angle to get the best leverage). Adjust your grip as you go so that your fingers don’t get too close to the grating blades. 

Don’t Forget To Squeeze!

If your recipe calls for it, make sure you squeeze the extra liquid out of the grated zucchini before adding it to your recipe. This will help you get the ratio of wet & dry ingredients just right. Here’s how: 

1. Gather Some Of The Grated Zucchini. Working in batches, take sections of your grated zucchini and wrap in paper towels, cheesecloth, or a thin, clean kitchen towel.

2. Squeeze tightly to let the paper towel absorb extra liquid. Some may even drip out!

3. Make Sure You’ve Got It All. If you’ve soaked through what you’ve got, get fresh paper towels or move to another section of your cheesecloth/kitchen towel until there’s no more dripping happening.

4. Repeat With Remaining Zucchini. Set this section of zucchini aside, and repeat until all the zucchini has been squeezed. 

Notes

• Before it’s been cut or grated, whole zucchini keeps fresh in the fridge 1-2 weeks. Once it’s been cut or cooked, however, zucchini will only keep about 3-4 days in the fridge.

• Prep Time: 5 minutes
• Category: Tutorial
• Method: Food Processor
• Cuisine: American

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Ever wondered if sugar is gluten-free? We’re breaking it all down, from types of sugar, to which brands are gluten-free and more!

So, you’re ready to bake gluten-free, but you’re not sure… is sugar gluten-free?

I GET IT!

Especially at the beginning of transitioning to a gluten-free diet, it’s so overwhelming to have to re-think every ingredients and re-read every label to check that everything is safe to eat. Today we’ll take the guesswork out of sugar.

Here’s what you need to know about gluten-free sugar…

Is White Sugar Gluten-Free?

Granulated sugar IS considered gluten-free. Whether it’s beet sugar or cane sugar, both kinds of white sugar are made with a single ingredient, so they can safely be considered gluten-free.

One thing to note is that commercial white sugar is usually processed with natural carbon (or bone char) to help decolorize it and give it that super white appearance. This is all gluten-free, but does mean that most regular white sugar is not vegan. (Organic sugar in the United States is always made from sugarcane and is not processed with bone char.)

Is Brown Sugar Gluten-Free?

Brown sugar is actually just white sugar with added molasses! Both sugar and molasses are considered gluten-free, so brown sugar is safe for Celiac disease and gluten intolerance.

What about light brown sugar vs dark brown sugar? That’s simply a matter of how much molasses is in the sugar! Dark brown sugar has more molasses than light brown sugar. Both light brown sugar and dark brown sugar are gluten-free.

Is Powdered Sugar Gluten-Free?

Most of the time, yes! Powdered sugar (sometimes labeled confectioner’s sugar or icing sugar) is unique from other kinds of sugar because it usually contains some sort of starch to help avoid clumps. Most brands use cornstarch or arrowroot starch, which are both gluten-free. This is one sugar you’ll want to double-check before using!

What About Other Kinds Of Sugar?

So what about all the other kinds of sugar? There are a lot of kinds of sugar and sweetener out there, but here’s a breakdown of all the common kinds. (Learn all about different kinds of sugar and how to use each one in this post all about sugar!)

• Coconut Sugar – Coconut sugar is made from coconut blossom nectar and is considered gluten-free.
• Date Sugar – This type of sugar is made from dehydrated dates and is gluten-free.
• Maple Sugar – Made from crystallized maple syrup, maple sugar is considered gluten-free. (Read more about gluten-free maple syrup here)
• Muscovado Sugar – This dark sugar is gluten-free!
• Pearl Sugar – Pearlized or pearl sugar, like Swedish pearl sugar and Belgian pearl sugar, is gluten-free. It won’t melt and is typically used for decoration only.
• Superfine Sugar/Caster Sugar – this fine-grained sugar is gluten-free. It’s just like white sugar, simply with smaller granules. It dissolves more easily than other sugar, making it great for mocktails & beverages, simple syrup, meringues, and more.
• Sparkling Sugar & Sanding Sugar – these decorative sugars are both gluten-free.
• Sugar Cubes – Are sugar cubes gluten-free? YES! They’re just sugar or sugar held together with sugar syrup, so they’re gluten-free. (Do check your labels on this one, though!)
• Demerara Sugar & Turbinado Sugar. Raw cane sugar, sometimes labeled Turbinado sugar, Demerara sugar, or raw sugar, is also considered gluten-free. It’s typically used as a garnish or to sweeten coffee and tea.
• Honey, Agave & Maple Syrup. In their pure form, these are all gluten-free.
• Sugar Alternatives – Most alternative sweeteners, sugar substitutes, and artificial sweeteners, such as erythritol (Swerve), sorbitol, xylitol, stevia (liquid and powdered), aspartame (Nutrasweet), sucralose (Splenda), saccharin (Sweet N Low) monk fruit, allulose, and others are gluten-free. As always, read the labels on anything you plan to use!

FAQ + Tips For Buying Gluten-Free Sugar

Avoid Cross Contamination With These Tips!

If you’re baking for a gluten intolerant family member (whether they have Celiac disease or non-celiac gluten sensitivity), it’s very important to avoid cross contamination (getting gluten-containing ingredients mixed into gluten-free ingredients.) Even a very small amount of contact with wheat, barley, or other gluten ingredients can cause symptoms of a reaction, immune response, or illness in Celiacs or gluten-intolerance.

• To avoid this, the best practice is to use a separate bag of sugar JUST for gluten-free baking.
• Additionally, do not use tools that have come in contact with wheat flour to scoop or measure gluten-free sugar when baking.
• Either pour the sugar out into your measuring cup or use clean or separate measuring tools for gluten-free ingredients.

What About Flavored Sugar?

If you’re buying an infused or flavored sugar, it’s important to check the label to ensure it’s gluten-free. Many infused sugars and flavored sugars use simple ingredients, like vanilla, orange zest, cinnamon, etc. that are clearly gluten-free, but it’s important to double-check before using. Avoid extras like malt, which is made from barley.

When In Doubt, Ask A Doctor!

As with any food you’re unsure about with a gluten-free diet, consult a doctor, registered dietitian, or nutrition professional for medical advice about your specific situation. They can help you learn what intake works best for you, how to balance your blood sugar, and how to deal with any digestive symptoms you may be experiencing (headache, constipation, blood sugar spikes, etc.)

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It’s no secret that we LOVE using butter here at Sweets & Thank You. It finds its way into cookies, epic brownies, fluffy cakes, luscious caramel sauce, frosting, snack mix, and more.

I know it sounds simple, but whether it’s learning how to measure flour correctly (GAME CHANGER!), or learning an easy trick to get eggs to room temperature fast, we love sharing baking tips that improve every bake! That’s why today, we’re breaking down everything you need to know about measuring butter.

It’s easy to get mixed up when you’re baking! (“Um, how many sticks are in a cup again?” “Wait, how many tablespoons of butter are in a stick?”), so we’ve got common weights and measurements, a free printable cheat sheet you can use for quick reference, and our best tips and tricks for getting those measurements right every time.

Let’s jump in! Here’s everything you need to know about how to measure butter…

How Is Butter Measured?

Universally, the most accurate way to measure butter is by weight, but different countries have different methods of measuring butter in everyday baking:

• In the United States, butter is often measured by the stick or cup
• In Canada, butter is often measured by volume (cups)
• In Europe, Australia & New Zealand, butter is typically measured by weight in grams

How Much Is A Stick OF Butter?

In the United States, butter is often packaged and wrapped in “sticks” of butter. A standard stick of butter is 1/2 cup butter or 8 Tablespoons. Many brands of butter in the united states have wrappers with markings denoting each tablespoon to make it easy to measure. Each line on the stick is usually 1 Tablespoon.

European-style butter (like Kerrygold butter) or butter sold in bulk is sometimes packaged and wrapped in blocks rather than sticks. A block of butter is often packaged as 2 cups of butter (4 sticks/1 pound/454 grams) or 1 cup of butter (2 sticks/8 oz./227 grams). Always reference your package before you start measuring so you know what you’re working with!

Common Butter Measurements & Equivalents

So how do tablespoons match up to sticks of butter? Let’s look at some common butter measurements and equivalents to make baking with butter easier than ever.

• 1/4 cup butter = 4 Tablespoons = 1/2 stick = 2 oz. = 57 grams
• 1/3 cup butter = 5 Tablespoons + 1 teaspoon = 2.66 oz. = 75 grams
• 1/2 cup butter = 8 Tablespoons = 1 stick = 4 oz. (1/4 pound) = 113 grams
• 2/3 cup butter = 10 Tablespoons + 2 teaspoons = 5.33 oz = 151 grams
• 3/4 cup butter = 12 Tablespooons = 1 1/2 sticks = 6 oz. = 170 grams
• 1 cup butter = 16 Tablespoons = 2 sticks = 8 oz. (1/2 pound) = 227 grams
• 1 1/2 cups butter = 24 Tablespoons = 3 sticks = 12 oz (3/4 pound) = 341 grams
• 2 cups butter = 32 Tablespoons = 4 sticks = 16 oz (one pound) = 454 grams

Save Time With Our Printable!

Get our butter equivalent cheat sheet sent right to your inbox. You can print it out to keep on hand for baking projects big and small!

GET OUR BUTTER CHEAT SHEET

How To Measure Butter, Step BY Step

Weigh Butter On A Scale

Measuring butter in ounces or grams on a scale is the single most accurate way to measure butter for a recipe. Here’s how to weigh it on a digital scale/kitchen scale:

1. Tare The Scale To Zero. For a digital scale, turn the scale on and tare/set the kitchen scale to zero. (I usually place a piece of parchment or a plate on the scale and then tare to zero to account for the weight of the parchment/plate & save me the hassle of clean-up later.)
2. Add the butter to the scale.
3. Add or remove butter as needed until you reach the desired weight.
4. Use butter as directed in your recipe.

Measure By The STick

1. Use The Markings On The Wrapper. Use the markings on the butter wrapper to measure how many tablespoons or cups you need for your recipe. Typically each line on the butter represents 1 Tablespoon of butter. (Remember that 8 Tablespoons of butter are in a stick, and a stick is 1/2 cup butter.)
2. Slice With A Sharp Knife. Use a sharp knife to cut the butter carefully along the line you need.
3. Use butter as directed in your recipe.

FAQ + Tips And Tricks For Measuring Butter

Do You Use A Measuring Cup To Measure Butter?

Not usually. Butter is usually measured by weight in ounces or grams on a scale, or in Tablespoons or cups. However, you typically use the measurements on a stick of butter rather than scooping the butter into measuring cups.

Do You Measure Butter Solid Or Melted?

It’s easiest to measure butter solid, even if you plan to melt it later. If your recipe calls for the butter to be melted at some point, I recommend measuring the butter cold (weighing or cutting the butter to size) and THEN melting it as directed in your recipe. That said, always follow the instructions in your recipe.

How Much Butter Is In A Pat?

If a recipe calls for a “pat of butter,” this typically means about 1 Tablespoon of butter, sliced from the stick (or individually wrapped at hotels & restaurants).

The post How To Measure Butter (Sticks, Tablespoons & More!) appeared first on Sweets & Thank You.

Need a little lemon zest for a recipe? We’ll teach you everything you need to know about how to zest a lemon!

Lemon is one of my favorite flavors to use in cooking and baking. It feels like lemon goes with almost everything! From sweets like cookies, cakes, pies, and bars, to savory options like chicken, salads, dressings, sauces, and vegetables, lemon zest adds delicious flavor!

Many of my favorite lemon recipes pack the biggest lemon punch by using both lemon zest and lemon juice. I’m all about that lemon zest!

If you’ve ever wondered “what does it mean to zest a lemon?,” “how much zest is in a lemon?” or “what exactly is lemon zest?” you’re not alone! Thankfully, zesting a lemon is a SUPER easy culinary trick that will instantly add vibrant fresh lemon flavor to recipes and baked goods of all kinds.

Here’s what you need to know about how to zest a lemon (and other citrus fruits, too!)…

What Is Lemon Zest?

So what exactly IS lemon zest? Is it the same thing as lemon peel? Let’s talk about it!

• Lemon zest is the yellow lemon peel–the thin, porous outer layer or rind of a lemon. It’s important to note that lemon zest is the yellow part of the peel ONLY. It’s is full of lemon essential oils that are so fragrant and flavorful.
• Lemon zest does NOT include the white part beneath. This white layer is called the pith. It’s bitter, spongy, and can add an unpleasant taste and texture to recipes.

How Much Lemon Zest Do You Get Per Lemon?

The general rule of thumb is that 1 lemon yields about 1 Tablespoon of zest. If your lemons are smaller or larger, you may get less or more zest.

What Are The Different Ways to Zest A Lemon?

Now that you know what lemon zest IS, how do you get the zest off of a lemon? There are several ways you can try, ranging from easiest and most effective, to most difficult and least effective. (You can use zest citrus fruits, like oranges, limes, and grapefruit using the same methods!)

1. Use A Microplane Zester (Easiest)

The easiest, most effective way to zest a lemon is to use a microplane zester or rasp grater. Microplane is a brand name, but (much like Kleenex and tissues) it has kind of been adopted as the description for a rasp grater.

This type of grater has an exceptionally fine toothed texture which makes for fine, delicate grating. It’s perfect for getting the thin layer of zest off of citrus fruit, finely grating parmesan cheese, etc. You use it much like a traditional grater.

For the best stability and visualization, I recommend placing the lemon on a stable surface (countertop, cutting board, etc.) and using the zester upside down, so that you can easily see when you reach the white pith. If you prefer, you can instead brace the zester against the stable surface and hold the lemon in your dominant hand. Move the over the zester, trying to JUST get the yellow zest and not the white pith.

2. Use A Box Grater

If you don’t have a microplane zester/rasp grater, you can use the finest side of a box grater or hand-held grater (cheese grater) for a similar effect. Again, focus on getting just the yellow zest, and avoiding the white pith.

3. Use A Citrus Zester With Channel Knife

This type of citrus zester is best if you’re looking for larger curls or slices of zest. Larger strips of lemon zest work beautifully for garnish, cocktails, or mocktails, since they have a bigger visual impact.

There are two parts to this type of zester. The small, circles at the top are the zester, while the indented grater on the side is called the channel knife. The zester will form long strings of zest, while a channel knife will make one large curly peel.

It can take a bit of practice to get this tool down, so I only use it when I need to for garnish. To use the zester end, hold the tool in your dominant hand and gently press the zester down into the lemon zest and scrape towards your body, doing your best to remove just the yellow zest.

To use the channel knife, hold the zester tool in your dominant hand. Press in and scrape to make long strips of zest. (This video gives you a nice visual of ways to use a channel knife to make decorative accents!)

4. Use A Knife

Okay, but can you zest a lemon without a grater? If you don’t have any type of grater or zester available, it is possible to remove the zest from a lemon with a knife. This requires good knife skills and a sharp paring knife or small, sharp serrated knife. Carefully use the knife to cut away the zest in large sections, trying your best to avoid the white pith.

From there, you can use the large pieces, or you can mince or slice the strips of zest into smaller pieces, as needed.

5. Use A Vegetable Peeler

In my experience, this is the least effective and most difficult way to zest a lemon. If you have a very sharp vegetable peeler and a firm lemon, you can use it like a paring knife, to carefully remove the zest in long strips.

I find many of us don’t have a strong enough veggie peeler or the peeler tends to also scrape off the white pith underneath. It’s very easy to cut yourself with this method, so I only recommend it if it’s your only option and you’re an experienced cook/baker.

10 Ways To Use Lemon Zest In Cooking & Baking

Now that you know how to zest a lemon, I thought I’d share some yummy ways to use it! Here are 10 of my favorite ways to use lemon zest in baking and cooking projects:

1. Lemon Bundt Cake. Light, fluffy, and bursting with lemon flavor, this Gluten-Free Lemon Cake, well… takes the cake!
2. Garnishing Green Veggies. Add a little lemon zest and lemon juice to steamed, roasted, grilled, or sauteed green veggies. Try Lemon Asparagus, Lemon Broccoli, some zucchini, artichokes, peas, or Spinach With Lemon and Garlic.
3. Lemon Poppy Seed Muffins. Want to add some serious lemon flavor to your muffins? Try these Lemon Poppy Seed Muffins which use plenty of lemon zest for serious lemon flavor.
4. Energy Bites. Adding a bit of zest to these Lemon Energy Bites makes them taste like dessert. Really. No sugar required!
5. Lemon Shrimp. Seafood and lemon are a classic pairing, and this super quick One Pan Lemon Shrimp recipe makes for a fresh, easy dinner any night.
6. Pesto. Next time you make pesto, add a bit of lemon zest and lemon juice. You’ll never be the same!
7. Chicken Marinades. Pair lemon juice, lemon zest, olive oil, garlic, and some fresh herbs and you’ve got an instantly delicious chicken marinade.
8. Lemon Brownies! You’ve had brownies, you’ve had lemon bars, but have you had LEMON BROWNIES? They’re like a fudgier version of lemon cake, and they’re not to be missed!
9. A Pretty Mocktail! Add thick strands of lemon zest to a glass of our Strawberry Basil Lemonade or Raspberry Lemonade!
10. Cheesecake. Adding the zest of a lemon to our Gluten-Free Cheesecake Recipe adds such a gorgeous layer of brightness to the velvety cheesecake filling.
11. SO MUCH MORE. Use it in dressings, sauces, pasta, cupcakes, smoothies…even deviled eggs!

PRO TIP: Flavor Pairings. Lemon plays nicely with LOTS of flavors–honey, berries, garlic, basil, cilantro, thyme, rosemary, dill, black pepper, seafood, ricotta, balsamic vinegar, olive oil, chicken, almonds, cream cheese, yogurt, tahini, ginger, butter, mushrooms, feta, chili pepper, lavender, curry, turmeric, cherries, and more. Get creative in the kitchen by pairing lemon zest with some of these tasty flavors in your next recipe!

FAQ + Tips And Tricks For Zesting Lemons

Zest FIRST. If you’re juicing AND zesting a lemon, make sure to zest the lemon first. It’s easier and more effective when the lemon is whole.

How Long Does Lemon Zest Last In The Fridge? You can refrigerate lemon zest up to 2 days, but it will begin to dry out and lose flavor almost immediately. It’s best to use it as soon as possible or use frozen lemon zest.

Can you freeze lemon zest? YES! And this is one of my favorite kitchen tricks. Don’t let all that lovely lemon flavor go to waste! We use this method to freeze lemon zest. Store it in an airtight container in the freezer up to 1 month.

Can I substitute lemon juice for lemon zest? In most recipes, this will not be a good substitute. Lemon zest contains lemon oil (lemon essential oil), which is far more potent than lemon juice. Lemon juice also adds more liquid to a recipe than zest, so it can throw off the ratio of wet:dry ingredients.

Can you buy lemon zest in the store? I’ve never seen lemon zest available for sale at the grocery store–in a jar, frozen, etc. It tends to be too delicate to store fresh. The only exceptions are buying candied lemon peel (often used as a garnish or as an addition to cheeseboards), or dried lemon peel. Dried lemon peel doesn’t have the same potency or vibrance as fresh, so I only recommend it if called for specifically in a recipe.

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How To Zest A Lemon 5 Ways

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• Author: Emily Dixon, Sweets & Thank You
• Total Time: 5 minutes
• Yield: 1 batch 1x
• Diet: Gluten Free

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Description

Learn how to zest a lemon 5 ways to add a lovely lemon twist to your next recipe!

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Ingredients

• Fresh lemons
• A microplane zester, box grater, handheld zester with channel knife, sharp knife, or vegetable peeler

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Instructions

With A Microplane Zester/Rasp Grater:

1. Hold the microplane zester in one hand and your lemon in the other. For added stability, I recommend bracing either the zester or the lemon on a stable surface like a countertop or cutting board.
2. Scrape the lemon across the surface of the microplane zester (or the zester across the surface of the lemon), rotating the lemon as you go. (Move to the next section as soon as you see white. You want ONLY the yellow lemon zest, NOT the white pith). If any zest sticks to the back side of the zester, gently tap it off or use a knife to scrape it away. Watch out for sharp edges!

With A Box Grater:

1. Hold the box grater in your non-dominant hand and your lemon in your dominant hand.
2. Scrape the lemon across the smallest side of the box grater, rotating the lemon as you go. (Move to the next section as soon as you see white. You want ONLY the yellow lemon zest, NOT the white pith).

With A Handheld Zester Tool (Or A Channel Knife):

1. The small, circles at the top of this tool are the zester, while the indented grater on the side is called the channel knife. The zester will form long strings of zest, while a channel knife will make large sections of peel.
2. To use the zester end, hold the tool in your dominant hand and gently press the zester down into the lemon zest and scrape towards your body, doing your best to remove just the yellow zest.
3. To use the channel knife, hold the zester tool in your dominant hand. Press in and scrape to make long strips of zest.

With A Knife:

1. Carefully use a small, sharp knife (like a paring knife or serrated paring knife) to cut away the zest in large sections, trying your best to avoid the white pith.
2. From there, you can use the large pieces, or you can mince or slice the strips of zest into smaller pieces, as needed/desired.

With A Vegetable Peeler:

1. If you have a very sharp vegetable peeler and a firm lemon, you can use it like a paring knife, to carefully remove the zest in long strips. Again, aim to only remove the yellow peel, not the white pith.

Notes

Tips:

• Lemon zest is the yellow peel ONLY. Avoid the spongy white pith underneath the zest, which is bitter.
• 1 medium lemon = 1 Tablespoon of lemon zest
• lemon zest is best used immediately, but can be frozen up to 1 month.
• To remove wax from lemons, place them in a colander and pour very hot (boiling) water over them to dissolve the wax, then scrub with a microfiber cloth or vegetable brush and rinse again.
• Zest FIRST. If you’re juicing AND zesting a lemon, make sure to zest the lemon first. It’s easier and more effective when the lemon is whole.

• Prep Time: 5 minutes
• Category: Tutorial
• Method: No-Cook
• Cuisine: American

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Need some toasted pecans for a recipe? No problem! Learn how to toast pecans in the oven or on the stovetop in this easy tutorial.

Toasting pecans is kind of like unlocking the next level on a game. You start with something pretty good (pecans) and the simple act of toasting them unlocks MAJOR flavor that instantly levels up every bite, whether you’re munching them on their own, tossing them into a salad, or mixing them into a baking recipe.

It only takes a few minutes, and it’s 110% worth the effort! In this tutorial, I’ll walk you through how to toast pecans in the oven and how to toast pecans on the stove. Don’t worry, it’s not fussy at all.

Here’s what you need to know about toasting pecans…

Why Do You Toast Pecans?

So, why do people toast pecans? It improves their texture and flavor! While raw pecans have a fairly flat, mild flavor, toasted pecans taste more vibrant, crunchy, and nutty, with a crisp and buttery texture. There’s a HUGE flavor difference in toasted or roasted pecans and raw pecans.

As for HOW to toast pecans, let’s take a look at 2 easy methods to toast them: the oven method and the stovetop method.

How To Toast Pecans In The Oven

Toasting pecans in the oven works best when you are toasting at least 1 cup of pecans. It’s my preferred method because it’s more hands-off and doesn’t require a lot of stirring or attention. It’s also a great method when you want to make a large batch! (Hello, holiday baking!)

1. Preheat the oven temperature to 350 degrees F.
2. Spread Pecans Out. Place raw pecans on a cookie sheet/sheet pan and spread them out in a single layer so they aren’t all touching. (This allows the air to circulate better, which leads to more even toasting)
3. Bake the pecans for 6-8 minutes, giving them a shake halfway through, if desired. If your pecans aren’t quite toasted yet, add 1-2 more minutes and watch them closely.
4. Let the pecans cool slightly, then use them, chop them, or store them, as desired.

That’s it!

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

How To Toast Pecans On The Stove

My go-to method for a small batch of nuts! If you’re working with less than a cup of pecans (or just don’t feel like turning on the oven), you can totally toast pecans on the stove! All you need is a skillet to get started:

1. Add pecans to a large dry skillet. (Don’t add butter or oil–there’s no need, unless your recipe specifically calls for it, such as when adding herbs or spices.)
2. Toast the pecans 3-5 minutes on medium heat, stirring regularly to help the pecans toast more evenly. (You want the pecans to have a deep golden brown color.)
3. Cool slightly, then use as desired.

Keep in mind that pecans toasted on the stovetop can cook more quickly, burn more easily, and cook unevenly unless you stir regularly and watch them closely. Don’t walk away from the stove or work on other projects at the same time or your nuts will likely burn!

10+ Yummy Ways To Use Toasted Pecans

Once you know how to toast pecans, you’ll want to put them in all your favorite recipes! There are more ways to use toasted pecans than I can count, but here are a few of my favorites…

• Brownies. Tuck some toasted pecans into these fudgy Gluten-Free Brown Butter Brownies for another amazing layer of flavor. (Add some flaky salt on top for a pretty finish!)
• Chicken Salad. My favorite chicken salad recipe uses pecans, along with apples and cranberries for.seriously satisfying flavor.
• Cheesecake. They’re great in all kinds of desserts, but I love to use toasted pecans and caramel sauce on my Gluten-Free Pumpkin Cheesecake. It’s DIVINE.
• Oatmeal. Pecans are a great addition to a warm bowl of Maple Brown Sugar Oatmeal, a bowl of Steel Cut Oats, Overnight oats, or anything with cinnamon, blueberries, or apples. SO GOOD.
• With Veggies! Use roasted pecans to add nutty crunch to veggies like roasted butternut squash, roasted Brussels sprouts, and glazed carrots.
• Salads. Toasted nuts add lovely textural contrast to big salads like this or this.
• Waffles & Pancakes. That satisfying nutty crunch is so good with maple syrup on a stack of fluffy pancakes or our Gluten-Free Belgian Waffles.
• Carrot Cake. Add nutty flavor to a cozy carrot cake with chopped pecans. They can be stirred into the batter, used for decoration, or both!
• Cookies. I love toasted pecans in oatmeal cookies. They add GREAT flavor!
• Muffins. Add a handful or two to your muffin batter for a tasty crunch. They’re yummy in our Gluten-Free Banana Crumb Muffins!
• Banana Bread. If you like adding nuts to your banana bread, some toasted pecans can be BEAUTIFUL. We love them in our Brown Butter Banana Bread recipe.
• Snacks! Use these crunchy pecans in an epic trail mix, toss them onto a yogurt bowl, or munch them with some dark chocolate chips.
• Ice Cream. Sprinkle pecans into homemade caramel ice cream, turtle ice cream, or toffee ice cream or garnish your sundae with some on top.

FAQ + Tips And Tricks For Toasting Pecans

Set Timers & Stay Close! Nuts have a high fat content, which helps them toast beautifully, but it also means they can easily burn. Make sure to set a timer and stay close to your nuts while they’re toasting so you can keep a close eye on them.

The Best Way To Store Pecans. Pecans last best in an airtight container, especially chilled. Store nuts like pecans in the freezer to help keep them fresh. (Their natural oils tend to spoil more quickly with heat, and since nuts have a high fat content, they’ll stay fresher cold.) Toasted pecans will stay fresh about 1 week at room temperature, up to 2 months in the refrigerator, or up to 6 months in the freezer.

How Long Do Toasted Pecans Last? Toasted pecans will stay fresh about 1 week at room temperature, up to 2 months in the refrigerator, or up to 6 months in the freezer.

Can You Toast Pecans That Are Already Chopped? Yes, though small pecan pieces toast MUCH faster than whole pecans. I prefer to toast whole pecan halves and chop them later to avoid burning.

Stick With Raw Pecans. For best results, only roast/toast RAW nuts. Other nuts, like seasoned pecans and dry roasted pecans are already toasted, and will burn more easily. (Costco is a great place to get raw pecans in bulk for the best price!)

Does This Work With Other Kinds Of Nuts? Yep! Another variety of nuts, like walnuts, hazelnuts, and almonds work similarly.

More Recipes For Pecan Lovers

Easy Cinnamon Pecans

Gluten-Free Salted Pecan Bars

Pecan Pralines

Gluten-Free Pecan Brownies

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Toasted Pecans recipe and let us know how you used them. I can’t wait to hear how it goes!

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How To Toast Pecans (Oven Or Stove!)

Learn how to toast pecans in the oven or on the stovetop in this easy tutorial. Soon, you’ll be adding them to salads, veggies, baking recipes & more!

Course Appetizer

Cuisine American

Diet Gluten Free

Keyword how to toast pecans, how to toast pecans in the oven, how to toast pecans on the stove, toasted pecans

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Servings 1 -2 cups pecans

Calories 86kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1-2 cups pecans* use raw pecans, not roasted, dry roasted, or seasoned pecans
• A sheet pan or skillet for toasting

Instructions

Oven Method:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (you can also toast them on a dry pan, I just love parchment for easy clean-up & to prevent sticking)
• Spread Pecans Out. Place pecans on sheet pan and spread them out so they aren’t all touching. (This allows the air to circulate better, which leads to more even toasting)
• Bake the pecans for 6-8 minutes, giving them a shake halfway through, if desired. If your pecans aren’t quite toasted yet, add 1-2 more minutes and watch them closely.
• Let the pecans cool slightly, then use them, chop them, or store them, as desired. 

Stovetop Method:

• Add pecans to a large skillet. (Don’t add butter or oil–there’s no need, unless your recipe specifically calls for it!)
• Toast the pecans 3-5 minutes on medium heat, stirring regularly to help the pecans toast more evenly. Do not walk away from the stove or work on other tasks while the nuts are toasting to avoid burning them. (They burn more easily on the stove)
• Cool slightly, then use as desired.

Video

Notes

If you’re toasting less than 1 cup of pecans, the stovetop method might work best for you. For 1 cup or more than 1 cup, I always recommend the oven method. This easily scales up, too! You can toast 4-6 cups of pecans in the oven at a time, so long as there’s enough room on your baking sheet so the air can circulate around them. 

Nutrition

Serving: 2Tablespoons nuts | Calories: 86kcal | Carbohydrates: 1.7g | Protein: 1.1g | Fat: 8.9g | Saturated Fat: 0.8g | Potassium: 50.7mg | Fiber: 1.2g | Sugar: 0.5g | Vitamin C: 0.1mg | Calcium: 8.7mg

The post How To Toast Pecans (Oven Or Stove!) appeared first on Sweets & Thank You.

Learn how to make brown sugar to use in your favorite recipes. You only need 2 ingredients and a few minutes to make homemade brown sugar!

Brown sugar is one of my favorite types of sugar to cook and bake with! It adds moisture, subtle caramel flavor and toffee notes, and delicious flavor to all kinds of recipes from a chocolate chip cookie recipe to brownies to bbq sauce and marinades!

But if you’ve ever gone to bake only to discover you’re out of brown sugar, we’ve got you covered with an easy homemade brown sugar substitute that only requires 2 INGREDIENTS and a few minutes to make. Yes, it’s really that easy!

Here’s what you need to make your own DIY brown sugar at home!

What Is Brown Sugar Made Of?

You might think that brown sugar and white sugar are made from two different kinds of sugar cane, but brown sugar is just white sugar with molasses! When making sugar, cane juice is evaporated and spun to remove the molasses from the crystals, leaving behind white granulated sugar and liquid molasses. Then, to make brown sugar, some of the molasses is added back into the white sugar. Makes, sense, right?

Light Brown Sugar VS. Dark Brown Sugar.

There are two main varieties of brown sugar–light brown sugar and dark brown sugar. The only difference is the amount of molasses in the sugar!

Light brown sugar has less molasses than dark brown sugar, which has more molasses content. More molasses means that dark brown sugar has a darker color and a more intense molasses flavor. This works great in things like banana bread, gingerbread, and spice cake!

Here’s What You Need To Make Brown Sugar

So, to make a brown sugar substitute, all you’ll need is granulated sugar (white sugar) and regular unsulphured molasses (NOT blackstrap molasses)

• For Light Brown Sugar: 1 cup of white sugar (200 grams) + 1 Tablespoon of molasses (15 ml)
• For Dark Brown Sugar: 1 cup of white sugar sugar (200 grams) + 2 Tablespoons of molasses (30 ml)

Important note: You’ll want to use regular, unsulphured molasses, NOT blackstrap molasses, which is more strong and bitter. Most molasses sold in grocery stores in the United States is regular/unsulphured molasses. If you live in the UK, you can also use black treacle, which may be easier to find.

How To Make Brown Sugar, Step By STep:

In A Bowl

1. Combine sugar and molasses in a mixing bowl.
2. Use a flexible spatula to stir and combine well. At first, the molasses will probably form some clumps in the sugar. Use your spatula to press them flat and blend the molasses in. (You can use a hand mixer to help you, but I find that a spatula does a great job pressing out the little bubbles) Mix until the color is evenly distributed and it looks like every grain of sugar is coated with molasses.
3. Use right away or store brown sugar in an airtight container up to 1 month.

In A Food Processor

1. Combine sugar and molasses in the bowl of a food processor.
2. Pulse to combine thoroughly, pausing to scrape down the sides and bottom of the bowl, as needed. Mix until all the sugar crystals are evenly coated in molasses.
3. Use right away or store in an airtight container up to 1 month. (Keep it soft with these tips!)

FAQ + Tips And Tricks For Brown Sugar

What’s the best substitute for brown sugar? Honestly, homemade brown sugar! DIY brown sugar will have the same deep caramel color and similar moisture, which will help your baked goods spread, rise, and taste the way you expect. It’ll work better than swapping in another sugar, like coconut sugar, demerara sugar, or muscovado sugar. (Learn more about different types of sugar here)

Is there anything I can use besides molasses? If you’re in the UK (or can find it in the US), you can try black treacle. It’s slightly sweetener than molasses, but will totally work for this recipe. I don’t recommend any other liquid sweeteners, like honey, agave nectar, or maple syrup, as they won’t have the same flavor or texture.

How To Store Brown Sugar. The best way to keep brown sugar soft and fresh is to avoid air exposure and heat. Store the brown sugar in a zip-top bag with excess air pressed out of the bag, or in an airtight container.

How To Measure Brown Sugar. The most accurate way will always be to use a kitchen scale, but when you don’t have one, you’ll need to pack the brown sugar down into your measuring cup a bit. The extra moisture from the molasses means the sugar isn’t as compact, so you’ll need to gently pack it into the measuring cup to get an accurate measurement. (That’s why most recipes call for packed brown sugar)

WE

How To Make Brown Sugar (Easy Brown Sugar Substitute)

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• Author: Emily Dixon, Sweets & Thank You
• Total Time: 5 minutes
• Yield: 1 cup of brown sugar 1x
• Diet: Gluten Free

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Description

Learn how to make brown sugar to use in your favorite recipes. You only need 2 ingredients and a few minutes to make homemade brown sugar! 

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Ingredients

For Light Brown Sugar:

• 1 cup (200 grams) white granulated sugar
• 1 Tablespoon (15 ml) unsulphured molasses (not blackstrap molasses)

For Dark Brown Sugar:

• 1 cup (200 grams) granulated sugar
• 2 Tablespoon (30 ml) unsulphured molasses (not blackstrap molasses)

Cook Mode Prevent your screen from going dark

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Instructions

Make It In A Bowl: 

1. Combine sugar and molasses in a mixing bowl.
2. Use a flexible spatula to stir and combine well. At first, the molasses will probably form some clumps in the sugar. Use your spatula to press them flat and blend the molasses in. Mix until the color is evenly distributed and it looks like every grain of sugar is coated with molasses.
3. Use right away or store brown sugar in an airtight container up to 1 month.

Make It In A Food Processor (My Favorite)

1. Combine sugar and molasses in the bowl of a food processor.
2. Pulse to combine thoroughly, pausing to scrape down the sides and bottom of the bowl, as needed. Mix until all the sugar crystals are evenly coated in molasses.
3. Use right away or store in an airtight container up to 1 month. (Keep it soft with these tips!)

• Prep Time: 5 minutes
• Category: Tutorial
• Method: No Cook
• Cuisine: American

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The post How To Make Brown Sugar appeared first on Sweets & Thank You.

12 Kinds Of Sugar & How To Use Them – We’re breaking down common kinds of sugar & how to use them in cooking and baking.

There’s some kind of sweetener in almost everything we make here at Sweets & Thank You! Whether we’re mixing up cookie dough, whipping up fluffy frosting, garnishing a sweet treat, or sweetening a mocktail, we’re using sugar!

There are all kinds of feelings out there about this baking ingredient when it comes to sugar intake or which sweeteners are best, but today, we’re focusing on basic information. If you’ve ever wondered what the different kinds of sugar are or how they’re used, this is the post for you!

We’ll break down the different names that sugar goes by, share common swaps and sugar substitutions, and give you tips for measuring, storing, and using sugar in all kinds of different ways. Ready to dive in?

Here are the different types of sugar for cooking and baking and how to use them…

Granulated Sugar

Granulated sugar (sometimes called white sugar or table sugar) is what most people refer to when they say “sugar.” If you see “sugar” on a nutrition facts label, food label, recipe, or ingredients list, granulated sugar is what they’re referring to.

Granulated sugar is white sugar made from either sugar cane or sugar beets (or a mixture). Refining granulated sugar produces molasses, which is removed from white sugar to help it get that white appearance. Sugar is also sometimes bleached for an even whiter appearance.

While buying sugar at the grocery store, you may see some sugar labeled “cane sugar” or “natural cane sugar.” This is also refined white sugar, though it’s is made solely from sugarcane and has a more blonde/less white appearance than the slightly more refined white sugar. Either can be used for most recipes that call for sugar, white sugar, or granulated sugar. (See more about their similarities and differences here.)

As for uses, granulated sugar dissolves well, which makes it great for making simple syrup for mocktails, cocktails, and drinks, or for creaming, melting, or mixing into baked goods.

Brown Sugar

Brown sugar is made from granulated sugar and molasses. The molasses gives brown sugar its signature color and the amount of molasses determines whether it’s light brown sugar or dark brown sugar. Light brown sugar contains less molasses than dark brown sugar.

Brown sugar is more moist than granulated sugar because of the molasses content, so it’s commonly added to give additional chewiness and moisture to baked goods like cookies, brownies, and muffins. The flavor is more intense, rich, and nuanced that white sugar as well, so brown sugar can add notes of toffee, caramel, or molasses to recipes.

I LOVE what the molasses does to the color and flavor of brown sugar, but it also makes brown sugar a bit more finicky to work with. It’s important to pack brown sugar down into the measuring cup to get an accurate measurement (or weigh it for even better results!). It can also dry out and harden faster than white sugar, so you can try these tips to soften brown sugar if yours has gotten hard!

GOOD TO KNOW: You can make your own brown sugar substitute at home with molasses and granulated sugar. Such a lifesaver if you’re out of brown sugar!

Powdered Sugar

Powdered sugar is sometimes labeled confectioner’s sugar or icing sugar. It’s made from finely ground and sifted granulated sugar, usually mixed with cornstarch or arrowroot to help avoid clumping.

Confectioner’s sugar dissolves quickly and easily, making it the most common sugar for glaze and frosting recipes. Because of its fine texture, it can also help produce a glossy sheen when added to baked goods, like brownies.

Another common way to use powdered sugar is as a garnish–dusted, shaken, or misted over baked goods like cakes, tarts, pancakes, brownies, etc. to give them a final flourish. It can also be used to coat cookies, donuts, and truffles.

GOOD TO KNOW: If you’re out of powdered sugar at home, you can actually make your own in a high speed blender! Do know that the high speed mixed with the grains of sugar can sometimes scuff or scratch the blender pitcher. This is cosmetic only and shouldn’t impact the function of your blender, but it is worth mentioning!

Caster Sugar (Superfine Sugar)

Caster sugar is also known as superfine sugar or baker’s sugar. It’s more popular in the U.K. than it is in the United States, but it can work well for dissolving into drinks, mixing into meringue, making simple syrup and more.

Because it has a very fine, small grain texture, caster sugar is typically used when dissolving the sugar quickly or completely is important to a recipe.

GOOD TO KNOW: If you can’t find caster sugar/superfine sugar or don’t have it on hand, you can pulse regular granulated sugar a few times in a blender or food processor to break down the grains a bit more. It won’t be precisely the same, but it’s a workable substitute in most cases!

Turbinado Sugar

Sometimes labeled “raw sugar,” “raw cake sugar,” or “sugar in the raw”, turbinado sugar is known for being less refined than granulated sugar. It has larger sugar crystals than regular sugar, with a soft golden color and subtle caramel flavor that make it a pretty topping for muffins and scones.

GOOD TO KNOW: If you need turbinado sugar as a garnish, but you don’t have any on hand, the next best substitute for turbinado sugar is demerara sugar, which also has a coarse texture. Or, you can use sparkling sugar.

Demerara Sugar

Americans might not recognize this one right away! This sugar isn’t commonly used in the United States, but it’s worth knowing about if you love to bake. Demerara sugar has slightly larger, more distinct grains than turbinado sugar. It offers a crunchy texture, and toffee flavor notes, which makes it popular for stirring into coffee or tea, or finishing cookies, scones, and muffins.

GOOD TO KNOW: Turbinado sugar is a good substitute for demerara sugar in most cases. The larger grains can give the same crackly crunch and sparkle to baked goods, and it has a similar flavor for drinks.

Muscovado Sugar

Muscovado sugar (sometimes called Barbados sugar or molasses sugar) is unrefined cane sugar with high molasses content. There are two varieties/intensities: light muscovado sugar (lighter in color, less intense) and dark muscovado sugar (darker in color, more intense).

Since most of the molasses is intact, muscovado sugar is darker in color and more intense in flavor than either light brown or dark brown sugar, and is typically reserved for recipes with strong, bold flavors, like gingerbread, barbecue sauce, or for making rum. It also contains more trace minerals, thanks to the molasses content. It really does taste like molasses!

Muscovado sugar has a much stronger flavor than dark brown sugar, so it’s best to only use it when called for. The best substitutes for muscovado sugar are typically unrefined sugars, like panela or sucanat.

Pearl Sugar

There are two popular kinds of pearl sugar–Belgian pearl sugar, which is common in Belgian Liege waffles, and Swedish pearl sugar, which is used to garnish cinnamon buns (like this). Belgian pearl sugar is large and very crunchy. (It’s in the top right bowl of the photo above). Swedish pearl sugar is smaller than Belgian pearl sugar, but is still quite large compared to granulated sugar or sprinkles. (Swedish pearl sugar is in the bowl in the center of the photo above.)

Pearl sugar is gorgeous, and typically only used as an accent rather than as the primary sweetener in a recipe.

GOOD TO KNOW: If you can’t find it near you, you can make your own pearl sugar by smashing sugar cubes. (A meat tenderizer works well!)

Sparkling Sugar

Sparkling sugar and sanding sugar are purely decorative. These sugars are usually used to decorate cookies and cakes.

Sparkling sugar has a coarse, texture and bleached, bright sparkly white color. It can be dyed for decoration, but is typically used for a crunchy, sparkly finish to cookies, gingerbread houses, and other baked goods. (PS – Want to know more about sprinkles? Check out our Sprinkles 101 post!)

Maple Sugar

Just like the name suggests, maple sugar is made from maple syrup! It’s crystallized pure maple syrup, so it has an intense maple flavor that adds deep caramel-like notes. It’s most commonly used by bakers avoiding processed sugars.

Maple sugar isn’t a great 1:1 substitute for most other sugars because of its intense maple flavor and tendency to brown/burn, though it can be great mixed in as part of a recipe, such as in a coffee cake crumb topping, or a spice cake. Unless you are a seasoned baker, it’s best to only use maple sugar when it’s called for in a recipe.

Coconut Sugar

Coconut sugar is made from crystallized coconut blossom nectar. It’s considered a lower glycemic/low glycemic sugar as it has a less dramatic effect on blood sugar. Coconut sugar is popular in the healthy baking, paleo, and vegan crowds as a more natural sweetener.

While it doesn’t taste strongly of coconuts, coconut sugar does have a distinct taste and deep brown color.

GOOD TO KNOW: Coconut sugar doesn’t crisp or brown the same way as granulated sugar and brown sugar do, and it adds a lot of moisture to a recipe. It’s much harder to get a glossy sheen on brownies, or a crisp golden muffin top when using coconut sugar, and it often impacts the color and spread of baked goods. Use it only when called for, for best results.

Date Sugar

Date sugar is a fruit sugar made from dehydrated, powdered dates. It’s a natural sweetener with a very subtle sweetness and typically used in healthier recipes or healthy desserts (like these vegan snickers rolls).

It has a tendency to harden into a big clump, so it can also be tricky to work with. Date sugar is not a 1:1 substitute for white or brown sugar, so it’s best to use it only when called for.

GOOD TO KNOW: Because of the fibrous content (dates have plenty of fiber!), date sugar will not melt. It can have a subtly gritty texture, so only use it when called for!

Bonus Type: Sugar Cubes!

Before we wrap up, I wanted to share one more type of sugar: sugar cubes! Sugar cubes can be made with several kinds of sugar (cane sugar & demerara sugar are common!).

Cubes of sugar are typically used to sweeten drinks like tea or coffee, or used for decoration, as with gingerbread houses. Some brands use edible “food glue” to hold their cubes together, while others use sugar syrup and compression.

Demerara sugar cubes are typically less refined and more organically shaped, while classic white sugar cubes are made from cane sugar or granulated sugar.

FAQ + Tips And Tricks For Working With Sugar

How To Measure Sugar. The most accurate way to measure sugar will always be to use a kitchen scale. They can be inexpensive and will give you the most accurate result when measuring. Otherwise, use the scoop and level method for granulated sugar and pack down brown sugar and sugars with molasses. (Brown sugar/sugar with molasses needs to be packed down because it’s more moist and takes up more space)

Is Sugar Gluten-Free? Yes!

How To Store Sugar. In general, you want to eliminate air exposure as much as possible, since the air will dry and dehydrate your sugar over time. Store in an airtight container or a zip-top bag with excess air removed. You can also add a terra cotta sugar keeper to help keep sugar moist.

How To Soften Hard Sugar. For brown sugars and sugars with molasses, add a handful of mini marshmallows or a slice of bread and leave it overnight to soften hard sugar. The sugar will absorb the liquid from the marshmallows or bread and soften. (You can then discard the bread or marshmallows)

Is Sugar A Wet Ingredient Or A Dry Ingredient? Sugar is considered a wet ingredient. It contains moisture and adds moisture to recipes. (That’s why reducing the sugar in a recipe will give you a harder, drier, crumblier result.)

WE

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What are the different kinds of vanilla? We’re breaking it all down! From vanilla extract, vanilla bean paste, vanilla beans, and more!

Vanilla adds gorgeous flavor to all kinds of recipes, from frosting, cake, and cookies, to ice cream, sauces, puddings, drinks, dessert, caramel sauce, and more. While the most common type of vanilla called for in baking is vanilla extract, vanilla comes in several different forms–vanilla beans, vanilla powder, vanilla bean paste, and vanilla extract.

For today’s Be A Better Baker baking tip, we’re breaking down 4 kinds of vanilla, when to use them, how to substitute them, and more.

Here’s what you need to know about the different types of vanilla in baking…

Vanilla Beans

Vanilla beans are long, black, slightly waxy whole vanilla pods with small black specks (vanilla seeds!) inside. They’re the priciest form of vanilla, with just 1-2 vanilla beans costing anywhere from $9-25. Vanilla beans offer an intense real vanilla flavor, with tiny black specks added to a recipe (this looks especially beautiful in pastry cream, frosting, and ice cream!).

Where do vanilla beans come from? It’s actually a seed pod from a vanilla orchid plant. Vanilla orchids originated in Mexico, but spread through trade and colonization. These days, vanilla orchids only grow in certain parts of the world–Mexico, Madagascar, Tahiti, the Caribbean, Hawaii, and Indonesia among them. You’ll usually see the source on the label (i.e. “Mexican vanilla beans,” “Tahitian vanilla beans,” “Madagascar vanilla beans,” etc.)

A discerning palate may be able to tell apart the unique flavor profile of each location, but the average home cook probably won’t.

When choosing vanilla beans, look for plump, smooth pods as these are less likely to be dried out. They should smell fragrant and almost have a shine to them. There are two grades of vanilla beans based on the moisture content. Grade A vanilla beans have about 30% moisture, while grade B have about 30% moisture. Grade A will have the most fresh, vibrant flavor, while B works great for infusing vanilla extract, vanilla sugar, etc.

How To Use Vanilla Beans

To open and use a vanilla bean, you typically use a sharp knife to make a slit lengthwise to split the pod open. Then use the sharp tip of your blade or the back of your knife to scrape all the little black vanilla seeds out of the pod. Once you’ve extracted all the seeds, you can still use the pod to add vanilla to other recipes! Use it to infuse pastry cream or pudding, make vanilla extract, make vanilla powder, or make vanilla sugar.

How much vanilla extract do you use for 1 vanilla bean?

While the flavor won’t be exactly the same, you can use 1 Tablespoon of vanilla extract for 1 vanilla bean.

What’s the best substitute for vanilla beans?

I recommend vanilla bean paste, as you’ll still get those gorgeous flecks. Different vanilla pastes have different potencies, but you’ll often use 1 teaspoon – 1 Tablespoon of vanilla paste per vanilla bean in a recipe. Check your specific brand for equivalencies!

• Heilala Vanilla Paste = 1 teaspoon vanilla paste per vanilla bean
• Nielsen Massey Vanilla Paste = 1 Tablespoon vanilla paste per vanilla bean
• Rodelle Vanilla Paste = 1 teaspoon vanilla paste per vanilla bean
• Simply Organic Vanilla Paste = 1 Tablespoon vanilla paste per vanilla bean
• Trader Joes Vanilla Paste = 1 Tablespoon vanilla paste per vanilla bean

If your recipe is more delicate and can’t take extra liquid, I recommend vanilla powder, as it adds the same vanilla flecks, but won’t add additional liquid to your recipe.

Vanilla Bean Paste

Sometimes labeled “vanilla paste,” vanilla bean paste is a solution made with real vanilla bean flecks for true vanilla flavor. In many ways, it’s the perfect middle ground between vanilla beans and vanilla extract. Vanilla paste has more vibrant vanilla flavor than vanilla extract and still adds the gorgeous flecks to recipes like vanilla beans do.

My favorite way to use vanilla bean paste is when the vanilla flecks will be visible in your recipe. That’s why vanilla paste is so great in recipes like frosting, whipped cream, custard, pudding, and ice cream.

Common ingredients for vanilla bean paste are vanilla bean, sugar syrup, invert syrup, or glucose, sometimes alcohol, and thickeners like xanthan gum, acacia gum.

How Much Vanilla Paste Do You Use Per Teaspoon Vanilla Extract?

Vanilla paste can typically be used 1:1 for vanilla extract. So, if your recipe calls for 1 teaspoon of vanilla extract, you can use 1 teaspoon of vanilla bean paste.

What Is The Best Substitute For Vanilla Bean Paste?

The best vanilla bean paste substitute is vanilla extract! While you won’t get the same vanilla bean flecks, you can use the same amount of vanilla extract in place of vanilla bean paste.

Vanilla Extract

What Is Vanilla Extract Made Out Of?

Vanilla extract is typically made from alcohol infused with vanilla. Many vanilla extracts use bourbon, vodka, or occasionally brandy. (That’s why you might see a bottle labeled “bourbon vanilla,” for instance.) If you avoid alcohol in vanilla, there are alcohol-free vanilla extract available on the market. It usually uses sugar syrup, corn syrup, or glucose syrup instead of alcohol.

What’s The Difference Between Pure Vanilla Extract And Vanilla Flavoring?

Imitation vanilla extract or vanilla flavoring uses artificial flavorings (typically vanillin) instead of real vanilla beans. You can use them interchangeably in recipes, though they’ll have different flavors.

Can You Make Vanilla Extract From Scratch?

Yes! It’s easy and makes a great gift! Sally has a vanilla extract recipe here.

Vanilla Powder

What Is Vanilla Powder Made From?

Tue vanilla powder is made from ground vanilla beans and has a dark appearance (that matches the dark color of vanilla beans). It has an intense, fragrant vanilla taste and aroma and won’t add extra liquid to recipes.

Is Vanilla Powder The Same As Vanilla Sugar?

Nope! Vanilla powder is just ground vanilla beans, where vanilla sugar is sugar infused with vanilla bean.

Vanilla Powder Equivalencies:

The exact amount will vary brand to brand, but a general rule of thumb is:

• 1/2 teaspoon vanilla powder = 1 teaspoon vanilla extract
• 1/2 Tablespoon vanilla powder = 1 Tablespoon vanilla bean paste
• 1/2 teaspoon vanilla powder = 1 vanilla bean

FAQ + Tips And Tricks For Vanilla

Where’s The Best Place To Buy Vanilla Beans? You can often save money by buying vanilla beans in bulk. Costco, Heilala, and other brands often carry bulk packages at a discount.

Look For Sustainable Brands. Not all vanilla is grown, harvested, and sold ethically with respect to the land and farmers. To support ethical and sustainable agriculture, prioritize brands that use sustainable and fair trade practices.

How Long Does Vanilla Extract Last? When stored correctly (airtight, away from sunlight), vanilla can stay fresh for years (some say indefinitely!). Rodelle recommends using your vanilla within 5 years, but check your packaging for directions and expiration dates.

How To Use Spent Vanilla Beans. After scraping out the seeds, DON’T throw those vanilla bean pods away! You can use them to infuse vanilla sugar, make vanilla extract, infuse pastry cream, pudding, or ice cream, or make vanilla powder!

Why Is Vanilla So Expensive? It must be hand-picked, so it’s very labor intensive. Vanilla also only grows in certain parts of the world, so it’s more rare than many other edible plants.

WE

The post Types Of Vanilla & How To Use Them appeared first on Sweets & Thank You.

These are the baking pans we use all the time. Find the best pan for cakes, cookies, brownies, and more!

Whether you’re fed up with old or inconsistent pans, are stocking a new kitchen, or looking for a great gift idea for the baker in your life, today’s post is here to help!

I wanted to put all our favorite baking pans in one place so it would be easy to find the best pan for the job. We’ve done our research and put these pans to the test so you don’t have to!

So if you’ve ever asked yourself things like:

• “what’s the best kind of cake pan?”
• “should I use metal or glass pan for brownies?”
• “what’s the best brand of cookie sheets?”

We’ve got you covered! These are our most-used, most-loved pans for all the baking we do here at Sweets & Thank You.

A Few Brands We Love:

Before jumping into the specific pans, this post is not sponsored in any way. Every pan I use and recommend below is something I bought myself and have put to the test. There are several brands that you’ll see on repeat, so I wanted to call them out here:

• USA Pan. This brand has impressed me so much over the last few years. I’ve baked HUNDREDS of cookies, brownies, and cakes in these pans over the years, and I LOVE them.
• NordicWare. A classic for a reason! NordicWare has a great reputation for quality at an affordable price, and we agree!
• Wilton. A great budget-friendly brand, known especially for their cake pans.
• Fat Daddio. A favorite among cake bloggers, Fat Daddio pans are stellar for cake baking in all kinds of shapes and sizes.

Our Favorite Material For Baking Pans.

Another thing you’ll probably notice is that most of the pans we recommend are light-colored aluminum pans. These conduct heat most evenly, giving you gorgeously golden cookies, evenly baked cakes, and brownies, bars, and bakes that rise and brown evenly. This isn’t just a personal preference. It’s science! Glass and ceramic impact both the temperature distribution and the rise of baked goods.

Cookie Sheets (Half Sheet Pans)

• Light colored aluminum sheet pans conduct heat more gently and evenly than dark metal pans, which can scorch or overcook the bottoms of cookies, bars, and more.
• We recommend having at least 2 sheet pans, so you can alternate between batches. (you don’t want to put cold cookie dough on a hot baking pan, or it can impact the spread and bake of your cookies)

Square 8×8 Metal Pan

• OUR PICK: USA Pan
• USES: Brownies, blondies, square cakes, pie bars, cookie bars, etc.

My second most used pan is an 8×8 metal pan. We use these for fudgy brownies, key lime pie bars, cookie bars, square cakes, and so much more.

• Light-colored metal pans conduct heat differently than glass or ceramic, and will give you more even, consistent bakes for everything from brownies and pie bars, to square cakes and small casseroles.
• Using a square pan with sharp edges will also help with you achieve even bakes, with perfectly square bars. We prefer sharp corners to rounded ones so every piece of your brownie can be cut evenly.
• Choose metal over ceramic or glass, unless your recipe specifically calls for them. Baking brownies in a metal pan, for instance, can drastically impact the shape and rise of your bake.

Loaf Pan

• OUR PICK: USA Pan, Wilton
• USES: Banana bread, yeasted breads, quick bread, loaf cake, pound cake, etc.

A great loaf pan will work for all kinds of kitchen projects, from loaf cakes to pumpkin bread, to sandwich bread, and more. In the United States, the standard size loaf pan is 8.5 x 4.5″. We recommend this size most often, and many other bloggers and bakers out there do, too.

• Light-colored pans conduct heat more evenly than dark metal, glass, or ceramic. This is especially important for loaf cakes and quick breads, which often require long bake times (sometimes over an hour!). Using light metal helps the outside turn golden without burning or drying out, while leaving enough time for the center of your loaf to cook through properly.
• Look for a brand with sharp edges. This is, admittedly, cosmetic. But for a bakery-level, professional look, I prefer brands with sharp edges.
• Avoid Ceramic Or Glass, unless your recipe specifically calls for it, as these materials cook more slowly, and distribute heat differently than metal.

Muffin Pan/Cupcake Pan

• OUR PICK: USA Pan
• USES: Cupcakes, muffins, mini quiche, popovers

There’s something so comfortable about a batch of muffins or cheery cupcakes, and a great pan will help get you the best muffins and cupcakes. Again, we’re going with light-colored metal. It bakes the most evenly–golden brown exterior that cooks gently enough to let the centers bake through without overcooking.

9-Inch Pie Pan

• OUR PICK: USA Pan
• USES: All the pies! Cream pies, graham cracker crust, Oreo crust, savory pies, and more.

The type of pie pan you use can have a big impact on the time it takes your pie to cook through, and this is one area where there are more right answers.

• For most pies, including cream pies, we use these 9-inch metal pie pans that conduct heat evenly, stack well, and wash well.
• For deep dish pies, we like these ceramic pie pans. Since you usually blind bake the crust (bake the crust for a bit before adding the filling), a ceramic pan can be a great choice since it takes longer to brown the bottom crust later. This will give the center of your deep dish pie more time to cook through before the crust browns.

Round Cake Pans

• OUR PICK: USA Pan, Fat Daddio, Wilton
• USES: Layer cakes

Few things feel more fancy and cheerful than a layer cake! If you’re ready to dive into layer cakes, there are SO many sizes and shapes to choose from, but I gravitate toward 8-inch or 9-inch cake pans, since they work well for my needs.

• Lots of brands to choose from! Cake baking is kind of like sourdough in 2020, it’s got a fan following and more resources than ever to choose from! Fat Daddio, USA Pan, and Wilton are three of our favorites.
• Keep number in mind. Many recipes call for 2 (9-inch) layers or 3 (8-inch) layers. If you plan to bake more than 2 layers, I recommend keeping 3 pans on hand.

Specialty Pans We Love

• Bundt Pan. A 10-12 cup bundt pan will be large enough for most bundt cake recipes. The simpler design, the easier it will be to get the cake out of the pan. (This bundt pan is considered the easiest design to remove!)
• 9-Inch Springform Pan. These pans have removable sides, so the edges are perfect for cheesecakes and tarts. It’s 100% worth having for me!

Tips & Tricks For Your Baking Pans:

• Hand Wash When You Can. It DOES make a big difference in the wear and tear on your pans. They’re less likely to warp, scuff, or tarnish when you hand wash them vs. putting them in the dishwasher.
• Dry them! Seems like a silly step, but this can help prevent build-up on your pans. Speaking of which…
• Line Them & Grease Properly. Another way to prevent sticking and build-up is to use parchment paper or grease your pans with butter or oil as directed. Most commercial baking sprays leave build-up on your pans, so if you’re using a spray, be sure that it’s 100% oil with no added flour, additives, or propellants.
• Be Mindful Of Your Utensils. Be gentle with utensils on your pans. Sharp spatulas and knives can cut or scrape up your pans.

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The post Our Favorite Baking Pans appeared first on Sweets & Thank You.

You won’t believe how easy it is to make sugared cranberries! This easy candied cranberries recipe adds a beautiful finish to so many holiday treats, sweets, and drinks! Don’t miss all our ideas for using them below!

It’s cranberry season!

I wait all year for fresh cranberries to pop up in grocery stores and it’s always such a rush when I can finally find them for my favorite cranberry recipes! While we always make a batch of cranberry sauce for Thanksgiving and bake at least 1-2 batches of muffins, quick bread, or cake, I’m always looking for more ways to use up these pretty little jewels.

So, what do you do with leftover cranberries? My first thought is always sugared cranberries. It turns these tart berries into sugar-coated gems that dress up just about anything, especially around the holidays!

Candied cranberries are a delightful way to add a little sparkle to all kinds of holiday desserts, dishes, and drinks. They’re a great garnish for decorating cakes, finishing mocktails, and adding a fun flourish to all sorts of sweets! You only need 3 ingredients (and no special skills!) to make them. Seriously.

Ready to make a batch? Here’s all you need to get started on this easy recipe…

Start With Simple Ingredients

It’s amazing just how gorgeous this sugared cranberry recipe is with such simple ingredients! You just need:

• Fresh Cranberries. Only fresh cranberries will work for sugar coated cranberries! Frozen cranberries and dried cranberries will melt the sugar and turn mushy.
• Sugar. For the sweet sugar coating, you’ll use some for the simple syrup and some white sugar for rolling. We use regular granulated sugar or cane sugar.
• Water. To help you make the simple syrup. This helps the sugar stick later!
• A Wire Rack + Baking Sheet. The trick for the best sugared cranberries! Letting the cranberries set and dry on a wire rack allows the air to circulate all the way around the candied cranberries so they dry evenly and thoroughly. A cookie sheet/baking sheet below catches spills for easy clean-up!

How To Make Sugared Cranberries, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Wash & Dry The Cranberries. Sort through the cranberries and discard any wrinkled, bruised, or spoiled cranberries. Wash the rest of the cranberries in a colander and let them dry on a clean kitchen towel.
2. Prep Your Pan. Place a wire cooling rack over a cookie sheet. This will allow the cranberries to dry and set with good air circulation, and the sheet pan will catch all the drips and spills! (If you want even easier clean-up, you can line the sheet pan with parchment paper.)
3. Make The Simple Syrup. In a small or medium saucepan, combine sugar and water. Heat and stir over medium heat until the sugar dissolves completely. (No need to boil or simmer.) Cool to room temperature.
4. Coat The Cranberries. Working in batches, add the cranberries to the sugar syrup and stir to coat well with the simple syrup mixture. Use a slotted spoon to transfer the coated cranberries to your prepared wire rack. Repeat until all cranberries are coated in the syrup. (You can save the rest of the syrup to use for mocktails, cocktails, or more cranberries another day!)
5. Dry Until Tacky. Let the cranberries dry in a single layer on the cooling rack for at least 15-20 minutes. You want them tacky/sticky but not wet, or the sugar will just dissolve.
6. Roll In Sugar. Place the rest of the sugar in a bowl or shallow dish and, working in batches, roll the cranberries in sugar. You can do this with a slotted spoon, a fork, or clean hands (the easiest). Transfer sugar covered cranberries back to the cooling rack to dry & repeat with all the remaining cranberries until they all have a sugar coating.
7. Serve Or Store. Add to drinks, cakes, dessert plates and more, or store at room temperature up to 1 week. I recommend storing uncovered or lightly covered with some air circulation, rather than packaging them tightly in an airtight container.

Pretty Ways To Use Candied Cranberries

These easy sugared cranberries are such a gorgeous garnish for all kinds of tasty treats on your holiday table, but some of our favorite ways to use them are:

• Drinks. Let the cranberries float in your favorite holiday drinks (the sugar will add sweetness), or add a few to a cocktail pick or toothpick and tuck in as a beautiful garnish. We love them with our Citrus Orange Mocktails & Cranberry Lime Mocktails, but they’re a lovely addition for your favorite holiday cocktails, too! 
• Cakes Or Cupcakes. These sparkly little gems look so lovely as a border around a layer cake, sprinkled over dollops of whipped cream or swirls of frosting, or tucked onto cupcakes. Add a little sprig of rosemary, chocolate curls, cinnamon sticks, or some dried orange slices to complete the look!
• Cheesecake. Dress up a festive cheesecake with a tidy rim or generous pile of sugar cranberries. Pumpkin cheesecake, pecan cheesecake, New York-style cheesecake, and white chocolate cheesecakes work nicely!
• Pies. Dollop slices of pie with whipped cream and sprinkle with a few candied cranberries. Add a pie crust cutout or a small sprinkle of cinnamon or nutmeg to complete the look.
• Orange Cranberry Cake. Add a few sugar-covered cranberries to the top of a cooled loaf of orange cranberry cake for a perfect garnish.
• A Charcuterie Board. A perfect addition and gorgeous pop of color to holiday cheese boards and snack trays! Tuck them in between meats, cheeses, crackers, fruits, nuts, and veg. Plus, the sweetness and tartness are a lovely pair next to other cheese board faves.
• A Dessert Tray. Use as a filler around other desserts on a dessert tray. They look beautiful next to slices of cake, squares of brownies or blondies, and more.
• Appetizers. Add a pretty finish to lots of appetizer recipes, like baked brie, cranberry salsa, or a cheese ball. Even holiday cranberry sauce looks great garnished with sugar-covered cranberries!
• Cookie Plate. Scatter a few sparkling cranberries or gather some in a little dish or muffin cup to fill in the gaps in a holiday cookie box or cookie plate. It’s a perfect way to add a little color! 

PRO TIP: What Flavors Go Well With Cranberries?

Cranberries are a classic pairing with fall and winter flavors, like pumpkin, sweet potato, ginger, spice cake, cinnamon, walnuts, pecans, dark chocolate, white chocolate, orange, lemon, lime, and gingerbread. These are great starting ideas for what goes well with cranberries! Use these flavors together in savory or sweet applications–drinks, appetizers, cakes, desserts, snacking, and more!

FAQ + Tips And Tricks For The Best Sugared Cranberries

What’s The Best Way To Store Sugared Cranberries? Sugared cranberries keep best uncovered or lightly covered at room temperature. This allows for air circulation and helps keep them dry so the sugary coating doesn’t melt or soften. 

How Long Do Sugared Cranberries Last? As a general rule, sugared cranberries will keep for about 1 week at room temperature. (Depending on how fresh your cranberries are and how humid your climate, they may start to wilt a bit after 4-5 days.)

Can You Use Frozen Cranberries For Sugared Cranberries? Sadly, no. When frozen cranberries thaw, they release too much liquid and turn soft and mushy. They dissolve the sugar and don’t hold their shape. Fresh cranberries are a must when making sugar covered cranberries!

Can You Freeze Sugared Cranberries? No. Storing sugar-coated cranberries in the refrigerator or freezer will cause the sugar to dissolve and the cranberries to soften.

More Holiday Treats To Try

Gluten-Free Apple Cranberry Crisp

Cranberry Moscow Mule Mocktail

Gluten-Free Orange Cranberry Cake

More Cranberry Treats To Try

Gluten-Free Apple Cranberry Crisp

Cranberry Moscow Mule Mocktail

Gluten-Free Orange Cranberry Cake

Gluten-Free Cranberry Crumble Bars

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our easy Sugared Cranberries recipe. I can’t wait to hear how it goes!

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How To Make Sugared Cranberries

This easy sugared cranberries recipe adds a beautiful finish to so many holiday sweets, treats, and drinks!

You can easily double or triple this recipe based on the amount of cranberries you have. (You won't use all the sugar or simple syrup for a single batch, but this amount makes it easier to work with.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword candied cranberries, sugar cranberries, sugar-coated cranberries, sugar-covered cranberries, sugared cranberries

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Resting Time 45 minutes minutes

Total Time 1 hour hour

Servings 1 cup

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Simple Syrup*

• ½ cup sugar (100 grams)
• ½ cup water

For The Cranberries:

• 1 cup fresh cranberries
• 1 cup sugar* granulated sugar or cane sugar (100 grams)

 

Instructions

• Wash & Dry The Cranberries. Sort through the cranberries and discard any wrinkled, bruised, or spoiled cranberries. Wash the rest of the cranberries in a colander and let them dry on a clean kitchen towel.
• Prep Your Pan. Place a wire cooling rack over a cookie sheet. This will allow the cranberries to dry and set with good air circulation, and the sheet pan will catch all the drips and spills! (If you want even easier clean-up, you can line the sheet pan with parchment paper.)
• Make The Simple Syrup. In a small or medium saucepan, combine sugar and water. Heat and stir over medium heat until the sugar dissolves completely. (No need to boil or simmer.) Cool to room temperature.
• Coat The Cranberries. Working in batches, add the cranberries to the simple syrup and stir to coat well with the syrup mixture. Use a slotted spoon to transfer the coated cranberries to your prepared wire rack. Repeat until all cranberries are coated in the syrup. (You can save the rest of the syrup to use for mocktails, cocktails, or more cranberries another day!)
• Dry Until Tacky. Let the cranberries dry on the cooling rack for at least 45-60 minutes. You want them tacky/sticky but not wet, or the sugar will just dissolve.
• Roll In Sugar. Place the rest of the sugar in a bowl and, working in batches, roll the cranberries in sugar. You can do this with a slotted spoon, a fork, or clean hands (the easiest). Transfer sugar covered cranberries back to the cooling rack to dry & repeat with all the remaining cranberries until they're all sugar-coated.
• Serve Or Store. Add to drinks, cakes, dessert plates and more, or store at room temperature up to 1 week. I recommend storing uncovered or lightly covered with some air circulation, rather than packaging them tightly in an airtight container. 

Video

Notes

*Variations To Try:

• Vanilla. Use vanilla sugar for an extra sweet effect. (This is a great way to use up a vanilla bean pod, when you use the seeds for another reicpe!)
• Orange. Add some orange zest or a strip of orange peel to the simple syrup to infuse it with orange. (Try to avoid the bitter white pith & just use the orange zest/peel) Let the mixture steep a bit before you strain it and add the cranberries.
• Rosemary. Or add a sprig of rosemary to the simple syrup! This is especially nice with savory serving options (like brie or charcuterie)
• Mint. Use leftover mint simple syrup to make sugared cranberries for a light, frosty taste. 

The post How To Make Sugared Cranberries appeared first on Sweets & Thank You.