Moisture makes granulated sugar hard and lumpy. Once this happens, there is no way to adequately restore it. Always store granulated sugar in a covered container in a cool, dry area. Store powdered sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it tends to absorb strong odors – it can even absorb odors through the package.

In quick breads, cookies, and some cakes (such as an applesauce cake), brown sugar can usually be substituted for granulated. Use 1 cup of lightly packed brown sugar to replace 1 cup of granulated. For fine-textured cakes and fancy desserts, it’s usually better to use C&H Baker's Sugar.

You can use C&H Granulated Sugar for general baking. But for the passionate baker and fine-textured dessert recipes, we suggest C&H Pure Cane Baker’s Sugar. Baker’s Sugar is a gourmet sugar. Because it was developed especially for baking and requires extra curing, it’s slightly more expensive but well worth it. For more information, visit the Baker’s Sugar web site. In short, no.

Air hardens brown sugar. Store it in a cool, moist area in a covered container. If that’s not possible, store the entire container in a second canister with a tight-fitting lid. You can also empty the sugar into a rustproof container (or a heavy, moisture-proof plastic bag) and keep it tightly closed. Even though the shelf life of brown sugar is indefinite, it’s best to use it within six months of purchase for maximum flavor. Don’t store brown sugar in the refrigerator.

When brown sugar hardens, it loses its natural moisture. Here are some suggestions to restore the moisture and soften the sugar: If you need to use hard brown sugar immediately, remove it from the package and heat it in a 250-degree oven. Watch it carefully. As soon as it’s soft, measure the amount you need right away because it will again harden as it cools. Please use caution.

Yes, you sure can. You have lots of choices when you finally choose to give up the diet pattern. There are no bad foods! We just learn to eat them in moderation, and we learn to not feel guilty when we eat them. The hunger healing section includes all the tools that you will need to help you deal with your emotional eating problems.

Although corn syrup and granulated sugars are both sweeteners, it is not possible to use them interchangeably in recipes. Because corn syrup is a liquid, it cannot be substituted for granulated sugar without adjusting other ingredients, particularly in baked goods. For best results, follow recipes developed especially for corn syrup. In sugar-sweetened beverages, however, it's easy to experiment with corn syrup as a ready-blending substitute.

Although Karo pancake syrup and granulated sugars are both sweeteners, it is not possible to use them interchangeably in recipes. Since syrup is a liquid, it cannot be substituted for granulated sugar directly. Other ingredients, particularly those in baked goods, would also need to be adjusted. Since there is no general rule, it is best to follow recipes developed especially for corn syrup or pancake syrup.

Yes, the C&H website is designed "for travel agent use only." In order to gain access to our low Consolidator Air Fares online, simply follow the guided instructions to register your travel agency.

Store at room temperature or in a cool place, not over 80?F. This is especially important with suppositories to avoid melting, as suppositories must soften at body temperature.

to 4% of corn starch is added to the powdered sugar as a non caking agent. The material used has been reviewed by Oregon Tilth and is Non GE in nature.

CPS stands for Cardio-Pulmonary Support. As with CPR (Cardio-Pulmonary Resuscitation), chest-compression maintains circulation and ventilation provides oxygen to the pulmonary system. But the objective is to Support tissue function, not to Resuscitate the person.

Helicobacter pylori (h. pylori) is a certain bacterium that is thought to cause the majority of all peptic ulcers. Peptic ulcers are stomach and duodenal ulcers. In the U.S. over 20 percent of the population under the age of 40 and over 50 percent of the population above the age of 60 are infected with h. pylori. However, that does not necessarily mean that the infected person will also develop a peptic ulcer.

Our medical staff always recommends having the "real thing"- like a little real 2% milk. Artificial sweetener is not encouraged but is okay in small doses. We now use a new sweetener called Splenda.

Maple sugar is also made from the sap of sugar maple trees. It's about twice as sweet as granulated white sugar.

This is simply sucrose (table sugar) that has been subjected to hydrolysis which breaks down the disaccharide sucrose into its constituent sugars. The fructose is inverted (made into its optical isomer). The inversion process involves adding acid and is usually done at high temperatures to speed up the process. Alternately, the invertase enzyme can be used.

The only unrefined sugar available to the average consumer seems to be Sucanat ™, an evaporated sugar cane syrup. Raw beet sugar is reputed to be unsavory. It may be possible in some markets to get other raw sugars. In Hawaii, pineapple sugar may sometimes be found.

This is crystalizable sugar from the first step of refinement. It has a tan to brown color from the residual impurities. Some food faddists attribute beneficial results from using this, but unless a lot is consumed, the potential benefits are very low. Demerara is also called "turbinado" and "raw sugar". Demerara is the United Kingdom term, turbinado the American term. Demerara is usually a dark brown shade, while turbinado is lighter, more of a tan or taupe color.

In the US, this is just refined sugar with some molasses added back in. The US food law says that only refined sugar (no raw components) can be sold with this name. This law may actually have more to do with enforcing a similar taste for both sugar beets and sugar cane, since the beets, when unrefined, have a poorer taste than cane sugar. Another type of brown sugar is called "Piloncillo," a Mexican brown sugar which is semi-refined granulated sugar.

Rock sugar is not as sweet as regular granulated sugar. It comes in the form of amber-colored crystals, which are the result of sugar cooked until it begins to color. It's used to sweeten certain Chinese teas and meat glazes.