In a bowl combine the powdered sugar, meringue powder and vanilla extract. Add 1½ tablespoons of water and stir to combine. If necessary, add water 1 teaspoon at a time until the mixture has the consistency of glue or tooth paste (thick but still pipeable).
Add the food coloring and stir to combine. To make multiple colors, divide the icing mixture into separate bowls before adding coloring. Transfer the colored icing to a piping bag fitted with a small round tip, or a plastic sandwich bag with a tiny hole cut off the corner. Pupe the mixture onto the parchment paper in long rows.
Let stand uncovered at room temperature for at least 4 hours until dry. The thicker that you pipe the lines, the longer it will take to dry. These can sit out at room temperature overnight if necessary to completely dry.
Once the lines of icing are dry, break them into pieces of a desired size. Sprinkles will keep on the counter in a sealed container for up to 3 days. if you prefer, you can use natural dyes instead of food coloring, but the colors will be less vibrant. Enjoy!
Now that you’ve made your homemade sprinkles, keep cooking with Molly with our Molly Yeh x Blue Apron collaboration box, featuring Ginger-Scallion Burgers, Peanut Noodles, Crunchy Cabbage Slaw, and Miso Apple Pie, available to order now through the week of 6/19.
Mardi Gras is meant to be an indulgent celebration. This yearly holiday is a chance to squeeze in one last rich, fatty meal before a traditional season of fasting for Christians. The meal and festivities may vary, but in New Orleans, a king cake is always the traditional dessert.
What is a king cake?
A king cake, or three kings cake, is named after the Biblical story in which three kings bring gifts to baby Jesus. Traditional king cakes have a bready texture and a cinnamon flavor. During celebrations, a small toy or bean representing the baby Jesus is hidden inside the cake. Whoever gets the slice with the hidden toy gets to be king for the day.
Our cupcake version is inspired by the flavors and colors of a traditional king cake, but with the soft and fluffy texture of white cake.
King cake cupcake recipe
For the cake:
1/4 cup unsalted butter, softened at room temperature
3/4 cup granulated sugar
1 large egg
1/3 cup vegetable oil
3/4 cup sour cream
2 tbsp whole milk
1/2 tbsp vanilla extract
1 1/2 cups all purpose flour, sifted
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
For the filling:
1 tsp cinnamon
1/2 tsp nutmeg
5 tbsp brown sugar
1 tbsp unsalted butter, melted
For the icing:
1 ¼ cups powdered sugar, sifted
2 oz. cream cheese, softened at room temperature
2 tbsp heavy cream
Purple, green, and yellow sprinkles
Place an oven rack in the center of the oven; preheat to 325°F. Line a cupcake tin with 9 liners (or lightly grease).
In a bowl, whisk together the flour, baking powder, salt, and baking soda. In a separate bowl, whisk together the oil, sourcream, milk, and vanilla.
In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and egg on medium-high until light and fluffy. Reduce the speed to medium and add half the wet ingredients; beat until combined, scraping down the bowl as necessary. Reduce the speed to low and add half the dry ingredients; beat until combined. Repeat with the remaining wet and dry ingredients, beating until only a few white streaks remain. Use a spatula to gently thoroughly incorporate.
To make the filling, melt the butter in a medium bowl in the microwave (or melt on the stove, then transfer to a medium bowl). Add the cinnamon, nutmeg, and brownsugar; whisk to combine.
Using a large spoon, fill the cupcake liners about halfway with the batter. Divide the spicedsugar among the cupcakes, then top with the remainingbatter. Bake 25 to 28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool completely. Once the cupcakes are cool, in a bowl, whisk together the cream cheese and heavy cream. Add the powdered sugar and whisk to combine. Divide the icing among the cooled cupcakes, then decorate with the sprinkles to your preference. Enjoy!
French desserts are subtle. Instead of an explosion of sugar and sprinkles, French desserts are often based on delicate rich flavors like butter, cream, and the classic French custard: crème anglaise.
What is crème anglaise?
This saucy custard is a classic element of French pastries. It’s made from a mixture of sugar, egg yolks, and hot milk. This richly-flavored pudding has a thin texture that makes it perfect for dipping or drizzling. It can be flavored with vanilla beans, chocolate, or any flavoring extract that you choose.
How to use crème anglaise
In our Fireside Feast box, we used chocolate peppermint crème anglaise to create a luxurious dipping sauce for biscotti. For an even simpler use, try pouring it over freshly-cut strawberries or drizzling it over cakes or pies. This thin custard is also the base of a classic French dessert: Crème brûlée.
How to make crème anglaise
Eggs, sugar, and milk are whisked over heat until the egg cooks and thickens the custard. Traditionally this dish is made without cornstarch, but some modern recipes may use cornstarch as a shortcut to ensure that the mixture thickens properly. After the mixture has been heated, it should be covered and chilled in an ice bath or in the refrigerator. Covering the custard helps prevent a skin from forming, and chilling thickens the sauce even further.
Try it at home
Blue Apron’s Fireside Feast makes preparing dessert easy. Our recipe for chocolate chip & almond biscotti with peppermint-chocolate dipping sauce uses pre-made crème anglaise to deliver a rich, indulgent dipping sauce that comes together in just a few minutes. Read about social media manager’s first-hand experience making the fireside feast here, and order a box of your own through your account page or the Blue Apron Market.
Biscotti are a classic Italian cookie. These sweet are traditionally baked twice. The second bake gives these cookies their characteristically hard, crunchy texture. Our favorite biscotti recipes are easy. You don’t have to spend time individually shaping each cookie. Just form the dough into a large, flat log for the first bake. After they come of out the oven, you’ll slice them in to shape and bake them again. These subtly sweet cookies are an excellent addition to any cookie plate or do as the Italians do and dunk one in your morning coffee.
These subtly sweet cookies, paired with a decadent dipping sauce, are the perfect way to finish a meal.
Try these biscotti recipes at home! You can get everything you need for our Chocolate Chip & Almond Biscotti with Peppermint-Chocolate Dipping Sauce delivered to your door as part of the Blue Apron Fireside Feast box, available without a subscription on the Blue Apron Marketplace. See the full Fireside feast menu here.
Try the Fireside Feast for yourself! Order your meal of duck cassoulet, garlic bread, salad, biscotti, and peppermint-chocolate dipping sauce without a subscription on the Blue Apron Market. Serves 4-6, $159.99
Hanukkah is all about the miracle of oil. Sufganiyot, a traditional Israeli dessert that is eaten around the world, celebrate the power of oil. Deep frying is what gives these doughnut-like pastries their puffy texture and beautiful brown color. Traditionally they’re filled with jelly or jam. Chef John Adler created a twist with this Sufganiyot recipe filled with lemon curd.
Homemade sufganiyot recipe
Makes: about 2 dozen (24) doughnuts
1 package dry yeast or 1 ¾ tsp instant yeast
1/2 cup lukewarm milk
3 Tbsps granulated sugar, divided
2 1/2 cups unbleached all-purpose flour, plus more for rolling
1 cup cake flour
3 1/2 Tbsps unsalted butter, room temperature
1 large egg
1 large egg yolk
Zest of 1 large lemon or ½ an orange
¼ tsp kosher salt
1 Tbsp brandy or marsala (optional)
2 cups powdered sugar (for tossing the donuts)
4 cups neutral oil, for frying
1 cup store-bought jam*
Proof the yeast:
In a large bowl, combine 1 tablespoon active dry yeast (or 1 ¾ tsp instant yeast), milk, 1 tablespoon of the granulated sugar, and ¼ cup water. Stir to combine and let stand 2 to 3 minutes, or until the yeast has bloomed and is bubbly.
Make & proof the dough:
To the bowl of proofed yeast, add the all-purpose flour, cake flour, butter, egg, egg yolk, lemon zest, salt, remaining 2 tablespoons of the granulated sugar, and, if using, brandy. Using a wooden spoon or rubber spatula, stir until combined and a dough forms. Transfer the dough to a work surface. Knead 3 to 4 minutes, or until smooth and elastic. The dough should spring back when lightly pressed with your fingers. Shape the dough into a ball and transfer to a greased bowl. Let stand at room temperature for 1 hour, or until nearly doubled in size.** (If your kitchen is less than 70°F, place the dough in the oven with just the light on for about 45 minutes instead.)
Cut out the sufganiyot:
Transfer the proofed dough to a lightly floured surface. Use a lightly floured rolling pin to roll dough to a ½-inch thickness. Use a 2-inch round cookie cutter to cut out donut circles. Place on a parchment lined baking sheet and cover loosely with plastic wrap; let stand at room temperature for 30 minutes, or until they begin to get puffy. (If your kitchen is less than 70°F, place the cookie sheet in an oven with the light instead.)
Fry the sufganiyot:
Place the neutral oil in a large heavy-bottomed pot; heat on medium-high to 370°F. Once the oil is hot, working in batches of 4, carefully drop the donut circles in the oil. Cook 2 to 3 minutes, or until golden brown and cooked through. Carefully remove from the hot oil and transfer to a paper towel-lined plate to soak up any excess oil.
Finish the sufganiyot & serve your dish:
Place the powdered sugar in a large mixing bowl and set aside. When cool enough to handle, transfer the fried donuts to the bowl of powdered sugar and toss to coat. Using a knife, make a small hole in the side of each sugared donut. Using a spoon or piping bag, fill each donut with about 1 to 2 tablespoons of jam. Transfer to a serving platter. Enjoy!
*Get creative with the fillings: If jam is not your preference, try filing the donuts with nutella, lemon curd, apple butter, or salted caramel.**Make Ahead Tip: You can make the dough for this recipe ahead of time. Instead of letting the dough stand at room temperature for 1 hour to proof, cover the bowl and place it in the refrigerator to stand overnight.
For some reason, fruitcake has become a common punchline in the U.S. The idea that fruitcake is dry and bland is a misconception—not to mention a cheap joke. There are dozens of varieties of fruitcake enjoyed around the globe, all the way from the Bahamas to India. Some dense and boozy, while others are fluffy and delicately flavored. Even if you think you know everything about this seasonal dessert, we’re urging you to give it another chance.
Types of fruitcake
You can find different versions of fruitcake recipes all around the world. In Germany, stollen is popular. Italy has both airy panettone and dense, sticky panforte. Most recipes rely on candied, preserved fruit. Many include brandy or rum, which keeps the cake moist and acts as a preservative. If it’s thoroughly soaked and properly wrapped, a fruit cake can last for years.
Make a fruit cake at home with our fragrant recipe, spiked with Chai.
Holiday Fruit Cake Recipe
Makes one 9×5 loaf cake
3 ¾ cups dried fruit*
3 cups brewed Chai**
1 ½ cups flour
½ tsp kosher salt
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp baking powder
1 stick of butter, softened
¾ cup light brown sugar
1 tsp vanilla extract
2 large eggs
1 cup chopped pecans
Chai Simple Syrup (see recipe below)
Soak the dried fruit:
If necessary, roughly chop the dried fruit*. Place the choppeddried fruit in a medium nonreactive bowl. Pour the chai tea over the fruit and stir to combine. The tea should fully cover the fruit. If necessary, add more tea until fully covered. If the tea was warm, let cool to room temperature. Cover and let soak at room temperature overnight or up to 12 hours.
Prepare the batter:
Preheat the oven to 300°F. Coat a 9×5 loaf pan with nonstick cooking spray. In a medium bowl, combine the flour, salt, cinnamon, nutmeg, and baking powder. Stir to combine. In the bowl of a stand mixer fitted with the paddle attachment (or a separate large bowl with a hand mixer), combine the butter and sugar. Beat on medium speed, 2 to 3 minutes, or until fully combined. Add the vanilla and beat to combine. Add the eggs, one at a time, and beat to combine. Add the dry ingredients to the wet ingredients. Beat on low speed, 30 seconds to 1 minute, or until just combined. Using a slotted spoon, add the soaked fruit to the batter***, discarding the remaining liquid. Add the pecans. Using a spatula, fold the soaked fruit and pecans into the batter.
Bake the cake:
Pour the batter into the prepared loaf pan and smooth until evenly distributed. Bake 1 hour and 25 minutes to 1 hour and 35 minutes, or until a toothpick (or cake tester) inserted into the center comes out clean. Set aside in the pan for about 5 minutes, or until cool enough to handle. Place a wire rack on top of parchment paper or foil on a work surface. Run a butter knife or an offset spatula around the edges of the cake to make sure it isn’t sticking, then transfer the cake to the prepared wire rack.
Brush & cool the cake:
Generously brush the tops and side of the warm cake with the chai simple syrup. (This will help keep it moist.) Let cool completely. Slice and enjoy.
*Chef Tip: The kind of dried fruit you use is totally up to you! Mix and match as you’d like to result in a cake made with your favorites. This recipe was tested with ¾ cup dried cranberries, ¾ cup raisins, 1 cup dried apricots, 1 cup pitted dates, and ¼ cup crystalized ginger. You could also use dried pineapple, dried apple, dried peaches, dried figs, or dried currants. Just make sure the resulting mixture yields 3 ¾ cups dried fruit. Small fruits like cranberries and raisins don’t need chopped, but larger pieces of dried fruit like apricots or dates should be chopped down to about to the same size.
**Chef Tip: The soaking step of fruit cake can be done with many liquids. Traditionally brandy is used. Here we used chai tea, but other options are whiskey, apple cider, apple juice, or cranberry juice.
***Chef Tip: Do not press any of the liquid out of the fruit. It’s okay if some of the soaking liquid goes into the batter. That’s what you want, so no need to be a perfectionist here. Use the slotted spoon to help drain as you go.
Chai Simple Syrup
Makes 1 cup syrup
1 cup brewed chai tea
1 cup granulated sugar
In a small pot, combine the tea and sugar. Heat on medium-high, stirring frequently, until thoroughly combined and the sugar has dissolved. Set aside to cool.
Note: This will make much more simple syrup than you need for just this cake, but it lasts a long time. Save the extra and use it to make cocktails or mocktails, flavor your coffee, drizzle on pancakes or waffles, or save for another baked good recipe.
Five-ingredient recipes can be a lifesaver when you want a simple treat. When you keep the shopping list this short, each ingredient really has to hold its own. We used flaky pastry as the base of this croissant bread pudding to create an impressive dessert (or breakfast) that will make it seem like you spent hours in the kitchen.
The key to good bread pudding is starting with stale bread (or croissants). The slightly dry pastry does a better job of absorbing flavor and moisture from the custard. This croissant bread pudding is a great way to use up day-old pastry leftover from breakfast.
To start, all you do is cut your croissants into pieces like the ones you see above. You can also just pull them apart if you don’t want to deal with a cutting board.
In order to give your bread pudding a little bit of a twist, add some lemon juice and lemon zest to the custard mixture of eggs, cream, and brown sugar.
Pour that over your baking dish full of croissant pieces, let the custard mixture sink into the croissants for half an hour, and put the whole thing into the oven. The croissants will puff up and brown on top.
Lemon Croissant Bread Pudding
2 cups half-and-half
1/2 cup light brown sugar
4 croissants (stale if possible – stale bread always works better for bread pudding)
Preheat the oven to 325°F.
Cut or break the croissants into medium-sized pieces and place into an approximately 10-by-7-inch baking dish.
Using a peeler, take the skin off the lemon and mince the zest. Cut the lemon into quarters.
Whisk the eggs, half-and-half, light brown sugar, lemon zest and the juice from 2 lemon wedges (or all 4, if you’d like it to be more lemony), until thoroughly combined.
Add the egg mixture to the baking dish. Let this mixture soak for at least 10 minutes or up to 30 minutes.
Bake the pudding for 1 hour or until the middle is set. Remove and let cool and completely set for about 20 minutes. Serve your croissant bread pudding plain, with a scoop of vanilla ice cream, or with a dollop of whipped cream.
Want to feel fancy? Try our five-ingredient chocolate truffles.
We love brownies, but when you’re looking for an elevated dessert, chocolate truffles are the perfect treat. They’re rich, bite-sized, and easy to make. Their decadent chocolate flavor is an ideal way to cap off a delicious meal. Best of all? You only need 5 ingredients to make them at home.
The core of a good truffle is just chocolate and cream. Because so few ingredients are needed, you should make sure that the ones you have are really good. Pick up the hunk of gourmet chocolate you usually bypass at the store. This is the moment for it.
This recipe specifies grabbing two different kinds of cocoa powder. If you can’t find ones that are explicitly labeled “dark,” then just look for two different brands. The idea here is to create a little bit of variety in tone.
By the time you’ve finished rolling each ball of chocolate in cocoa powder—of whatever shade—your hands will be covered in chocolate, but you’ll also have a plate of wildly delicious chocolate truffles.
Serve these five-ingredient chocolate truffles at a holiday party, or pack them up in individual cellophane bags for gifting.
This Halloween, try a handheld dessert that’s perfect for kids and adults. We’re stocking our Halloween parties with homemade marshmallow popcorn balls. Think them as a more sophisticated way to do candy corn. We dressed our treats up with a chocolate drizzle, but feel free to experiment. Dip them in sprinkles or throw a few candy corn in while the mixture is cooling.
Get the whole family in on the fun of shaping the marshmallow popcorn mixture into balls. Be sure to grease your hands with vegetable oil or butter first. If you don’t, things could get a little sticky!
Marshmallow Popcorn Ball Recipe
Cook Time: 15 to 25 minutes
Makes 12 to 15 popcorn balls
12 cups popped popcorn*
3 Tbsp butter
2 Tbsps honey
1 10-oz bag mini marshmallows
½ teaspoon salt (optional, see tip below)**
Chocolate drizzle (optional, see subrecipe)
Pop the popcorn:
Pop the popcorn according to package directions. Transfer the popped popcorn to a large bowl, sifting through to remove any unpopped kernels. Line a sheet pan with parchment paper and set aside.
Melt the marshmallows:
In a medium pot, heat the butter on medium until melted. Add the honey and marshmallows and, if using, salt. Cook, stirring constantly, 3 to 5 minutes, or until the marshmallows have all melted and thoroughly combined.
Form the popcorn balls & serve your dish:
Pour the melted marshmallows over the popcorn and stir gently to coat without crushing the popcorn. Let cool slightly*** and grease your hands. Working quickly, use your hands to shape the coated popcorn into 2- to 3-inch balls. Place on the parchment-lined sheet pan. Let stand until cool. If desired, once all of the balls have been formed, drizzle with chocolate. Let stand until set. Serve immediately or store in an airtight container for up to 2 days. Enjoy!
Chocolate Drizzle: Place about ⅓ of a cup of chocolate chips in a microwave safe bowl. Add 1 tablespoon of water. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth. Use a spoon to drizzle the melted chocolate over the formed popcorn balls.
*Chef Tip: You can pop the popcorn on the stovetop or you can use a microwave bag of popcorn. 12 cups is about 1 bag of microwave popcorn. If you get microwave popcorn, avoid flavored popcorn and keep it simple with plain or lightly salted.
**Chef Tip: I used lightly salted popcorn to get the salty-sweet flavor. If your popcorn is already salted, you do not need the additional salt. If you’re using plain popcorn, add this salt.
***Chef Tip: The marshmallow mixture will start to set quickly, so as soon as the popcorn is cool enough to handle, quickly form the popcorn balls.
Can’t get enough dessert? Try making a candy cake with your leftover Halloween goodies.
This recipe by Claire King was the winner of our ~spooky~ Halloween dessert contest on Instagram.
Cook time: 30 minutes to prepare, decorating can take as long as you like!
We’re a huge fan of easy desserts—brownies and blondies alike. There’s no shortage of sweets around Halloween, but if you’re looking for something shareable (not just individually wrapped mini candy bars) it’s best to start baking. Chef Claire King has the easy Halloween dessert idea you’re looking for. Save time by using brownie mix, and put your energy into the spooky decorations instead.
Bake the brownies in 2 9×9 pans according to the package directions. Let cool completely.
Place the first layer on a serving plate and top with chocolate frosting. Top with gummy worms, bones, and crushed wafer cookies. Top with the second layer of brownies and frost the top.
Decorate with candy to mimic a graveyard. This is the fun part, so get creative! You can cut graham crackers with a bread knife to make tombstones. Use the crushed chocolate wafers for dirt. Use the green frosting to draw vines, leaves and grass. Use a toothpick to prop up peanut butter ghosts. Mound frosting in front of tombstones to mimic a freshly dug grave. Spooky!
Butternut squash has a natural sweetness that works just as well in dessert as it does in dinner. Sometimes we even swap it for pumpkin in our Thanksgiving pies. This year we’re serving up our new favorite squash dessert: butternut squash ice cream with curry candied pecans. Enjoy this as a seasonal fall treat. If you’re feeling crazy, serve it with pumpkin pie for a double squash dessert.
Butternut Squash Ice Cream Recipe
Ice Cream Base
1 1/3 cup heavy cream
1 13.5 oz can full-fat coconut milk
1 cup granulated sugar
4 egg yolks
2 lb peeled butternut squash, medium diced
½ tsp cinnamon
½ tsp vanilla extract
2 cups raw, unsalted pecan halves
1 tbsp curry powder
2 tbsp unsalted butter
3 tbsp honey
Fill a medium pot ¾ of the way up with water; heat to boiling on high. Once boiling, add the diced squash and cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and let cool slightly. Transfer to a blender or food processor and puree until smooth. Measure out 2 cups of pureed squash and set aside to cool (you may have extra).
In the same pot, combine the heavy cream, coconut milk, and a pinch of salt. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until just beginning to simmer.
Meanwhile, in a large bowl, whisk together the eggs and sugar. Slowly add the heated cream mixture to the beaten eggs and sugar, whisking constantly. Once fully combined, transfer back to the pot and whisk in the cinnamon. Cook on medium, stirring constantly with a wooden spoon, 3 to 4 minutes, or until the mixture is thick enough to coat the back of the spoon. Transfer to a clean bowl and whisk in the cooled squash puree and vanillaextract. Cover with plastic wrap and refrigerate at least 1 hour, or until chilled (up to overnight).
Meanwhile, roughly chop the pecans. Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the chopped pecans. Cook, stirring frequently, 4 to 5 minutes, or until lightly toasted and fragrant. Add the curry powder and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the pecans are coated. Add the butter and honey. Cook, stirring constantly, 1 to 2 minutes, or until the mixture is thickened and the pecans are coated. Transfer to a piece of parchment paper (or lightly greased plate) and immediately season with a pinch of salt. Set aside to cool completely. Transfer the ice cream base to your ice cream maker and churn according to the machine’s instructions. During the last 10 seconds, add the candied pecans and churn until thoroughly combined. Transfer to a freezer-safe container and freeze until firm. Enjoy!
If you were to send an extra-terrestrial to the grocery store and tell them to bring back sugar, it might not be enough instruction. When you think of sugar you most likely imagine white granulated sugar, but there are a several types of sugar available in most grocery stores. These sugars vary in texture, flavor, and color. Depending on what you’re making, choosing the right sugar can be mission-critical.
Types of sugar
If you only have one type of sugar in your home, it’s probably white granulated sugar. Granulated sugar can be made from sugar beets or sugar cane. During processing, the natural molasses is refined out of the sugar, leaving a clean sweet flavor. White sugar is often used for baking and sweetening beverages. It adds sweetness without introducing new flavors.
Brown sugar is essentially white sugar with the addition of cane molasses. Compared to white sugar, brown sugar is moister and has a richer flavor. The moisture makes brown sugar prone to caking, drying out, and forming clumps—to avoid this, it’s best to store it in an airtight container. Brown sugar is an excellent addition to rich baked goods with deep flavor, like banana bread.
What’s the difference between light brown sugar and dark brown sugar?
The terms “light” and “dark” refer to the molasses content of brown sugar. Dark brown sugar has more molasses and will have an even more intense flavor.
Turbinado is a coarse sugar with large crystals. It’s partially refined and retains some natural molasses, which gives it a light brown color. If you’ve ever used a package of Sugar in the Raw at a coffee shop, that’s turbinado sugar. Turbinado can be used to sweeten drinks, or as a crunchy topping on baked goods. Turbinado can also be used as a substitute for white or brown sugar in baking.
Similar to turbinado, demerara is a coarse, partially refined sugar. It retains some natural molasses, which gives it a light brown color and rich flavor. Compared to Turbinado, demerara crystals are slightly smaller, but demerara works in many of the same recipes. This coarse, crunchy sugar is an excellent topping for baked goods.
Powdered sugar, also known as confectioners’ sugar, is chemically the same as granulated sugar, but the crystals have been pulverized into a fine, fluffy powder. This fine texture makes it a good choice for creating smooth, silky frosting or for dusting over cakes and doughnuts. Roll cookie dough in powdered sugar to create a crinkle cookie with its own icing baked right on.
Superfine sugar, or caster sugar, is chemically the same as granulated sugar, but the grains are much smaller. If a recipe calls for superfine sugar, you can replicate the effect by whipping granulated sugar in a blender. The crystal size is important for baking, small particles of superfine sugar dissolve quickly in recipes.
Muscovado sugar is a very lightly refined sugar. It may look like brown sugar, but its brown color is natural. Instead of molasses being added back in, muscovado retains its natural molasses.
Now that you’re stocked up on sugar, it’s time to get cooking. Try our recipe for chewy ginger cookies.