Kiki's WeekEND Inked Pearly Masquerade Ball

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Oh, why, thank you. This fainting gets hard, sometimes, you know?
*Sniff.*
 
I know that the sugar is important for things like browning and moisture, but are there other reactions and stuff that I don't know about?
Oh, and I of course never use the substitute for making candy. Ever.
Using the 1/2 sugar, 1/2 substitute ratio has always worked for me.
I haven't had much of a problem with the 3/4 sub in baking and have only had to adjust other things like baking powder because of altitude. I haven't made candy since moving here, but all my other cooking and baking have been fine.
I think much depends on what you may be making.
 
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