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News Link • Food

The Ingredient That's About to Change the Way You Bake

• arclein

It seemed a little lumpy and damp, but to my surprise, the sugar cooled into something powdery and dry, with a toasty, if not outright caramelized, flavor that tasted significantly less sweet than plain sugar. Curious as to how it would behave as an ingredient, I whipped it into a meringue for angel's food. The cake turned out as tender

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