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Most Helpful Customer Reviews
8 of 9 people found the following review helpful
By Cristin
I only use C&H Bakers Sugar for all my baking needs and I go through it FAST with a lot of baking. I looked on Amazon to see if I could purchase it in a case for ease and cost savings. At the grocery store, one 4lb carton costs less than $5, so to get three of them, it would cost $15 or less. Here on Amazon it is $28 PLUS $12 shipping. That totals $40 for a $15 product. Yep, that's almost 3 times more expensive than if I just purchase it at the local grocery store. I love Amazon and was really shocked to see this price. This is a definite NO THANKS, I know better than to purchase this item here!
3 of 3 people found the following review helpful
This is the sugar I use for all my white sugar needs. It's very fine, somewhere between the dust like qualities of powdered sugar and regular sugar. It dissolves very well into drinks without that somewhat odd tastes powdered sugar can have because of the corn starch or the granularity of not dissolving completely like granulated sugar which makes it perfect for cold drinks.
When baking with it, because it's so fine, I usually use a scant cup (1 cup - 1 tablespoon) instead of a full cup. That seems to work well for me.
Excellent for meringues and fudge because it's so fine and dissolves so well.
When baking with it, because it's so fine, I usually use a scant cup (1 cup - 1 tablespoon) instead of a full cup. That seems to work well for me.
Excellent for meringues and fudge because it's so fine and dissolves so well.
0 of 5 people found the following review helpful
2.0 out of 5 stars
Do not use this sugar for layer cakes if you intend to decorate them
March 18, 2010
By Blue
Too soft: I just used this sugar to bake one of the layers for a firm pound cake-like layer cake intended for decoration (Wilton Butter cake recipe). This is a pretty hardy cake and can stand up to changes in temperature etc and still turn out well. I had already baked several of the layers with regular granulated sugar before I ran out and decided to use some of this baking sugar. Be forewarned, this sugar makes cakes far too tender. The layer literally fell apart coming out of the pan and it was well cooled and in a pan liberally covered in cake release. Even when I was mixing the batter, it for some reason stuck to my stainless bowl and was impossible to scrape entirely out. I'm sure this is good for meringues and such, but I would never attempt to use it again for a cake or even cookies. You would never get them out of or off the pan.
