Best Sugar Work Recipes

Fat Free Sugar Cookies That Work! image

Provided by Katie 7

Time 30m

Yield 10 cookies, 10 serving(s)

Number Of Ingredients 9

2/3 cup whole wheat flour (I used a mixture of this and whole wheat pastry flour)
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/8 teaspoon salt, eyeball it
3 tablespoons Splenda sugar substitute, for baking large ones
8 -9 tablespoons fat-free buttermilk
1 tablespoon plain fat-free yogurt
1 1/4 teaspoons vanilla extract
2 teaspoons Butter Buds or 2 teaspoons any other fat free butter flavoring

Steps:

Preheat oven to 450°F.
combine the flour, baking soda, cream of tartar, and salt in a large bowl. mix throughly with a fork, slightly fluffing the flour to create mild pockets of air in the mixture.
Add Splenda and mix again.
Add buttermilk (1 tbs at a time), fat free plain yogurt, vanilla and butter flavoring. SOFTLY AND GENTLY mix with a spoon and incorporating all the ingredients together until everything is mixed.
bake for about 15-20 minutes until the bottoms are browned (but not burnt) and they look done. (I have a convection oven so times may vary).
Note: DO NOT OVER MIX, however do not undermix. I do not know the outcome that this may have, but I have a feeling that it isn't very good!

Nutrition Facts : Calories 33.6, Fat 0.2, Sodium 62, Carbohydrate 7, Fiber 0.9, Sugar 1.1, Protein 1.1

Decorating Caramel (for Decorative Sugar Work) image

Provided by S I

Number Of Ingredients 4

Steps:

1. Combine the sugar, glucose or corn syrup and water in a heavy saucepan. Stir the mixture, then cover the pan and bring the mixture to a boil.
2. Once the mixture boils, brush the sides of the pan with a pastry brush dipped in clean water to remove any sugar crystals stuck to the pan.
3. Boil the mixture without stirring until it reaches a golden caramel color (approx. 338°F).
4. Remove the pan from the heat and dip the bottom of the pan in a bowl of cold water for 30 seconds to stop the cooking process. If while working with the caramel it begins to harden, reheat it by placing it over low heat.
5. TO MAKE SPUN SUGAR: (Prior to making the Decorating Caramel) Lightly oil two 18-inch wooden dowels or wooden-handled spoons. Place them 12 inches apart on a clean worktable so that they extend off the edge of the table approximately 12 inches. Line a few sheet pans with paper and place them under the dowels to catch drips. Prepare the Decorating Caramel. To Make the Threads, dip a whisk approximately 3 inches into the caramel. With a quick flick of the wrist, shake the whisk back and forth over the ends of the dowels. Repeat the process until a mass of threads collects on the dowels. Collect the threads and coil into a nest or other shape. Use to garnish ice cream, cakes, or other desserts.