Domino Granulated Sugar (25 lb.)
About this item
- Granulated sugar is ideal for baking and everyday use
- A pantry staple
- Convenient 25-lb bag
- Over 100 years of quality sugar production
Domino® Granulated Sugar (25 lb.) is an essential for every pantry, whether you're baking for the whole family or using two spoonfuls a day to sweeten your early-morning coffee. Domino sugar is large enough to last you through the holiday baking season and beyond.
Is Domino Granulated Sugar Versatile?
Domino Sugar is used for more than just baking. From making your own simple syrup and crafting impressive cocktails at home to sprinkling on lean proteins for better searing, the uses of Domino Granulated Sugar are endless.
What Is An Easy Recipe Using Domino Granulated Sugar?
Using high-quality Domino sugar is the first step to the perfect pancakes. To make the breakfast staple, combine one cup all-purpose flour, two tablespoons Domino Granulated Sugar, one teaspoon baking powder, a quarter teaspoon salt and a quarter teaspoon baking soda into a medium mixing bowl. In a second medium mixing bowl, combine one lightly beaten egg, one cup buttermilk and two tablespoons of melted butter. Add the wet egg mixture to the dry, Domino sugar and flour mixture until all ingredients are combined but still lumpy. Finally, to make four-inch pancakes, pour a quarter cup of the batter onto a lightly greased, hot skillet or griddle. Cook until bottoms are bubbling and golden (about a minute), then flip and cook the second side for another minute. Enjoy!
Five Tips to Better Baking
- When baking any sweet treat, choose quality ingredients like Domino sugar (whether it be brown, granulated or confectioners) and remember to check expiration dates.
When making brownies, if your recipe includes melting butter and chocolate together, the easiest and most foolproof way to do this is in a double boiler or any glass bowl placed over a pot of gently simmering water. Just remember to stir constantly!
When making brownies, a common issue is overmixing your dry mixture (often granulated white sugar, flour, etc.) with your wet mixture (eggs, milk, etc. Mixing too harshly or for too long can cause brownies to turn out tough or for a thin crust to form. To prevent this from happening, mix wet and dry ingredients just long enough to blend them and don't overbeat your eggs.
When making brownies and cookies (like chewy gingerbread), improve the texture by placing the unbaked batter (in the prepared, greased pan) in the refrigerator for at least two hours or overnight.
When making muffins, gently fold dry and wet ingredients so that you remove all lumps. Less lumps mean more tender muffins!