C&H® Sugar Has Always Been Part of the Family
My first memories of baking with C&H® Sugar start with my grandmother, an incredible baker who introduced me to our favorite family recipes. C&H® Light Brown Sugar gives her beloved sticky buns the most irresistible brown sugar glaze, and every batch of apple crisp is sweetened with C&H® Granulated Sugar and Light Brown Sugar.
The Only Sugar I Trust
My family bakes with C&H® Sugar because we know we can count on the quality and consistency in every recipe. As a full-time recipe developer today, I’m proud to bake exclusively with C&H® Sugar. From creating tender layer cakes and golden lattice pies to perfect buttercream frosting and sweet glazes, C&H® Sugar is my absolute favorite sugar and a baking must!
For perfect muffins, gently mix the batter just until the wet and dry ingredients are combined (don’t overmix). Use a cookie scoop sprayed with nonstick spray to evenly portion the batter into muffin liners. For bakery-style muffin tops, place the muffin pan in the oven and bake for 5 minutes at 425°F. This initial burst of heat helps give the muffins a nice lift. After 5 minutes, reduce the heat to 350°F and continue baking muffins for another 10 to 15 minutes, until tops are set and a tester comes out clean or with a few crumbs attached.
Luscious Layer Cakes
To prevent cake layers from sticking to the pan, prepare cake pans with parchment rounds and a generous coating of nonstick spray. For even cake layers, place your cake pans on a scale and weigh each pan as you add the batter. Tap the pans sharply to reduce air bubbles and bake as directed. Once cake layers are baked, cool layers completely before removing from the pan or adding frosting. Once the cake layers have cooled, remove from cake pans and place on wire racks. Chill cake layers for 2 hours or overnight before trimming and frosting.
Unless a cookie recipe states to bake right away, most cookie doughs benefit from chill time (anywhere from 4 to 24 hours) The chilling process intensifies the flavor and prevents the cookies from overspreading in the oven. Once the cookie dough has chilled, use a cookie scoop coated with nonstick spray to scoop the dough and place 1 ½ to 2 inches apart on parchment-lined baking sheets. Bake cookies just until tops and edges are set, being careful not to overbake. Once baked, let the cookies cool on baking sheets for 5 to 10 minutes to firm up slightly before placing on wire racks to cool.