Did I just buy a bad batch of sugar? I just made cupcakes and SMBC and there are large granules of sugar in them both. I did not sift in either case. I usually don't because I've never had this problem, but its almost like small pieces of rock candy. Anyone else ever have this kind of problem?

I've seen that happen a few times. I suggest that you sift the rest of that bag of sugar. You'll probably find more "rock candy" lumps and the sugar will be ready for the next cake.

I too have had this happen...I have a large wire mesh sifter and I just place it on top of my sugar container and pour my sugar through it so I don't have to sift when I am busy, it's already done.
You will be amazed at what comes out of the bag!!!
Laura

Hi there! I have had this happen, and now I always sift my granulated sugar when using in recipes. I buy Domino brand, and there are always pieces left behind after I sift.

Thank you! I just sifted the rest of it and it looks much better now. Out of a 10 lb bag, I'd say that there was about 1/2 cup of large rocks in there, yuck!

Wow!!! I've only ever sifted just what I need at the moment!... That's quite a bit! You can save that for your coffee. (If you take it sweet, that is!) Have a good night!

Interesting thread! I never thought granulated sugar would need sifting. Learn something new on here all the time! Thanks!

I have never in my life sifted granulated sugar. And for SMBC you would probably use gigantic crystal sugar... because you are melting it. If you have grains, then you did not heat the mixture up enough.

Your rocks were probably caused by humidity. That sugar got damp somewhere along the line. You can make sugar cubes by using just damp sugar, stuffing in molds, and letting it dry.

I sift the granulated sugar I buy. I've bought a few bags that I swear had little sugar rocks in them. I think those are the bags that might be sitting longer, I don't know, just a guess. Now I sift it just in case.

If it's dry I sift it. BP, flour, sugar.

Mike

Yep same here, I sift all dry ingredients We use mainly superfine sugar for cakes that are creamed to avoid any grittyness and increase volume!

I had the same thing happen once when hubby brought home a bag of store brand sugar. Seemed like the granules where bigger, thought I was imagining it, but maybe not.