Jean I can't recall if you posted the question here or not - but I think I found the answer to the warm sugar question.
Today I was browsing the bread books looking for a new loaf for Bob's lunches. HomeBaking by Jeffrey Alford and Naomi Duguid was calling to me and low and behold on pages 174 & 175 they are talking about making jam. Each recipe called for warm sugar (sugar heated in a 150 degree (f) oven until warm).
The reason - so that the sugar, when added to the simmering fruit, doesn't cool it.
I know it's late - but better than never
Today I was browsing the bread books looking for a new loaf for Bob's lunches. HomeBaking by Jeffrey Alford and Naomi Duguid was calling to me and low and behold on pages 174 & 175 they are talking about making jam. Each recipe called for warm sugar (sugar heated in a 150 degree (f) oven until warm).
The reason - so that the sugar, when added to the simmering fruit, doesn't cool it.
I know it's late - but better than never
You only live once . . . but if you do it right once should be enough!