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Brown sugar recipes |
This is a term generically applied to light brown, dark
brown, demerara, and soft brown sugars. They should not be used
interchangeably in recipes, as they will give differing results.
However, what all brown sugars have in common is that they are normally
unrefined, retain their nutrients and varying degrees of molasses, and
range from pale golden to dark brown in colour. They have medium-sized
grains, and are made from sugar cane or sugar beet. Inferior brown sugar
is made by partial refining, or by adding a little molasses, caramel or
colour to white sugar.
Buyer's guide
Look out for ‘natural brown sugar’ from good-quality
brands, which will have more molasses and minerals and will not have
been artificially treated. Demerara sugar from Guyana is the most
distinctive.
Storage
Store in a cool, dry cupboard away from sunlight, heat or moisture.
Preparation
Use brown sugar in coffee, cakes, biscuits and flapjacks.
Article by Sejal Sukhadwala
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