Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Brown sugar


Recommended Posts

I don't know if this subject has been addressed here, but I find it hard to come up with a good substitute for American brown sugar in baking recipes. Cassonade has some of the caramelized tastes of brown sugar, but without the stickiness that seems to make for more toothsome cookies.

Any thoughts or substitutions?

Link to comment
Share on other sites

As often in France the answer is in "magasins bio" and health food stores, where you may find muscovado sugar, panela, soft brown sugar, light brown sugar, and even Demerara sugar in some places. You may also find a comparable range in gourmet stores like La Grande Epicerie or Lafayette Gourmet.

In more everyday stores you may still find "vergeoise" which is soft sugar, brown (vergeoise brune) or light (vergeoise blonde). Though these are beet sugar, not cane.

A good substitute for the sugar you are looking for could be vergeoise brune (beet) or muscovado sugar (cane). Cane sugar, of course, tastes better.

Edited by Ptipois (log)
Link to comment
Share on other sites

×
×
  • Create New...