Light brown and dark brown soft cane sugar

sb44

WillowCat wrote: »

I've used light and dark brown in twinks hobnobs - delicious!:j

Well I bought some more porridge oats today so hobnobs it is then.
:beer:

Gingernutmeg

The dark sugar will be lovely in things like gingerbread and ginger cake - anywhere were you want a dark, rich treacle-y flavour. Light is lovely in biscuits, or even coffee, that's what I keep in my sugar jar and I use it in pretty much everything.

I also wish I lived near a B&M - what with cheap wool and now cheap sugar I'm jealous!

thriftlady_2

I use dark sugars a lot in baking. Anything with cocoa in is good with brown sugar-makes it taste fudgey. Spicy and gingery cakes are lovley with brown sugar.

I also like to sprinkle the very dark stuff on plain yogurt. Leave it for a while and it'll melt like a brulee