By Taymer Mason
Published 2021
I use multiple sugars in this book. For desserts that I want to have a light color, I generally use organic granulated sugar. For desserts where color isn’t as important, I go with a light brown cane sugar from Guadeloupe or Barbados. In the United Kingdom, this sugar is labeled “Barbados amber sugar.” You can use muscovado sugar in recipes where the darkness of the dish is not an issue. If I want the flavor of brown sugar but also want the dish to have a lighter color, I call for light brown sugar. If “light” isn’t specified, you can use any type of brown sugar. Turbinado sugar, which has a coarse texture, is great for sprinkling on certain cakes and pastries (such as Barbadian Coconut Turnovers).
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