Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About
In all the recipes in the book, wherever sugar is specified, use granulated sugar unless otherwise instructed. Brown sugar is less refined than granulated sugar. Light and dark varieties are available. They both contain molasses, with dark brown sugar being treated with a darker grade molasses. Superfine sugar is a very fine crystallized white sugar. It dissolves quickly and is recommended for brûlées and in cold drinks. Be sure to buy the best quality of maple syrup that you can find. The best grades are light in color.