Sunday, April 6, 2008

Brown sugar

I prefer using dark brown sugar for everything. (as opposed to light brown sugar). I think it gives you a deeper richer flavor. It's more caramely, especially in cookies. I've never had a problem using it. Kristy used dark brown sugar and Dutch processed cocoa in her brownies once. She and her husband affectionately called them blackies. She reports they were very dark brown, but still quite good.

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