I do! Of course we don't use much sugar here, but when I do I make sure it's sucanat. I do have a question. I use the crystal like sucanat that's been powdered, and my mil uses the brown granules, what's the difference? Her stuff looks like it's been more heavily processed.
i use the brown granules. i think that the granules are less processed, essentially it is the cane juice just left to dry. i think the crystals are filtered somehow to make the concentration of sugar be higher so they crystallize better. does that make sense??
The brown stuff is less processed. I use it all the time. Here's a tip...if you health food store sells it in bulk, buy it that way. I paid twice as much for a bag before I realized that they had it in bulk. When she put it through the till I was in shock at the price difference. I find it not as sweet as sugar, but still works great wherever I need sugar.
we use it for everything (baking and whatnot) over here....<br>
My kids don't spazz on it like they do with white sugar <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"><br><br>
I did notice that if a recipe calls for brown sugar I need to add water to the sucanat to make it moist like brown sugar...anyone else?<br>
It makes a HUGE difference when trying to cream it for tho healthy treats...you know things like...ummm...say....brownies<br><br>
chocolate chip cookies<br><br>
not that I ever fall victim to either of those....
To mimic brown sugar just add some mollassas. 1 Tbsp./ 1/4 c. of sugar used. So if your recipie calls for 1/2c. brown sugar, then add 1/2c. sucanat(or sugar) and 2Tbsp. mollassas. That will make a big difference with the moisture content so you should not have to add water at all.