Description
Cane sugar comes from sugar cane, a tropical plant that reached Europe through the Arab world. Venice was among the first European cities to refine and trade it, when sugar was still a precious spice sold in apothecaries.
I prefer it to white sugar because, when it is whole or lightly refined, it keeps some of its molasses: it has an amber colour and a deeper flavour, reminiscent of caramel. Muscovado sugar, dark and moist, is the most intense of all.
I use it in vegan shortcrust pastry, cakes and jams and, in small amounts, in sweet and sour dishes such as saor or a dipping sauce for spring rolls.
I prefer it to white sugar because, when it is whole or lightly refined, it keeps some of its molasses: it has an amber colour and a deeper flavour, reminiscent of caramel. Muscovado sugar, dark and moist, is the most intense of all.
I use it in vegan shortcrust pastry, cakes and jams and, in small amounts, in sweet and sour dishes such as saor or a dipping sauce for spring rolls.
