SC - Sugar Questions

[Sharon Nevin]

> << Some might be interested that last week at Albertson's, I saw a box
labeled "Raw Sugar" on the  shelf next to the brown Sugar.   Could this  be
 related to cone sugar?
>  Tyrca >>
> 
> Did you purchase this product? If so, what differences did you notice?
Were
> those differences important or is the currant substitutions appropriate?
Was
> there a flavor difference? Did it perform differently in usage?
> 
> Ras

I thought I'd just add a comment.If your raw sugar is the same as the stuff
I use occasionaly in cooking. It is not as sweet as white sugar nor does it
taste quite like brown sugar (which I don't particular like but raw sugar I
do). The packet that I've just grabbed from the pantry says "a sweetner
with a more robust earthy flavour" "with honey-like taste and aroma". Which
just about describes it despite the fact that its advertising blurb. It
also goes on to say it is especially used in recipes made with less
processed ingrediants like oatmeal and wholemeal flour" - which are the
only places I've seen it called for in modern cooking. It does go well with
oatmeal and the like. The crystals are on the large size kinda like coffe
crystals but not quite. It is not 'moist' like brown sugar and is kinda of
a honey colour as it is just the clarified juice of cane sugar. It does not
seem to be as sweet as white sugar.

Sharon 
Barony of Stormhold
Lochac 
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