Is there a substitute for the cane sugar? Why use unsalted butter in a recipe?

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2 Comments

hardlikearmour April 29, 2012
You could put 1/2 to 1 tablespoon of brown sugar in the bottom of the 1/4th cup before adding granulated sugar to better mimic the flavor of the unwashed cane sugar.
 
Melusine April 29, 2012
Unsalted butter lets the cook control the saltiness of the food, since there is no industry standard for the amount of salt in butter -- it varies from brand to brand. As for the sugar, the unbleached cane sugar is closer to a natural state. Regular sugar won't replicate the exact flavor, but will be fine in the recipe.
 
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