...- maybe a chunk of brown sugar, vanilla and cinammon? Or a brown sugar nugget infused with good maple syrup (which I have in abundance)? I also have orange oil, but a teensy bit of that goes a long way. Seems like some combo of these would work, if not replicate the classic. Also, have you ever frozen these, after baking
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It will be tough to get the effect of the Craquelin without sugar cubes, but you can try! A nugget of brown sugar will dissolve more quickly and just may not make the same look/texture on the inside - but you're right, I think it would still make a yummy recipe! My worry is just that it wouldn't be as pronounced as the cube. I don't tend to freeze these desserts after they are baked but I imagine you could - keep us posted how that works for you!