Mmm that sounds like a wonderful substitution. Brown sugar adds some caramelized color and smoky, richer sweetness in flavor. Rapidura would do the same, I think. [I've definitely made similar substitutions.]
Merrill is a co-founder of Food52.
What's the recipe you're using it for? Should be fine for most things, but rapadura has less water in it than brown sugar, so that's one thing you may want to be aware of.
A friend is making corn muffins.
Thanks for your help!
I sometimes use demerrara sygar as brown sugar, and it usually works well. If the granules of the Rapadura are large, it might be best to put them into the liquid ingredients instead of the dry.
Please enter a valid email address.
Well played. You deserve a cookie.
You’re making our month the best ever—thanks, friend!
Free Shipping This Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)