Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Chef Lennox Hastie explains the art and science.
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Caramel-Coated Layer Cake
A Bacon-y Bite With a Devilish Kick
Quickie Meatball Subs
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.