With its light brown colour and its subtle butter flavour, light brown sugar is ideal to cook caramel and “sucre à la crème”. Most brown sugars manufactured in Canada are obtained by mixing molasses and refined white sugar. It is the amount and type of syrup used that change the color and the taste of brown sugar.
If your brown sugar has hardened and you need it immediately, heat the required amount in the microwave with a slice of bread.
To avoid brown sugar hardening, store it in an airtight container with, as unusual as it sounds, a piece of bread that will keep moisture. 2 years
May contain peanuts, other nuts, milk, soy, wheat, gluten, eggs, mustard, sesame and sulphites.