Here’s the thing: a lot of people think that brown sugar is raw sugar or unrefined sugar. Hate to burst your bubble, but it really isn’t “less refined” in North America. Head over to my Kitchen Geekery column at Food Bloggers of Canada to find out what brown sugar actually is, and also what the less refined option is for your baking pleasure. I’m also sharing tips on storing and reviving brown sugar because, if you are like me, you probably have a pack of brown sugar sitting at the back of the cupboard that’s dried out into one giant clump. Because I think that when brown sugar hardens into a rock, it’s one of the more annoying baking problems there are, right?
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.