I love baking and cooking with a freshly opened package of brown sugar. I love packing it tightly into a measuring up and that oh-so-satisfying feeling I get when it flips out, perfectly molded, like sand for a sand castle.
So how is brown sugar made, and what's the difference between light brown and dark brown sugar?
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1LRA0vL
No comments:
Post a Comment