Sweeteners

Brown Sugar

• Light and dark - both are refined with molasses added.

• Use instead of white sugar for colour and flavour, especially in baked goods.

Confectioner's Sugar

• Powdered refined sugar for icings and sweet sauces.

• Also for sifting over desserts, pies and cakes for decorative effect.

Honey

• Clear honey is runny and melts better than opaque / firmly set honey.

• Flavour is a matter of personal choice, determined by the type of nectar the bees use.

Maple Syrup

• Use in ice-cream, cakes and cookies, also pour over pancakes and waffles.

• .Flavour is more distinctive than corn syrup.

Raw Sugar

• Crunchy brown sugar.

• Crystals do not dissolve easily, but give a good texture if sprinkled over cakes and cookies before baking.

White Sugar

• Superfine is good for cooking - it is fine and dissolves quickly.

• Granulated is coarser and best for table use.