[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

raw sugar

Has anyone had success baking with raw sugar?  I have found out the hard 
way that it cannot simply replace processed sugar in recipes, as it does 
not dissolve (mmm, crunchy cake).  I am wondering if melting it into a 
syrup and then adding it to the recipe might work.  Any suggestions?

Amy D. Shinabarger
alias@xxxxxxxxxxxxx				"What you fear in the night
		    	                   in the day comes to call anyway." 
						 	-Counting Crows