British equivalent for Cane sugar
I have an American recipe that calls for Cane Sugar, is this the same as Demerara or is it Light or Dark brown sugar?
Best Answer
If it only says "cane sugar" without any other qualifier, just use the normal white crystal sugar you have. There is a common attitude that cane sugar is supposedly superior to beet sugar (which is the prevalent sugar in Europe), although this might well be the result of successful advertising campaigns. In any case, if you use beet sugar, I am pretty sure nobody will notice the difference.
If it says something more than just "cane sugar", (e.g. "light brown cane sugar") it could be Demerara or something else. But then your question is not answerable without describing the full term.
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What is UK equivalent of cane sugar?
Tate & Lyle Sugar with Stevia is the UK's first blend of cane sugar and natural stevia leaf extract. Available in both a white blend for adding to drinks and sprinkling over cornflakes and a brown blend to enhance baking.What sugar can I use instead of cane sugar?
Cane Sugar Substitute So in terms of a substitute, beet sugar would be the main one. Honey, maple syrup, agave syrup, and coconut sugar can also be used as substitutes, as well as sweeteners such as stevia, xylitol and sucralose.Is cane sugar same as Demerara?
Demerara is a type of raw cane sugar with a large grain, crunchy texture, and pale brown color. While it is easy to find in some places and grocery stores, you might find it quite difficult to locate in other stores.Is cane sugar same as caster sugar?
But Caster Sugar - in order to be classified Caster Sugar - is made from Sugar Cane (Cane Sugar.) [Baker's Sugar is made from Cane Sugar as well so it is the same product as caster sugar in the U.K.] Cane Sugar has a much more multifaceted and deeper flavor than sugar beet sugar or corn syrup.British Sugar - how sugar beet is processed - Daniel Clifford
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Answer 2
it depends in the recipe, if the specific aromas of molasses are important for the taste of the final product you can use a cane sugar rich in molasses (dark, brown, demerara), if not go with granulated light cane sugar, or even white sugar!
In general for all things baked I do not generally use raw sugars 'cause they're too wet, they have a very rich flavour, and their behaviour is quite unpredictable (because their exact molasses content, and therefore their water content, is unknown)
Answer 3
In french, "Sucre de canne" means Light Brown sugar. For the taste, it's not exactly the same as the white sugar, with a light aroma of molasse. So for your recipe you should use Light Brown sugar.
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