Just got an email from M. reporting:
Whole shelves of brown sugar, both light and dark, in a couple brands at Hypermarché Exclusif on the VDN.
Once again, Hypermarché is showing itself to be a hotspot for finding ingredients for American recipes. If you’re not familiar with darker sugars from outside the US, here’s a crash course from The List.
Cassonade: light brown sugar, similar to raw sugar
Sucre de cane: cane sugar, available in light or dark
Sucre roux: medium brown sugar
Viergoise blond: softer light brown sugar
Viergoise brun: softer dark brown sugar
Here’s a recipe I made recently using brown sugar, just in case you need some inspiration. More recipes using brown sugar here at Toubab Recipes.
3/4 cup butter
1/3 cup brown sugar
1/3 cup white sugar
1/4 c water
1 tsp vanilla
3 cups oats
1 cup flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
Cream butter and sugars until fluffy. Add egg, water and vanilla and beat well.
In a separate bowl mix together oats, flour, salt, baking soda and spices. Stir dry ingredients into wet. Mix in drained raisins.
Drop on a cookie sheet by small spoonfulls. Bake in preheated oven at 350 degrees for 10-12 minutes. Serve with milk for dunking.