sugar, organic cane
$2.90 - $39.90
This organic cane sugar goes from cut cane to crystal in under a day — pressed, filtered, and crystallized within 24 hours of harvest, while the cane is still fresh. Stopping there, short of full refining, is the whole design: it leaves a trace of the cane's own molasses in the crystal, which is where the light golden color and soft caramel edge come from. It still measures and behaves like any everyday granulated sugar — dissolving, creaming, and caramelizing the way a syrup or a bake needs it to. The difference is a faint molasses backbone that carries through whatever you sweeten.
Suggested Uses
Simple Syrup — Warm equal parts sugar and water by weight just until the crystals dissolve and the liquid runs clear, no boiling needed; the molasses trace gives cocktails, iced coffee, and lemonade a faint caramel note. Keeps refrigerated about two weeks.
Caramel — Melt the sugar dry over medium heat, swirling rather than stirring, and pull it at a deep amber (around 350°F) for sauces, brittle, or the base of a flan. The natural molasses deepens the color fast, so watch the pan once it turns.
Creaming for Baking — Swap it one for one for granulated sugar in cookies, cakes, and quick breads; beaten with softened butter for 3–4 minutes it whips to a pale, aerated base, and the molasses warms the crumb toward butterscotch.
Macerated Fruit — Toss 2 tablespoons per pint of sliced strawberries, peaches, or plums and let them sit 20–30 minutes until they release a glossy syrup. The molasses rounds the fruit's tartness without burying it.
Savory Spice Rub — Work it into a dry rub at roughly one part sugar to three parts spice; over direct heat it caramelizes into bark on pork shoulder, ribs, or chicken thighs. Pull the meat before the sugar scorches over open flame.
Coffee and Tea — Stir 1–2 teaspoons into a hot cup and let it dissolve before tasting; the molasses reads as a soft, rounded sweetness.
Brûlée Top — Sift a thin, even layer over set custard or cut fruit and torch until it bubbles and cracks into an amber shell. The golden sugar takes color quickly, so keep the flame moving.
Suggested Uses
Simple Syrup — Warm equal parts sugar and water by weight just until the crystals dissolve and the liquid runs clear, no boiling needed; the molasses trace gives cocktails, iced coffee, and lemonade a faint caramel note. Keeps refrigerated about two weeks.
Caramel — Melt the sugar dry over medium heat, swirling rather than stirring, and pull it at a deep amber (around 350°F) for sauces, brittle, or the base of a flan. The natural molasses deepens the color fast, so watch the pan once it turns.
Creaming for Baking — Swap it one for one for granulated sugar in cookies, cakes, and quick breads; beaten with softened butter for 3–4 minutes it whips to a pale, aerated base, and the molasses warms the crumb toward butterscotch.
Macerated Fruit — Toss 2 tablespoons per pint of sliced strawberries, peaches, or plums and let them sit 20–30 minutes until they release a glossy syrup. The molasses rounds the fruit's tartness without burying it.
Savory Spice Rub — Work it into a dry rub at roughly one part sugar to three parts spice; over direct heat it caramelizes into bark on pork shoulder, ribs, or chicken thighs. Pull the meat before the sugar scorches over open flame.
Coffee and Tea — Stir 1–2 teaspoons into a hot cup and let it dissolve before tasting; the molasses reads as a soft, rounded sweetness.
Brûlée Top — Sift a thin, even layer over set custard or cut fruit and torch until it bubbles and cracks into an amber shell. The golden sugar takes color quickly, so keep the flame moving.
Ingredients: organic cane sugar
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