sugar

>>7328860

depends on the application

usually brown

sometimes muscavado, white or just honey.

>>7328860
Mainly white and demerara. White is often required for recipes, and I find demerara is a fine substitute for brown sugar but brown sugar is not always a fine substitute for demerara.

If I need a dark, sticky brown sugar, though, I'll either get dark brown sugar, or substitute with molasses or treacle. It depends what I have on hand.

white, brown (light and dark), powdered, honey, molasses, maple syrup, piloncillo.

I've used stevia and agave before, but its really expensive for sweeteners. Each has their own use and purpose.

>>7328918
but brown sugar is just white sugar with molasses added to it. why would you use brown sugar at all?

>>7328967
Because you're retarded, are you for real? Being an in-between is what makes it valuable, anyway. It has a dry consistency but deeper flavours than white.

File: Palmsugar.jpg (581KB, 1900x1420px) Image search: [Google] [Yandex] [Bing]

581KB, 1900x1420px

>>7328860
white sugar for most things. Date syrup for my müsli.

Maybe I'll get some for palm sugar for one of my next brews.

>>7329032
Why not get some white sugar and add molasses to taste?

>>7329177
It can work but it depends on the recipe. Molasses can be difficult to use for a recipe due to its thickness and/or moisture. And if you only want a small amount of brown sugar, a small amount of molasses can be too strong.

>>7328860
High quality maple syrup.

Unless I'm baking with white sugar, and if for some reason I don't want the sweet sweet taste of maple goodness, I'll use brown sugar.