Brown sugar"

 

What do you need:

150 grams Greensweet Erythritol,

6 grams of chicory coffee,

50 grams of Greensweet Extra Sweet or Greensweet Icing ,

15 drops Greensweet liquid stevia almond

 

This is how you make it:

Use a pan with a thick bottom, preferably a cast iron pan.

Add 150 grams of Greensweet Erythritol, 6 grams of chicory coffee, and 50 grams of Greensweet Extra Sweet or Greensweet Icing, and drop in 15 drops of Greensweet liquid stevia almond.

Put this on high heat while you keep stirring well. The sugar will melt and you will see that it acquires the known smooth mass as brown bastard. You have to put it on the fire for about 2 minutes, which is enough to melt the mass together to the familiar brown sugar structure.

Throw the brown sugar into a well-closable pot (eg a jar) and allow to cool, while stirring constantly. Keep the sugar tightly closed afterwards in a cool place.

You can use the sugar for everything, which you also use brown caster sugar, for example in cakes and pastries, pancakes and poffertjes and so on. Just remember that the sweetness is many times higher and therefore you will not need much. For example, in a recipe that you need 100 grams of brown caster sugar, use about 50-70 grams. It depends on your own sweet need. It is about two times sweeter than regular brown caster sugar.

Stir in the mass before use. When the mass has hardened, heat everything again briefly while stirring in a pan.

 

Source / photo: Monique van der Vloed

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