I tried this, and while it did have a subtle caramel flavor when tasted straight, it didn’t seem to make any difference when I used it in cookies, or to sweeten my coffee. Did you find something where you can taste the difference?
I toasted a bag of sugar and also need some recipe suggestions where it makes a difference. Toasting sugar seemed to make sense, but right now it’s just taking up space in the pantry. Any ideas would be appreciated. I miss you. : )
Hi Perrin and Louise! So, I have used it in meringues, cake frosting, and as a sugar topping for scones. I thought I could taste it in all of those applications? Maybe I don’t know or it was psychosomatic. And maybe it depends on how long you cook for…?