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Apricot, Confit garlic and vinegar spiral
I’m watching the video and I have a few questions. I notice that Chef is using brown sugar and calling it cane sugar. The recipe calls for black sugar. And white sugar is called cane sugar here in the U.S. So which sugar do I use? The black sugar called for in the recipe or brown sugar. And for cane sugar again which do I use? The white sugar or light brown sugar? Here in the U.S. the dark brown sugar has more of a molasses taste, the light brown has a lighter taste.
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1 Reply
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Scoolinary Team
Hi Angela.
Welcome to the Scoolinary community!
In this case, the difference in sugar names can be confusing.
1. Brown sugar vs. dark brown sugar: In many countries, “brown sugar” refers to a moister sugar (like muscovado) with a high molasses content, similar to dark brown sugar in the U.S. If the recipe mentions “brown sugar,” the closest match would be dark brown sugar.
2. Cane sugar: In the U.S., the term “cane sugar” usually refers to refined white sugar, but in other countries, it may refer to less refined sugar, like light brown sugar. To be sure, check the context in which the chef uses it in the video:
If the cane sugar used is white and refined, use white sugar.
If it is more golden or has larger crystals, use light brown sugar.
If the dark brown sugar has too strong a molasses flavor and the recipe doesn’t call for that profile, you can mix equal parts of light and dark brown sugar to balance it out.
I hope this information helps.
Best regards.
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