lantic
Lantic Cassonade Sugar
What it is
Cassonade is a type of brown sugar that is known for its moist texture and rich, caramel-like flavor. It is made from refined sugar that has had molasses added back in. The molasses is what gives cassonade its distinctive color and taste. It is a popular ingredient in baking and cooking, particularly in Canadian cuisine. The sugar crystals are finer than those of granulated sugar, which helps it dissolve more easily in batters and doughs. This sugar is a staple for many home bakers.
How people cook with it
This sugar is excellent for adding depth of flavor and a tender crumb to baked goods. It also works well in savory dishes.
- Brown sugar cookies
- Caramel sauce
- Baked beans
- Glazes for meats
Cassonade is a versatile ingredient that can be used in a wide variety of recipes. In baking, it adds moisture and a chewy texture to cookies, cakes, and muffins. It can also be used to create a rich caramel flavor in sauces and candies. For savory applications, cassonade can be incorporated into marinades, rubs, and glazes for meats, adding a subtle sweetness and helping with browning. Its fine crystals ensure it blends smoothly into batters and doughs, distributing its flavor evenly. It is a key component in many traditional baked goods.
How it differs from similar foods
Compared to regular granulated sugar, cassonade has a higher moisture content due to the added molasses. This results in a softer, clumpier texture and a more pronounced caramel flavor. It is also darker in color. Light brown sugar is similar but typically has less molasses and a lighter flavor profile.
Who it is for
Home bakers and cooks who enjoy adding a rich, sweet flavor to their dishes will appreciate this sugar.
How to keep the rest
To keep cassonade moist and prevent it from hardening, store it in an airtight container at room temperature. If it does become dry, you can often rehydrate it by placing a slice of bread or a damp paper towel in the container for a day or two.