That you can make right in your kitchen, and you don’t even have to stir it. Can it get any better than that? Well yes yes it can because this is made from Rapadura, a natural sweetener. Less processed than white sugar Rapadura is simply evaporated cane juice. It’s granulated like sugar, a little more coarse, and has a great brown sugar taste. It’s similar to Sucanat, which is the French name for natural sugar, but unlike Sucanat my kids can stand the taste of Rapadura. You can order Rapadura online but it’s usually available in the natural foods department of major grocery stores in the bulk section.
You can, to my knowledge and experience, use it pretty much like sugar. I’ve made cookies and used only Rapadura, they were great. No need to add brown sugar Rapadura replaced both sugars equally well. I’ve used it to sprinkle on pancakes instead of brown sugar and I keep it in my sugar bowl so if you come for tea you can have Rapadura or honey.
So I’ve been trying out Rapadura and I decided to make caramel sauce for a dinner last week. Uhhh ok a dessert AFTER a dinner last week. And as I whip through getting ready I suddenly come up hard against the fact that we have no white sugar, I decide what the hell lets give it a whirl. And that is where this post comes from, a”what the hell moment”. Enjoy!