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For 1 cup brown sugar, substitute 1 cup organic brown sugar, coconut sugar, or date sugar, or substitute up to half of the brown sugar with agave nectar in baking.
This easy brown sugar cookie bar recipe is gussied up with M&M's and chocolate chips, and studded with delicious homemade toffee.
Toffee is an English confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). While being prepared, toffee is sometimes mixed with nuts or raisins.
For a no-added-sugar breakfast, be sure to use unsweetened shredded wheat cereal. Read the label and opt for brands that contain 0 grams of added sugar. View Recipe
Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C 24 H 36 O 18), caramelens (C 36 H 50 O 25), and caramelins (C 125 H 188 O 80).
Traditionally, a mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of approximately 146 to 154 °C (295 to 309 °F), although some recipes also call for ingredients such as glucose and salt in the first step. [14] Nuts are mixed with the caramelized sugar.
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Nonpareils can be traced back to 17th century French recipes, highlighting the use of “nonpareils” as an alternative topping replacing sugar. [4] [5] An 18th-century American recipe for a frosted wedding cake calls for nonpareils as decoration. By the early 19th century, colored nonpareils seem to have been available in the U.S.
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