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I think that golden granulated sugar is "raw" sugar, or turbinado sugar. It's dark like brown sugar but flows like granulated sugar. The dark color comes from the molasses, that is a by-product of the sugar making process. It has a more intense almost nutty flavor to it. It is good but I wouldn't be for subbing it in recipes that call for regular white granulated sugar.
Thought I saw this thread before:
http://www.cakecentral.com/cake-decorating-ftopicp-523323-.html#523323
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