A Note From Jessie Sheehan
Brown Sugar is perhaps my most favorite ingredient to bake with - I love the molasses/caramel notes it provides in a chocolate chip cookie (preferably a thick and chewy one . . .) and it is excellent when combined with chocolate in a dark and moist devil’s food cake, for instance, as it is far more flavorful than granulated sugar, and helps make the fruity chocolate notes sing. But brown sugar is wonderful in savory applications, too. When making pulled pork, I like to include it in the spice rub I massage into a pork butt before slow cooking. I also add it to the glaze that I brush onto salmon before roasting. Opportunities abound for using brown sugar in your baking and cooking. So look no further than this feed to get your creative (brown sugar) juices flowing.