Tate & Lyle Fairtrade Dark Brown Soft Sugar, 500g

Perfect

Brown soft sugar taste like caramel ,and in small quantities change the taste of yoghurt or crème freche in better ,caramely flavour.Its much much nicer than white sugar ,that's my opinion of course as brings flavour to different dishes ,its less sweet than the white one but I think that's a bonus too,smells of molasses ,aromatic.Never go back to white sugar ,im trying to use less, only for flavour and this is perfect for me in coffee and cooking only.

I found it the Tate and Lyle dark brown sugar quite tasteful and sweet, it only needed a small amount in baking recipes

Nice earthy flavour, you can really taste the quality. Great value for money. Approved by ChillZoneBoys

Taste really good. Made so many chocolate cakes from this.

Very pleased..great flavor..perfect for candied sweet potatoes..

Will buy again

Fantastic so easy and helpful to know I'm not going to run out thankyou

Pâtisserie

It tastes good but good for baking mostly

Hard to find anywhere else. Best dark brown sugar from the west Indies.

When I placed order for this product, I was only trying to get hold of a key ingredient needed to make Subway-style oatmeal-raisin cookies (my favourite). I barely knew the real difference between brown sugar and powdered jaggery except that they looked different. Then I googled to understand what makes them different. Writing it down here in case anyone interested. BROWN SUGAR — It is industrially produced by mixing molasses (concentrated cane juice syrup) with refined crystallised sugar (sucrose) at a certain ratio. Dark brown sugar has more molasses than light brown sugar. JAGGERY — It is produced by boiling down molasses and setting the mixture in moulds. Upon cooling, it solidifies. Crucial difference is that sugar (sucrose) is NOT crystallised and stays “embedded” in the mixture. This means there is no industrial refining and centrifugal crystallisation involved in the production of jaggery. Jaggery and brown sugar can SOMETIMES be interchangeable in cooking, but not really in baking. You need to adjust recipes a lot to make sure you don’t mess up if you want to start using jaggery instead of brown sugar. The difference in production does alter the flavour of jaggery when compared to brown sugar although it all comes from sugarcane. In case anyone looking for good quality powdered jaggery - Vayam brand one is amazing.

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