Cane Sugar

Classic cane sugar brings gentle caramel notes and clean sweetness to both sweet and savory cooking. From batters and doughs to glazes and hot drinks, it’s a pantry essential with reliable performance.

• Type: crystallized sugar from sugarcane (Saccharum officinarum)
• Profile: mellow caramel, pure sweetness; free-flowing crystals
• Best for: baking & pastry, hot/cold drinks, jams, spice rubs, sauces

Culinary uses

• Baking: cakes, cookies, muffins, quick breads; balances cocoa and spices.
• Drinks: sweeten coffee, tea, iced tea or lemonade; dissolves quickly in hot liquids.
• Cooking: caramelize for sauces, balance acidity in tomato sauces or dressings.
• Finishing: sprinkle over fruit, oatmeal, French toast or crème brûlée tops.

How to use

• 1:1 swap: use in equal amounts wherever white sugar is called for, adjusting to taste.
• Moisture & color: expect slightly deeper color and a rounder, caramel note.
• Spice pairing: excellent with cinnamon, vanilla, cardamom, citrus zest and cocoa.

Dosage & kitchen ratios

• Hot drinks (250 ml): 1–2 tsp, to taste.
• Cakes/cookies: follow recipe; for extra caramel notes replace 25–50% of white sugar with cane sugar.
• Caramel: typical dry caramel starts 160–170 °C; watch closely for desired color.

Ingredients & ALLERGENS

Ingredients: cane sugar (100%).

ALLERGENS: none.

Storage

Store airtight in a cool, dry place away from steam and light. If clumped, place in a sealed container with a slice of bread or a few hours of gentle airflow and break up.

Merchant contact: Orlandosidee — wholesalers: info@orlandosidee.de