How many sugars do you need to bake? Start with one: Circa Raw Cane Sugar. Let us make your life a bit simpler. A trip to a supermarket provides us with a plethora of choices; we often leave wondering if we picked the right product given the many variations available. How many versions of mayonnaise, salt or ketchup must there be?  Are we confused already? With sugar for baking, it’s no different. We are sold white refined sugar and brown sugar (which is actually white refined sugar with molasses or caramel added for color) as completely different products with different uses. The main reason given is that the humidity level is deemed higher with the painted version (“brown”) of white refined sugar, though this is not always the case.

We have tested Circa Raw Cane Sugar in our taste kitchens and found that Circa can substitute either sugar. In recipes that are written to require white sugar, brown sugar or a mix of both,  Circa does a better job at preserving the authentic cane sugar taste that enhances the ingredients it's mixed with. Next time you make a batch of cookies, muffins or your favorite dessert, indulge with Circa Raw Cane Sugar and taste the difference.