Sugar is a refined product derived from sugarcane or beets. Common white table sugar has been bleached and processed to produce uniform size crystals. Using evaporated cane juice, otherwise called "raw sugar," in a recipe will add flavor and texture from the irregularly shaped crystals. The nutritional profile is the same as all sugar is a carbohydrate. However, many people prefer to use "natural" sugars while baking, mixing cocktails or sweetening drinks. As long as you watch your total sugar intake, evaporated cane juice is an easy substitute for ordinary table sugar in your recipes.
Read over the recipe. Replace white sugar with a slightly smaller amount of evaporated cane juice because the crystals are larger and retain a more intense flavor. For example, a recipe calling for one cup of sugar can utilize 3/4 to 7/8 cup of evaporated cane juice.
Mix liquid ingredients with the evaporated cane juice. Stir vigorously to make the larger crystals dissolve. When creaming butter and evaporated cane juice together, the larger crystals may stay partially undissolved, resulting in a denser texture.
Sprinkle evaporated cane juice on top of hot oatmeal, cupcakes and whipped cream toppings for a light golden-brown, crunchy topping. Evaporated cane juice is perfect to use for a brûlee topping.
Using evaporated cane juice will impart a golden color to baked goods.
Stick with refined sugar if baking a cake or cookie that must be totally white, such as a wedding cake or meringues.
- U.S. Food & Drug Administration: Guidance for Industry: Ingredients Declared as Evaporated Cane Juice; Draft Guidance Contains Nonbinding Recommendations; October 2009
- M.A.Patout & Son, Ltd.: Pictures
- Colorado State University Extension; Sugar and Sweeteners; J. Anderson and L. Young; May 2010