How does this sugar compare to using, say, sugar in the raw? Can you get the same flavor from sugar in the raw?
2003905
it has a faint "brown sugar" caramel flavour...which I love... it is slow melting and thus leaves a sweet end in the cup.
2003906
Sugar in the raw is good, but Rock suar in my opinion is much better, the flavor of the Rock sugar is actually much better than sugar in the raw. Rock sugar is much healthier because it is from beets instead of cane sugar and it is not a processed sugar. It does not change the flavor of the beverage just enhances it with a bit of sweetner.
2003907
Hello Nicholas,The taste is preference. I know of customers to use different forms of sweetening the tea. We just prefer the german rock sugar because it has been proven to compliment the teas very well.
2003908
The sweetness more subtle. I use less of Rock Sugar than I do of Sugar in the Raw when sweetening a beverage.
1346445
You can use granulated sugar...look on utube for demo videos & ideas, so helpful!
1649839
We liked the puree better, better flavor, color, etc. We figure we can add our own sugar!
1527803
I'm not familiar with Stevia in the Raw, but a tiny amount, about 1/32 of a teaspoon is as sweet as 2 teaspoons of sugar. I hope this helps!
2075572
I am not a supplier, but another consumer who purchased this product. And, no, it is not "Stevia In The Raw." The product you will receive in the mail is called: "Yes!" a stevia sweetner. The ingredients seem to be the same: dextrose, stevia leaf extract, and natural flavoring. But, like I said, this is not the original, "Stevia In The Raw." I though, personally, think it tastes better than Stevia In The Raw.
1067733
I did not find it as sweet as white sugar, it was more in line with a subtle brown sugar replacement in terms of sweetness. For instance, you probably wouldn't want to put this in iced sweet tea, the flavors do not reflect what the same tea would taste like & the level of sweetness for the same amount of white granulated sugar. Once when making cookies, I thought the dough was not quite sweet enough, I added about a teaspoon of agave & that lent enough sweetness for the cookie recipe I was replicating. I would try a little 'trial & error' with this item for sweetness, make a much smaller batch to try it out & see how the sweetness level compares for you. I did not find it as sweet as white sugar, it was more in line with a subtle brown sugar replacement in terms of sweetness. For instance, you probably wouldn't want to put this in iced sweet tea, the flavors do not reflect what the same tea would taste like & the level of sweetness for the same amount of white granulated sugar. Once when making cookies, I thought the dough was not quite sweet enough, I added about a teaspoon of agave & that lent enough sweetness for the cookie recipe I was replicating. I would try a little 'trial & error' with this item for sweetness, make a much smaller... » Read More I did not find it as sweet as white sugar, it was more in line with a subtle brown sugar replacement in terms of sweetness. For instance, you probably wouldn't want to put this in iced sweet tea, the flavors do not reflect what the same tea would taste like & the level of sweetness for the same amount of white granulated sugar. Once when making cookies, I thought the dough was not quite sweet enough, I added about a teaspoon of agave & that lent enough sweetness for the cookie recipe I was replicating. I would try a little 'trial & error' with this item for sweetness, make a much smaller batch to try it out & see how the sweetness level compares for you. « Show Less
1421110
It is loose powder - it takes about twice as much to get the same sweetness as sugar. I did not find there to be an after taste. It is made from sugar so it has a lot of the same properties and flavors.
121353
The first syrup I bought said Raw on the label and is very dark in color, tastes better also. I don't know if this matters but I like the first one better.
2139797
Coconut it sweet by its natural state. I like natural taste instead just to taste sweetness aka sugar and not other ingredients. Personally I put half of the sugar for all the recipes.
624275
I believe it the same as regular, but it taste wonderful and with 0 calories you feel like you are drinking tea with sugar. It is a little pricey, but it will come down. Hope you enjoy.
501809
Yes, I used equal parts oil and sugar. I bought flavored popping oil at my local supermarket and just regular sugar. Just about any oil will work besides olive oil ,that will give it a funny flavor.
1910197
Yes, it is raw. If it is cooked, it will loose its resistance starch properties & cause blood sugar to go up.
783979
Yes, you surely can! You will need special recipes, though. Recipes in "The Spunky Coconut" come to mind right offhand, but there are surely others. You will need recipes that don't depend upon the caramelization capacity of sugar to make them succeed, so you can't substitute successfully in all recipes.
1713187
Basically sugar lasts indefinately! I had some rock sugar that I bought in Belgium and it found its way to the back of the pantry for 6 years and it tasted the same. Sometimes the sheen goes a bit, but that takes YEARS!
1939891
I use this flavor of this brand - for the past 3 yrs. No stevia. No sweetener. I add maple syrup or agave syrup depending on the recipe. The texture is not noticeable at all, tho there is a trick to mixing it -- either in the blender/Nutrabullet/etc. or I usually put it in a glass of whatever liquid, then add a bit more liquid on top & stir. It can be paste until you find the quite simple hand mixing technique that works for you. This one goes with ANY recipe & is a healthy process to obtain the whey.
1799232
Liquid Pectin uses sugar - and a LOT of it - as the active ingredient for creating a jell consistency. Pomona uses Calcium. I have not tried converting it from a chemical standpoint to any older recipes, but have created new recipes by bridging the gap between an older recipe that I really like the flavor of so that the important elements are echoed in the Pomona jam. I got the pomona book, and just started using their recipes as a jumping off point. I like that their stuff does take a lot less sugar, so that I get more of the actual fruit flavor. Hubs is diabetic, so he's happy that he can afford to eat jam a bit now, too. Get a box of the pectin and there is a general guideline sheet inside that may help you do an acceptable conversion for your recipe. I will say that recipes I have which call for liquid pectin can take up to 3 weeks to actually set, but with Pomona you pretty much know within an hour. I've never had a failure, and I'm gearing up for Christmas now, with more than 14 cases done this year alone.
83329
There is no sugar added.....Only natural sugar from Coconut, it tastes like coconut juice from a coconut you chopped off a tree, broke top and drank from it. The difference is, this is coconut water, they call it juice. There is nothing added, just young coconut juice. Hope this was helpful!