I have been all over town looking for Muscavado sugar. I've read up on and know that is a wet very very dark brown sugar. That being said my recipe calls for it and it's no where to be found.
The recipe is an espresso tart. Now I thought about using dark brown sugar with some dark molasses, but not sure how it will affect baking time. Anyone with more experience with this sugar?
The recipe is an espresso tart. Now I thought about using dark brown sugar with some dark molasses, but not sure how it will affect baking time. Anyone with more experience with this sugar?