Speciality sugars

Speciality sugars are for every recipe where plain white granulated sugar is simply too tame. Muscovado gives brownies depth, coconut blossom sugar adds a gentle caramel note, and dextrose makes ice cream smoother. In this category you will find eight products: seven special sugars and one sugar substitute, each with its own character.

Which speciality sugars do we stock?

• Muscovado sugar, 200 g: dark, moist cane sugar with a rich molasses and caramel flavour. Perfect for brownies, gingerbread, chocolate cakes and barbecue sauces.
• Coconut blossom sugar, 210 g: made from the nectar of coconut palm blossoms, mild, caramel-like and light brown. In many cakes and biscuits you can use it like ordinary sugar.
• Black sugar, 100 g: stands out for its very dark colour, for recipes where sugar should make a visual statement too.
• Crystalline fructose powder, 300 g: fruit sugar, sweeter than table sugar, so you need a little less.
• Dextrose, 200 g, and dextrose monohydrate powder, 300 g: a form of glucose, less sweet than granulated sugar. Professionals use it in ice cream, sorbet and ganache.
• Fructose jam sugar, 500 g: for jams and jellies, with the gelling agent already included.
• Hello Sweety sugar substitute: for anyone who wants to bake or sweeten with a sugar substitute.

Tips from our kitchen

Muscovado clumps because it contains a lot of molasses. Keep it in an airtight container and break up lumps with a fork before creaming it with butter. Fructose browns faster in the oven: lower the temperature slightly or cover the bake towards the end. Bring in dextrose when an ice cream should be less sweet and creamier. Replace part of the sugar, not all of it. Glucose syrup and sorbitol work in a similar way; you will find them under glucose & sorbitol. With jam sugar and the sugar substitute, follow the instructions on the pack closely, as sweetness and setting differ from ordinary sugar. To start the jam season: our homemade strawberry and elderflower jam.

Frequently asked questions

Can I replace muscovado with brown sugar?

Yes, but the result will be lighter in colour and less aromatic. Muscovado is less refined and contains far more molasses.

What is dextrose used for in confectionery?

Dextrose is less sweet than granulated sugar and binds water. In ganache and ice cream, a share of dextrose gives a softer texture and a less sweet taste.

Do you also have sugars for decorating?

Yes: under glitter sugar & popping candy and pearl sugar & snow sugar you will find sugars that show. For poured sugar decorations, use isomalt. The full range is under sugars & sweeteners.