How about raw sugar?
RE: How about raw sugar?
Raw sugar (turbinado) is better because it retains minerals and isn’t “bleached” with chemicals like sulfur dioxide, phosphoric acid, and calcium hydroxide like white sugar is. Raw sugar includes unrefined cane juice or powder and date sugar. It also retains some molasses. White sugar has molasses refined out. You can also use a little less turbinado than white sugar for the same sweetness factor.
To create brown sugar, sucrose is boiled with molasses. The percentage of molasses in the sugar determines whether it’s light or dark brown sugar. Sugarcane turns into almost forty types of sugar.
High fructose corn syrup is an abomination of nature. There is no natural process by which to attain that product.