Sunday, June 07, 2009

brown sugar will do

I was making a batch of canele batter at home and realized I had run out of white sugar. I used brown sugar instead.

This is possibly the prettiest canele I've made so far.

What do you know. Brown sugar worked well, too! The differences are that the inside of the canele was tan instead cream-colored, and the vanilla and rum flavors was covered up a bit.

But I'm glad they turn out fairly pretty and delicious anyhow. :)

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