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A baking recipe called for this rich dark brown sugar. It is considerably more expensive than typical grocery store brown sugar, but is made differently. The dried cane juice (crystals) leave more moisture, nutrition, and molasses flavor in the product, so the flavor is more pronounced. Less liquid may need to be used in a recipe when substituting with dark brown Muscovado sugar. Once tried, though, you may not want to return to the more common brown sugar in your baking.
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I use this in a dessert I make. It arrived on time but is very hard, like it had sat on a shelf for a long time. It will work fine, but fresher sugar would be nice.
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Overly priced.
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It’d very tasty in hot oatmeal, and gingerbread!
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