Sucanat?

The family is attempting to get away from more "bad foods", and as a result, my wife is encouraging the use of sucanat rather than refined sugar.

My pizza sauce recipe is a variation on the NY pizza sauce recipe here, but I've always used white sugar in it.

Anyone have any experience with sucanat? did it change the taste? better or worse? advice?

Thanks!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: