Muscovado Sugar Muscovado sugar is the most similar in moistness, flavor, and color to light and dark brown sugars.

It is an unrefined cane sugar with naturally occurring molasses and is usually more expensive that light and dark brown sugar. It adds a super-rich, roasted flavor to recipes when used so definitely don't shy away from stocking up on it. Turbinado Sugar Turbinado sugar is less processed than brown sugar and is the immediate result of the first pressing of sugar cane. It's also known as raw sugar. If you want to cover it in chocolate you can — completely up to you. How to make Brown Sugar Candy This candy is made of butter and sugar and vanilla and more sugar so the first important thing to know is that before you put it into the pan you need to know how you are going to get it OUT of the pan.

That works here too but when it comes time to take it out and cut it up it is so much easier to have the pan lined with parchment paper. Then you just lift and cut. Combine Carnation evaporated milk, butter and brown sugar in a medium or large saucepan over medium-high heat and bring to a boil.

Reduce the heat to medium-low so that it continues to simmer and stir it pretty much constantly for the next five minutes. The consistency will change from thin liquid to a thick, bubbling syrup.

After five minutes, remove from the heat and stir in vanilla extract and salt and then get a hand mixer and start adding the powdered sugar in, about a cup at a time. Scrape the sides of the pan occasionally.

When the powdered sugar has all been incorporated, transfer the mixture to the prepared pan and let cool until set. I actually put it into the fridge, especially if I am going to chocolate cover it. Next, add in 2 cups cubed challah or French bread and mix so that the bread soaks up the mixture. Spread the mixture into the buttered baking dish. Be sure to get the corners. Remove from the oven and allow to cool for 10 minutes before slicing and serving with maple syrup or ice cream. For obvious reasons, as long as I set my oven timer to the exact time I want to take this delicious dish out of the oven, I never burn anything. I can smell the aroma of the cinnamon and what is brown sugar in french before even opening the oven door. In a large bowl crack 5 to 6 eggs. I use farm eggs and I never really can tell what size the yolks are going to be. Then add in two tablespoons real vanilla extract. Next, whisk until combined.

This egg-y loaf is perfect for French toast. Slice two loafs into 1 inch thick pieces.

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