Cassonade sugar.

Tertiary sugar (cassonade in France) is the natural brown sugar extracted from sugar cane, it is presented in crystallized form (with less molasses because it is from the second crystallization), that is, it is the brown sugar crystallized after vacuum concentration and crystallization of syrups. Cassonade sugar is slightly refined, its texture is moist, the crystals are reddish in color and more or less fine, they may have lumps or imperfections. There are some brands that market it with large (dark) or softer (light) crystals and it has a very slight rum flavor, it is preferably used in English recipes. It is sold in herbalists or stores specializing in natural products and can replace white sugar, but it is not used to make dulce de leche, for example. That's why if we don't have it we can replace it with traditional brown sugar.

Ingredients: brown cane sugar.