SWEET SWAPS
I know what some of you might be thinking—Do I have to buy all these sugars to use this book?—and the answer is no! Of course, using the ingredients as listed is the best route, but as long as you swap dry sugars for other dry sugars and liquids for liquids, experimenting is encouraged (see “In the Real Sweet Pantry” and the sugar profiles peppered throughout the book for tips on the best applications for each). And although you’ll have some loss of flavor and color, you can even use conventional supermarket sugars in equal measure for dry natural ones in most cases: white granulated 100 percent cane sugar in place of turbinado sugar, coconut sugar, maple sugar, rapadura, and evaporated cane juice; dark brown 100 percent cane sugar for light or dark muscovado.
