Blonde cassonade is a light brown sugar, slightly moist, derived from sugarcane (unlike vergeoise which is produced from sugar beets).
With aromatic notes of vanilla, caramel and liquorice, cassonade is used in baking (clafoutis, fruit tarts...), in hot beverages, or as a finishing touch on warm crepes or waffles...
It is also a great addition to some world cuisine recipes such as marinades or more traditional recipes like the Flemish stew.
The sweetness intensity of cassonade is almost identical to that of regular white sugar.
Nutritional values for 100g:
Energy 392kcal (1640kJ)
of which sugars 98g
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