"american" brown sugar

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ehat
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"american" brown sugar

Postby ehat » Fri Sep 23, 2011 4:05 pm

FYI - maybe others have already found this but, I have found "american" brown sugar, in both light and dark brown varieties at Tottus Jockey Plaza for either 4.50 a box or 5.99 a box...depends on what price tag the stuck to it, but beats going to the center of Lima to buy boxes from the mayoristas. Hurray! Time for chocochip cookies, blondies, granola, oatmeal cookies...the list goes on and on.


koplinfamilia
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Re: "american" brown sugar

Postby koplinfamilia » Wed Sep 28, 2011 7:39 pm

I was searching for this awhile back but I discovered that using Azucar Rubia works just the same for most things. Also, the taste is not quite the same but Panela has the exact same texture as brown sugar, it looks the same too and it costs 5 soles at the Saturday morning bio-feria in Parque Reducto.

I saw the dominos brown sugar at Tottus at Angamos but it was around 16 soles I think, I'll have to check that.
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h2olilly
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Re: "american" brown sugar

Postby h2olilly » Wed Sep 28, 2011 7:56 pm

Oh good now I might be able to make proper gingerbread men (Minus the golden syrup- of course)
ehat
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Re: "american" brown sugar

Postby ehat » Wed Sep 28, 2011 9:37 pm

oooo...koplinfamilia-I saw panzela at a bio store last week....whats is like? also, I do use azucar rubia for most things, but for chocolate chippers i like the chew that the american style brings. Also, is that bio-feria on every weekend?
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gerard
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Re: "american" brown sugar

Postby gerard » Thu Sep 29, 2011 8:47 am

Oh good now I might be able to make proper gingerbread men (Minus the golden syrup- of course)


No need to go without - even I managed to follow this recipe.

http://neckredrecipes.blogspot.com/2009 ... syrup.html
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Kelly
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Re: "american" brown sugar

Postby Kelly » Thu Sep 29, 2011 12:21 pm

I think panela is usually called chancaca in Peru. You can find it in most markets and supermarkets. It's pretty much a solid chunk of brown sugar, just grate it or break it up to use.
MartitaAQP
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Re: "american" brown sugar

Postby MartitaAQP » Fri Sep 30, 2011 5:21 pm

I just use azucar rubia and mix in a little miel de chancaca which is what "American brown sugar" is... sugar and molasses..
ehat
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Re: "american" brown sugar

Postby ehat » Sat Oct 01, 2011 11:55 pm

ahh well, i know its just sugar and molasses, but up until right now I had no idea that miel de chancaca could be used as such. thanks martitaAQP! I had even asked my pretty americanzed boss whose mom is a chef...guess it takes an expat :)
Choripán
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Re: "american" brown sugar

Postby Choripán » Mon Oct 24, 2011 8:23 pm

Has anyone seen brown sugar ("american" style) at any other Tottus? I checked out Las Begonias today, no luck. Jockey Plaza is a ways out. But I'll make the trip with a smile if that's the only option...

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