As you may know, for the last couple of years I have been slowly shifting to using organic products in our home. My ultimate goal with going organic is to help the environment, although I am also learning that there are some real health benefits as well, which is just an added bonus for me. But I must admit, there are a few things here and there that I’m just not sure will work if they’re organic. Sugar was one of those things.
A few months ago I was at Costco and noticed the woman in front of me had organic cane sugar. I asked the Costco worker if he’d ever used it in place of refined white sugar and he was excited to tell me that he had and it worked great. Funny enough he had once worked at a sugar refinery. He said if I knew what they did to make the sugar white I would never eat it again.
Now, I don’t know anything about the process or if there really is anything evil about the way sugar is refined, but I DO know that going organic is something I’m very interested in. Alas, I was chicken to try the sugar out. The crystals are darker and much larger than white sugar and I wasn’t sure how it would work in my regular cooking and baking.
I finally bit the bullet, bought a bag and am TOTALLY happy with the sugar. I’ve used it in baking and with the homemade ice creams we’ve been whipping up lately. I honestly haven’t noticed a difference. Please note this is a very unscientific experiment. That’s how I roll, people.
The Costco dude said when substituting the regular refined white sugar for organic, use a bit less than what is called for with white sugar. Again, I’m not sure how correct he is, but I’ve found that using the same amount or a bit less than the recipe calls for has worked great.
So, go forward and enjoy your organic sugar with abandon!