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Sucre d'Érable Fin 1 kg Royal Command
Ce sucre fait de sirop d'érable pur du Québec est une vraie gâterie. Le Sucre d'Érable Fin est d'une couleur dorée, a une texture fine et a la saveur distincte et attrayante de l'érable. Garnissez-en vos céréales froides ou chaudes, ou ajoutez-le à vos breuvages chauds tels que cidre, lait chaud ou café, pour une touche sucrée délicieuse. Remplace le sucre en pâtisserie. Parfait pour sucrer les sablés et biscuits à l'avoine. Délicieux dans les muffins et gâteaux, ou mélangé à du beurre pour un caramel de Tarte Tatin.
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sirop d'érable.
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- SUBSTITUTE WHITE SUGAR AND SWEETENERS — Maple sugar has a lower score on the glycaemic index and a higher nutritional value than processed sugar and sweeteners. Replace your normal white sugar or sweeteners with this maple sugar where possible in drinks or when cooking.
- ADD TO YOUR DRINKS — As well as being a ier alternative to processed white sugar, maple sugar adds a delicious sweetness to hot and cold drinks. Try it with hot milk, in your tea or coffee, in cider or in lemonade.
- GREAT FOR BAKING — Use this fine maple sugar when baking scones, muffins, cakes and cookies for a delicious maple flavour. Make a tasty pecan pie or combine the sugar with apples in some granola bars.
- SAVOURY MEALS — Make a maple glaze for grilled salmon or sprinkle the sugar over chicken while it’s being grilled. Include the maple sugar in a rub for beef. Maple sugar goes well with bacon so add the two ingredients together when cooking dishes.
- ENHANCE YOUR DESSERTS — Mix this fine sugar into yoghurt or ice cream to add a sweet maple flavour. Sprinkle it over fruit instead of white sugar and use it over your cereal, waffles and pancakes too.
This sugar made from pure Quebec maple syrup is an absolute treat. Fine Maple Sugar is light golden in colour, has a fine texture, and a distinct and appealing maple flavour. Use it to top hot or cold cereal or add it to warm drinks such as cider, hot milk or coffee drinks for a unique and delicious sweetness. Use in place of sugar in baking, as a sweetener for shortbread cookies, or to add maple flavour to oatmeal cookies. Great in muffins and cakes and is superb when mixed with butter to form the caramel for a traditional Tarte Tatin.