brown sugar

Question

I have been searching for brown sugar here in Mexico, but I cannot find it. What is the correct way of translating brown sugar for baking?

Please use proper spelling and capitalization. There are people here trying to learn Englsh here too. - MeEncantanCarasSonrisas, Jul 27, 2010

Answer 1

It has been my experience that piloncillo is more easily found than brown sugar, and depending on the recipe, you might want to use it instead. You can find piloncillo anywhere. According to Wikipedia...

El piloncillo es el resultado del secado del jarabe no destilado de la caña de azúcar antes de pasar por la purificación para hacer moscabado, mascabada o azúcar negra, azúcar moreno. Es sumamente dulce, tiene un sabor ligeramente anisado por las impurezas que aún contiene.

Now I'm not a baker or a chef, but I am an eater, and I can testify that it tastes pretty close to the same thing. Especially on pierna or in atole.

Nice, new word for me! - margaretbl, Jul 27, 2010

Answer 2

If you look at the dictionary entry under "brown", one of the examples is:

brown sugar -> azúcar (m or f) moreno(a)

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Just to add, brown sugar may not be very popular in Mexico which can be a reason why you can't find it. Remember- different culture.

That's interesting MeEncantan I never thought that teh Mexicans might not like brown sugar I use Demerara sugar in preference to white but I guess that is personal not cultural - FELIZ77, Jul 27, 2010

Azúcar morena is popular in Mexico. - 00e46f15, Jul 27, 2010

I don't know... It was just a guess since she said she had been looking and couldn't find it.. - MeEncantanCarasSonrisas, Jul 27, 2010

Answer 3

brown sugar = azúcar moreno(a)