Spiced Gold Sugar combines a cozy blend of cinnamon, nutmeg, ginger, allspice, and large caramel-colored cane sugar crystals. Sugar is turbinado style with high molasses content. Crunchy like candy, tastes like apple pie.
Spiced Gold Sugar is perfect sprinkled on cookies, bars, scones, muffins, sweet breads before baking. In apple pie, baked apple, applesauce. Try on top of pumpkin pie, bread pudding before baking. Top butter-cooked vegetables. You might find yourself eating this irresistible blend right out of the bag.
Ingredients: Natural cane sugar, cinnamon, nutmeg, allspice, ginger.
Posted by Linda Gonzales on 23rd Jan 2017
...It is taking some time to get used to this product...I use it in my Coffee...it really is a nice enough flavor, but a little bit too full of "spice"...I don't know what else to say...NOT "SpicY", as in HOT, but a different level of taste, another layer of taste...but, I like it...
A great "special" touch
Posted by Jim Campbell on 13th Aug 2013
I use this sugar as a special topping on cookies, as part of a rub for pulled pork, in sauces, it has endless uses for me!
Tastes of autumn in a tin
Posted by Unknown on 5th Nov 2012
The smell and flavor of this sugar makes me think of the fall. Great for livening up oatmeal, but I also dip slices of pear in it for a snack.
Great to top off your Latte
Posted by Robin Rodriguez on 3rd Oct 2012
I just love this sugar, especially at this time of the year. Use it in your coffee, top the foam of your latte's and make your friends think your a Barista. Great to sprinkle on your apple pie crust before you bake it. Adds a fall flavor and a golden shimmer to the crust. I can go on and on how you can use this product. Enjoy
Spiced Gold Sugar Makes Golden Pies
Posted by Yvonne Thomas on 25th Sep 2012
I first found Spiced Gold Sugar in 2009 in an open market place in Columbus, OH, and started using it to sprinkle on top of my apple pies. What a difference it makes to the pie! It is an absolute incredible "secret ingredient" that has made my pies sparkle, literally and figuratively. There have been a few times I forgot to use the spice and it really made a difference to both the taste and look of the pies. After I brush on some egg white on the top crust, I liberally sprinkle on the spiced gold and the crust is beautifully and shiny golden when the pie is done. Thank you so much for this wonderful blend of spices.
Yvonne Thomas of Cincinnati, Ohio