Some sweeteners, unlike white sugar, actually contribute a complex flavor to baked goods.
Sometimes white sugar gives you that special flavor—or rather, that special lack of flavor—that you need; it graciously steps aside to let other ingredients take the spotlight.
But a sweetener doesn't always need to be so self-effacing. Some sweeteners, in fact, are able to contribute a ton of flavor to a recipe. I think this is especially true this time of year, when a lot of the non-white-sugar sweeteners out there just so happen to match the dark, musky flavors of fall. Here's a few you might consider working into your baking repertoire.Sometimes called sorghum molasses, this dark viscous syrup comes from a sweet grass grown in the U.S.
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