Granulated and brown sugar in Spain has always been a disappointment for me. It is all beet based and is more coarse than that typically found in North America. The brown sugar is the worst, with it's coarse texture and very light addition of molasses.
I tried grinding some brown sugar to the "right" consistency to make some cookies for my nieces. That didn't work too well, though they ate all the cookies without complaint.
Who could complain about clumping brown sugar? Popping a big clump of brown sugar in my mouth and savoring it's flavor as it dissolves is one of life's great pleasures for me. Eating the dissolving clumps that are strewn on top of oatmeal is another joy. My mouth is watering now....
.png)
