Sugar is not all about sweetness! It is a preservative in jams and marmalade, lowering ‘water activity’ and thereby helping to kill bacteria. It gives structure and texture to your baking - less sugar will be dense like bread, more sugar makes baking light and fluffy. So beware of reducing the amount of sugar in a recipe and expecting the same result! An everyday pantry staple, Chelsea white sugar is the perfect partner to fill the tins, celebrate life's milestones or add a touch of sweetness to that well deserved cuppa! Did you know? In Europe sugar comes from Sugar Beets while our sugar comes from Sugar Cane!
Chelsea Raw Sugar is an everyday sugar which can be used in place of our refined white sugar. Unlike refined white sugar, raw sugar retains its natural syrup coating which gives it added flavour and a golden colour. It's this syrup coating that gives an extra depth to baking and cooking, and even enhances a simple cup of coffee. Raw sugar is often used in preserving and is especially wonderful in rich relishes and chutneys. Take the taste test and try it in your baking.
Chelsea Caster Sugar is a must for recipes where it is beneficial for the sugar to melt and caramelise quickly and also recipes which call for short cooking times. Because of this you can substitute Chelsea Caster Sugar for Chelsea White Sugar but be careful substituting the other way round as your sugar may not dissolve properly and your baking will then have a gritty texture.
All our icing sugars are gluten free as we use tapioca or maize starch rather than a wheat based product to ensure our icing sugar is free flowing and doesn't form into hard lumps. Not all icing sugar is created equal! The finer the texture of the icing sugar the better the finish of the icing will be as it will be less likely to crack especially when making your own fondant. Try adding a teaspoon of whipped cream to make Chantilly Cream or dusting over cakes and desserts in place of icing.
The Chelsea Soft Brown Sugar crystal is as fine as caster sugar, meaning it dissolves quickly, so is often used to replace caster sugar in quick cooking recipes where you need a punchier flavour. Try tasting a little next time you use it. You'll be surprised that the flavour is not as sweet as white sugar and should have a slight hint of aniseed or liquorice flavour.
These extra large chunky crystals are designed to dissolve slowly, infusing full flavoured sweetness, balancing the flavour and completing your coffee drinking experience. The slow dissolving nature of these large crystals also provides a super crunchy topping on biscuits, muffins and puddings. Sprinkle onto baked goods for a crunchy, decorative treat.
Coffee connoisseurs regard this as one of the finest sugars to compliment the flavour of coffee. Demerara can be used to replace white or raw in most recipes but comes into its own creating tantalising toppings for delicacies like crème brulee or caramelised grilled fruit. It also enhances the natural sweetness of grilled tomatoes.
Unrefined, raw sugar is made by simply pressing out, cleaning and crystallising the juice from organic sugar cane. This may result in natural product variations over time, don't forget to substitute for white or raw sugar!
The deep molasses notes make it the perfect compliment to chocolate cake, fruitcakes, gingerbread and puddings. Delicious sprinkled and caramelised over fresh cut fruit. But it's not all about baking. Chelsea Dark Cane Sugar is also a great substitute for palm sugar in Asian dishes. Experiment a little and substitute it for soft brown sugar to add more flavour to your baking.
Golden Syrup is the perfect baking ingredient for adding moisture, colour and lovely fudgey caramel flavours. Gingernuts, Brandy Snaps, Caramel and Hokey Pokey are just a few examples of how golden syrup can be used to produce a deliciously rich, distinctive caramel flavour. It's great for keeping baking moist and is most well known in New Zealand for its use in the Anzac biscuit. The addition of Golden Syrup meant that a long lasting and satisfying biscuit could be sent to the boys in the trenches. Lastly, golden syrup is specific to the refinery at which it is produced. Its flavour and colour will depend on the sugar, and the process used which varies widely. Chelsea Golden Syrup for instance, is generally darker and richer than that which is produced in the UK.
If you are using a UK recipe you might find they refer to treacle or dark treacle. Often they are referring to golden syrup when they say treacle, with our Chelsea Treacle being more in line with their dark treacle.
Chelsea Maple Flavoured Syrup is a rich amber colour, and has an easy flowing consistency. Ideal for use as a brunch or dessert topping it can also provide a burst of flavour when used as a glaze for chicken, ham or vegetables.
Chelsea Honey Maple Flavoured Syrup is a fabulous rich syrup. A favourite with children and adults alike, it is great for drizzling over pancakes, waffles, fruit and yoghurt or as a ham glaze.
It’s smooth, thick, dark and deliciously different. Chelsea Blackstrap Molasses is made from the third boiling of the concentrated sugar juice produced during the refining of sugar cane. It naturally contains iron and calcium. Traditionally blackstrap molasses is used in making baked beans and gingerbread to create that distinctive taste and delicious sweetness. Can be a substitute for recipes using brown sugar or golden syrup to deliver a richer, more indulgent flavour and colour. Enjoy dissolved in hot water, stirred into drinks or taken by the spoonful.
