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Loaf Sugar

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by Longy on February 20, 2006 08:27 PM
I/We have a recipe for cumquat liqueur which includes loaf sugar. What exactly is that and how does it differ from sucrose, (regular white sugar) or dextrose or castor sugar or whatever.
Anyone know?

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by BluesGator on February 20, 2006 10:39 PM
I was searchin for the same answer..I have tons of cumquats...and no I dont feed em to the cattle...LOl
by tamara on March 15, 2006 07:56 AM
Loaf sugar is what was made a long time ago, Sugar didn't come granulated like today. Loaf because of the shape. It was poured in tubes so the water could run from the sugar syrup and set up in mounds. You just broke it in pieces to use it. It used to be used by weight not spoon measurement.

There is also a variety that is brown that can still be bought today at most hispanic stores, It start with a 'P' but I can't remember the name. I'll try find out for you.

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by peppereater on March 27, 2006 04:00 AM
If you can't find lump sugar, you might try using turbinado. It is more raw than the white, and still has some brown color and is more flavorful than white.

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