“So far haven't used it a lot. (The brown sugar substitute)Can report that I used it in baking a squash and it really didn't produce much flavor. I can say the white sugar version is good, makes eating my cottage cheese much more enjoyable.”
“This is great for baking with, and doesn't have the weird aftertaste I detect with things that have monk fruit in them, nor does it have a cooling effect. Nothing is "exactly like" sugar, and people who say they are are kidding themselves or haven't had real sugar in a long time, but this is just fine as far as I'm concerned, and the cookies please my sugar-loving child as well. I also made a chicken teriyaki sauce with it recently, swapping it in for brown sugar, and that was a big hit.”
