Date sugar

Date sugar is not sugar in quite the same way other types are, like those derived from cane or beets. It’s not processed to create sugar alcohol or a smooth melting effect, instead it’s merely made from very finely chopped dry dates. It is quite sweet, but it can clump, and doesn’t melt, making it an impractical substitution for certain types of baked goods, or as an additive in beverages.

Still, many like date sugar because it goes through minimal processing and by some it is considered more natural than sugar derived from sugar cane. It can be used as a substitute for other sweeteners in recipes that don’t require sugar to melt. When baked, it may appear in foods like small brown flecks, and its taste lends an overall sweetness to baked goods.

There are recommendations that sugar made from dates can be substituted cup for cup for brown sugar, but many find that this causes food to become too sweet. Some bakers who use date sugar regularly suggest instead that you use about two-thirds of the amount of brown or white sugar called for in a recipe to approximate a similar sweetness level.