Brown Sugar Flavor

my husband is allergic to molasses/brown sugar- 1/2 tsp with white sugar used instead for toll house cookies and other recipes is a perfect substitute for color and more importantly flavor, we love it, please continue to make this extract!!!

I have switched from table sugar to allulose for most of my baking and cooking. Some recipes call for brown sugar, but no one currently makes a "brown sugar" allulose. I have been using this extract to restore the missing flavor component. ON doesn't provide any guidance for its use, and it's been a little tricky trying to get the result I'm looking for, but generally I find that about a scant 1 tsp per cup of allulose provides just about the right flavor profile I'm seeking. This is a very dark liquid, so it doesn't translate very well to light brown sugar in appearance at that rate and baked goods are somewhat darker than expected with light brown sugar, but the flavor is pretty good. I haven't had any complaints from family or friends who get my finished products.

I haven't tried this one yet, but when I saw it I just know it will better than I expected. It always is.