This light brown colored sugar stays fluid, smooth and does not aggregate, making it easier on all your baking needs. A light vanilla and caramel taste characterizes the specific aroma of all Vergeoise sugars. Ideal for all traditional recipes from the Northern part of France and Belgium, it is a must for use in Tarte au Sucre and Cramique. It is also a delight sprinkled on top of waffles, and crepes. The name Vergeoise comes from an old sugar mold used to make sugar loaves.