/ck/ - Food & Cooking

however, we don't want all of the sweetness to end up in the pooling down, we want some candied crust.
brown sugar works well for this, I prefer brown sugar to white because it carmelizes more easily, but also is a bit stickier to the top.
white still works, just not as well with the honey, and the flavour of the white doesn't blend quite as well either but if perfectly fine to use if you don't keep brown on hand. Though theres not much reason not to, i've had this brown sugar for a few years now, not like it rots.