PJ Hamel, post author

January 13, 2017 at 12:21pm

You're right, Paul, and I think the correlation has to do with the availability of sufficient sugar in its liquid form; while liquid, it can migrate to the top crust, where it lends shininess. Perhaps Sucanat has a lower melting point than granulated sugar? At any rate, thanks for chimining in here; together, we'll figure this out! :) PJH
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