Hello, French baker here (and I do thank you for the grams measurements which allow me to bake american recipes, as I hate baking with cups, no precision thus no reliance). As our brown sugar is not like yours : it is unrefined cane sugar. What is best to make them more chewy : fructose or glucose ? I already have glucose for marshmallows, meringues... so do I need to buy fructose ? Regards, and thanks again for your great recipes, I mean the lemon bliss cake, in a swirl bundt pan is always a success as it is not common in France !

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