— Theresa Eury

Maple syrup is good. Uh, rice syrup is good. You can interchange them if you read, uh, Fran's book. And I have highlighted her sweeteners chapter, which is really, really sort of like if you ask me that the SOS in Vegan Baking. Uh, that's the best book. I find myself reading it sometimes just for fun. Uh, and I'm sure many of you read cookbooks for fun as well. Um, but in essential vegan desserts, Fran does spend a lot of time talking about sweeteners and how to make beautiful, uh, how to sort of transfer a traditional recipe to one that is, uh, an essential vegan dessert. And, you know, we've all been used to, for, however, before we were, before we were, were plant-based using cane sugar and whatever else. So Fran knows all of the tricks to convert a recipe to make it delectable and delicious. And if you follow her on social media at Good Cakes, Fran, um, uh, you'll see many, many of her beautiful desserts, which we also feature on Rouxbe plants. So Fran, thanks for jumping in. Um, I'm a fan of maple syrup. Remember, um, best to keep your maple syrup not in your cabinet, but in your refrigerator. The viscosity of it might change a little bit, but you won't get any crystallization, nor will you get any mold that could form. Uh, so even Fran recommends that in her book. And it's a practice I've been doing for many, many years. So, uh, thank you Fran for, uh, jumping in because I know that you had a, uh, busy, busy day today.

https://francostigan.com/books/vegan-chocolate/