— Rosie AIELLO

Well, uh, of course not. You can't, you can't swap out, let's say a quarter of a cup of a vegan granulated cane sugar or a vegan granulated coconut sugar with a liquid. Absolutely not. And so, and the other thing is these liquid sweeteners, maple syrup and sorghum syrup, which I like. And jade syrup, which is also called salon. They all and rice syrup, for example, an agave, which I use the least, they all are humectants and that means they hold onto moisture, which can be a very good thing in baking, but you have to do some, a lot of recipe development there. And that's one of the things that I like about one of the things I like the most about essential vegan desserts. Well, I really like everything about essential vegan desserts actually, uh, is that we really talk about this in detail and about recipe testing. So there you're gonna see things online that are gonna tell you formulas. You really need to cut your recipe in half, maybe by a quarter and test before you do. I do use maple syrup, a fair amount of maple syrup. And excuse me, I use Grade A Dark. It used to be called Grade B, but Americans didn't like that. So it's now grade A dark.