To our valued consumers

We would like to advise you of the recent recall of refined granulated sugar as outlined by the Canadian Food Inspection Agency on February 4, 2016. This recall was classified as a low-to-no risk level and impacts only products at our Toronto facility refined between January 28, 2016 and February 1, 2016.
Out of an abundance of caution, Redpath Sugar, its customers, food manufacturers, distributors and retailers (grocery stores) worked together to remove all potentially impacted sugar before it could be available to the public.

We take recalls very seriously. Where the health and safety of individuals is concerned, all precautions should be taken. On behalf of Redpath, we can assure our consumers that our commitment to quality and safety has never been held to a higher standard.

Sincerely,

Jonathan Bamberger
CEO, Redpath

Frequently asked questions

Homemade Assorted Box of Chocolates

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Have you ever secretly wished you were a chocolate artisan? Here is your chance with this homemade assorted box of chocolates. This box contains 3 unique and distinctive flavours: salted whisky caramel, lemon and thyme, and crispy hazelnut.

What you need for the Dark Chocolate Salted Whisky Caramels

  • ¾ cup (170 g) unsalted butter
  • 2 cups (400 g) Redpath® Golden Yellow Sugar, lightly packed
  • ¾ cup (180 ml) light corn syrup
  • 1 – 14 oz can (1 cup + 1/4 cup) sweetened condensed milk
  • ⅓ cup (80 ml) whisky, divided
  • ¼ tsp (2 g) fine sea salt
  • 1½ tsp (7 ml) vanilla extract
  • flaky or coarse sea salt (e.g. maldon sea salt)

To Assemble:

  • 2½ cups (445 g) dark chocolate chips, or chunks chopped into pieces ½ inch (1 cm) pieces

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 36 pieces

What you need for the Lemon Thyme White Chocolate Truffles

For the Candied Lemon Peel:

  • 2 lemons, preferably organic and washed well
  • ¾ cup (150 g) Redpath® Granulated Sugar
  • ¾ cup (180 ml) water, plus more for blanching

For the Ganache:

  • 200 ml (200 g) heavy cream
  • zest of 2 lemons
  • 5 sprigs of fresh thyme
  • 3½ cups (625 g) white chocolate chips or or chunks chopped into pieces ½ inch (1 cm) pieces
  • 2 tbsp (28 g) unsalted butter
  • 1 recipe candied lemon peel

To Assemble:

  • 2½ cups (445 g) dark chocolate chips, or chunks chopped into pieces ½ inch (1 cm) pieces

Prep Time: 1 hour
Cook Time: 1 hour 45 minutes
Yield: 36 pieces

Chef’s Tips

  • Save the syrup from candying the lemon peel and use in cocktails or served over vanilla ice-cream.

What you need for the Crispy Hazelnut Cinnamon Clusters

  • 3 cups (500 g) whole hazelnuts
  • 1 egg white
  • ¼ cup (50 g) Redpath® Granulated Sugar
  • 1 tbsp (12 g) cinnamon
  • ¼ tsp (1 g) fine sea salt
  • 1½ cups (200 g) wafer cookies, crushed
  • 2½ cups (445 g) milk chocolate chips, or chunks chopped into pieces ½ inch (1 cm) pieces
  • ¼ cup (45 g) white chocolate, to decorate

Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 36 pieces

*Please see instructions for how to perfectly temper chocolate at the end of this recipe.

How to prepare the Dark Chocolate Salted Whisky Caramels

  1. Grease and line a 8” x 8” (20 x 20 centimeters) with parchment paper. Leave about a 2 inch (5 cm) overhang on all four sides for easy removal.
  2. In a medium heavy-bottomed saucepan over medium heat, melt butter. Add Redpath® Golden Yellow Sugar, corn syrup, condensed milk, ¼ cup (60 ml) of the whisky, and salt. Gently stir to combine, making sure not to get the sugar on the sides of the pot. Bring mixture to a boil stirring often. Heat the mixture until a candy thermometer registers between 242℉(117℃) to 248℉(120℃). This will take approximately 15 to 20 minutes. Bringing the caramel to the higher temperature will yield a firmer caramel.
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  4. Once sugar has reached the desired temperature, take it off the heat. Stir in the remaining whisky (20 ml) and vanilla extract until well combined. Immediately pour caramel into prepared pan. Cool completely at room temperature. Sprinkle caramel with flaky sea salt. Cut into 1 1/4” (3.2 cm) squares, about 36 caramels.

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To assemble

  1. Temper dark chocolate according to directions below. Using a fork dip cooled caramel squares into the chocolate, scraping any excess chocolate off on the side of the bowl. Lay on a parchment lined baking sheet and sprinkle with coarse salt and allow to set at room temperature.

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How to prepare the Lemon Thyme White Chocolate Truffles

The Candied Lemon Peel

  1. Slice off both ends of the lemon and using the tip of a paring knife cut through peel and white pith from top to bottom, making an incision about ½ inch (1 cm) deep. Repeat slicing around fruit so there are about 8 even sections. Gently separate each section from the fruit as though hand peeling an orange. Slice off any excess white pith, leaving about ⅜ inch (5mm) of skin and pith in total.
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  3. Place peel in a small pot and cover with cold water. Bring water to a simmer and cook for 10 minutes. Drain, cover peel with fresh cold water and repeat cooking process. Drain again return to pot, adding Redpath® Granulated Sugar and water; bring to a simmer over medium low heat and cook for 40 minutes; remove peel to a bowl and cool in syrup. Once cooled cut 6 pieces of peel into ⅛ inch (3 mm) pieces and 2 pieces into ½ inch (1.2 cm) long thin strips; set aside.
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The Ganache

  1. Bring the cream, zest and thyme to a simmer in a medium saucepan. Remove from heat, cover and let steep for 30 minutes. Return cream to heat and bring to a boil; immediately pour through a strainer over the chocolate. Let chocolate stand for two minutes, add butter and stir gently until smooth. If mixture begins to separate, add a tablespoon of heavy cream and continue to stir until it comes back together. Stir in the ⅛ inch (3 mm) pieces of candied lemon peel and chill for at least 1 hour.
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  3. Once chilled, scoop 1 ¼ inch (3 cm) balls of ganache using a small cookie scoop (we made 25 g balls using a 1 ½ tablespoon scoop). Set aside to reach room temperature before dipping.

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To assemble

  1. To coat truffles chocolate temper dark chocolate following the instructions below. Dip ganache ball in chocolate and remove with a fork. Remove excess by pulling bottom of fork along the edge of the bowl of chocolate and gently place a strip of candied peel on top. Allow to set at room temperature.

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How to make prepare the Crispy Hazelnut Cinnamon Clusters

  1. Preheat oven to 325℉ (165℃). Lay hazelnuts on a rimmed baking sheet and bake for eight minutes. Place hot nuts in a clean tea towel and rub to remove skins; set aside.
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  3. Reduce oven temperature to 300℉ (150℃). In a medium bowl whisk together the egg white, Redpath® Granulated Sugar, cinnamon and salt. Stir in hazelnuts any lay out on a greased or parchment lined baking sheet. Bake in oven for 20 minutes, stirring every 5 minutes, until egg mixture is golden and crispy; set aside to cool. Once cooled coarsely chop and combine in a large bowl with the crushed wafer cookies.
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  5. Temper milk chocolate according to instructions below. Pour over the hazelnut wafer mixture and stir to combine. Immediately drop by the tablespoonful onto a parchment lined sheet and let set at room temperature.
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  7. To decorate melt the white chocolate in the microwave, stirring every 15 seconds. Place in a small plastic bag and cut a small tip of the corner off; drizzle chocolate over rocher.

How To Temper Chocolate

  1. Measure the amount called for in individual recipe of best quality chocolate (dark, milk or white) and roughly chop into ½ inch pieces (chips can be left whole).
  2. Bring 2 inches (5 centimetres) of water to a boil in a medium saucepan; lower heat so water is at a bare simmer. In a heatproof bowl that will sit at least 1 inch (2.5 centimetres) above the simmering water place ⅔ of the chocolate. Set the bowl over the water and melt the chocolate, stirring, until an instant read thermometer reaches the melting temperature in table below. Turn off the heat, take bowl off the water and slowly begin adding the remaining ⅓ of the chocolate – this process is called seeding. Continue to add the unmelted chocolate until the pieces have melted and the temperature of the chocolate has dropped to the cooled temperature. This may take about 10 to 15 minutes.
  3. Once the cooled temperature is reached gently bring the chocolate back up to the working temperature by placing the bowl over the hot pot of water for about 10 seconds, stirring constantly. Keep placing the bowl on/off the hot pot of water until chocolate reaches the desired temperature (this may happen quickly). Use the chocolate immediately, flashing it over the hot water as necessary to keep it at the working temperature. 
    Melting Cooled Working
    Dark Chocolate 50℃ (131℉) 29℃ (82℉) 32℃ (90℉)  
    Milk Chocolate 45℃ (113℉) 28℃ (82℉) 30℃ (86℉)
    White Chocolate 45℃ (113℉) 27℃ (81℉) 29℃ (82℉)

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Apple Rose Tart

Apple rose tart, finished

How absolutely gorgeous is this tart? It may look complicated, but is actually not that difficult to prepare. It will be the wow-factor every time you present it at the end of your dinner party, and can be made any time of year.


What you need for the crust

  • 1 cup (100 g) pecan halves
  • ⅓ cup (66 g) Redpath® Granulated Sugar
  • 1 ¼ cups (150 g) all-purpose flour
  • 1 tsp (6 g) salt
  • ½ cup (112 g) unsalted butter, cut into ½ inch pieces and softened
  • 1 egg yolk
  • 1 tsp (5 ml) vanilla

What you need for the custard

  • 1 ½ cups (375 ml) milk
  • ½ cup (125 ml) heavy cream
  • ¼ tsp (0.5 g) ground cinnamon
  • ¼ tsp (1 g) salt
  • 2 cinnamon sticks
  • 1 whole vanilla bean, scraped
  • ½ cup (100 g) Redpath® Granulated Sugar
  • 2 egg yolks
  • 3 tbsp (30 g) cornstarch
  • 2 tbsp (28 g) unsalted butter

What you need for the apple roses

  • 4 medium red apples (we used spartan and honeycrisp)
  • 2 tbsp (30 ml) lemon juice

What you need for the glaze

  • 3 tbsp (60 g) apple jelly
  • 2 tbsp (30 ml) water

Yield: 9” tart (22 cm) (10 servings)
Prep Time: 45 minutes
Cook and Rest Time: 1 hour 15 minutes

Chef’s Tip

  • Try using different types of apples in your tart. Varieties that look similar raw can have dramatically different colours once cooked.
  • Watch our video at the end of this recipe to see how to roll the rosettes and make different sized rosettes.

How to prepare the crust

  1. In a food processor, fitted with the metal blade, process pecans with Redpath® Granulated sugar until finely ground, about 20 seconds. Add flour and salt; pulse to combine. Scatter butter over flour mixture and pulse 5 times. Beat yolk and vanilla in a small bowl and drizzle over dough. Pulse until dough clumps and just comes together, 5 to 8 times. Knead dough a few times, wrap in plastic and chill for 1 hour.
  2. Pecans pulsed in a food processor.

    Pecans pulsed into a fine crumb in a food processor.

    Flour, butter, and egg added to pecan mixture in food processor.

  3. Pre-heat oven to 325°F (165°C). Grease a 9-inch (23 centimetre) tart pan with removable bottom.
  4. Crumble chilled dough over bottom of pan and press evenly over base and up the sides. Freeze dough for 30 minutes. Place frozen shell on middle rack of oven and bake until golden brown, 30-35 minutes. Remove from oven, press any puffed up areas lightly with a spoon. Place tin on a wire rack and cool completely.

Pie dough moulded into pie pan.

How to prepare the custard

  1. In a medium saucepan combine milk, cream, ground cinnamon, salt, cinnamon sticks, scraped vanilla beans and pods. Heat to simmering, cover, and set aside to steep for 20 minutes.
  2. Custard ingredients added to a saucepan.

  3. Once steeped, remove cinnamon sticks and vanilla bean pod. Heat again to barely simmering.
  4. Meanwhile, in a medium bowl whisk together the egg yolks, ½ cup granulated sugar, and cornstarch. Continuously whisking, very slowly pour the hot milk into yolk mixture. Once fully combined, return mixture to saucepan and cook over medium heat. Cook, stirring vigorously until mixture begins to thicken to a pudding-like consistency, and bubbles to break the surface. Immediately pour through a fine sieve and stir in butter. Cover with plastic wrap directly on surface of custard and chill.

Combining custard together and whisking the mixture to combine.

How to prepare the apple roses

  1. Fill a large bowl with cold water and lemon juice (if you use more than one type of apple prepare a bowl of lemon water for each).
  2. Cut apple away from the core in four large chunks, and using either a sharp knife or a mandolin, cut each chunk into very thin slices (about 1/16 of an inch / 0.15 cm) and place in lemon water.
  3. Cutting apples up into chunks.

    Thinly slicing apples.

    Thinly sliced apples in a bowl of water and lemon.

  4. Once all apples have been sliced, drain the water and microwave until pliable (2 – 3 minutes); set on plate to cool.
  5. Place 8 slices of apple in a row with the ends overlapping and the peel all facing the same way. Gently roll up the apples into a rosebud shape. Pick up the bud and continue wrapping apple slices around rosette until desired size is achieved. For larger roses set the rolled apples on a board and continue to add overlapping slices.
  6. Rolled apple rosettes.

  7. Place finished rose in a paper-lined muffin tin or small bowl to help keep their shape while the rest are rolled.

Apples rosettes in a muffin tin for storage until used.

How to assemble

  1. Pre-heat oven to 350°F (175°C).
  2. Spoon cooled custard into baked shell and smooth surface. Place apple roses over custard, using extra rolled apple slices to fill in gaps. Bake tart for 15 minutes. Cool tart on a wire rack.
  3. Starting to assemble apple rosettes on the custard filled pie shell.

  4. Heat jelly and water in a small saucepan until jelly is dissolved. Brush gently over cooled tart.
  5. Finished apple tart.

  6. Enjoy at room temperature, or chilled.

Apple tart.

History of the Waterfront

Thank you to everyone who entered our History of the Waterfront contest! The contest is now closed, and the winner has been notified.

You can still go back in time through our video about the building of Toronto’s bustling Waterfront. Learn about how the downtown core was built, and how Redpath was one of the first buildings to ever grace the waters edge.

Nuit Blanche 2015

Nuit Blanche is an all night celebration of contemporary art that takes places in cities across the globe.

This Nuit Blanche our neighbourhood was a hotbed of different art installations. We decided to be a part of the action by showing our History of the Waterfront video and handing out some delicious shortbread cookies to all the late night art seekers.

Our History of the Waterfront video was made by Toronto-based videographer, Kwan Tse. He uses photography and animation to simulate a time-lapse created with elements of thousands of pictures to depict 100 years of Toronto’s downtown transformation.

It was a great night in the city, and we hope we made everyone’s night a little sweeter.

Rise to the Challenge

Redpath and CAN Fund are proud to support our Canadian athletes. See how our athletes fuel their game and push themselves to be the best.

Sam Schacter, Beach Volleyball, 2x Canadian National Champion.

Carmelina Moscato, Soccer, 2012 Olympic Bronze Medalist.

Benoît Huot, Swimming, 9x Paralympic Gold Medalist.

Monique Sullivan, Cycling, 6th at 2010 Olympics.

Brady Reardon, Kayak, 7th at World Championships.

Mandy Bujold, Boxing, Top 5 Worldwide.