I was looking at a cookbook today and ran across a recipe for a sweet cinnamon liqueur. It calls for "brown rock sugar". Is this turbinado sugar? I googled but wasn't completely sure so decided to come ask you guys.
You may be right. The recipe calls for 7 ounces. It doesn't say anything about breaking it up but shows step-by-step pictures and the picture shows a rough granulated looking substance. It's not really clear.
This picture shows what we would call rock sugar-they are like little stones of brown sugar. Up until a few years ago they were often served with coffee in restaurants and cafes here until individual sachets took over.