notbob wrote:
>
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.
>
> nb --tired of tossing BS ...er.... brown sugar

Adding molasses to crystallized and centrifuged "white" sugar is exactly
how "brown sugar" is made. It is not practical to try to partially
centrifuge the molasses out to leave a specific concentration, so it is
entirely removed and then added back in precise proportion to produce a
consistent end product.