On 1/3/2011 3:23 PM, notbob wrote:
> So, why aren't there recipes with the equivalent ingredients? I add
> blackstrap molasses to dishes with white sugar all the time. Sounds
> like a plot by the sugar producers to further the sales of brown
> sugar. Better yet, why did I even start this lame thread instead of
> jes doing what I've been doing? Beats me. DOH!!
>
> nb

From what I hear, for brown sugar you can use 1 cup of white sugar and
1 tablespoon of molasses. For dark brown sugar, use 2 tablespoons of
molasses. Mine brown sugar never gets hard, though. If it did, I
would want to lick it. lol

Becca