On Mon, 03 Jan 2011 16:32:41 -0600, Ema Nymton wrote:

> 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

cue sheldon.

your pal,
blake