Dave Smith wrote:
> Based on my personal use, I just can't see that. Perhaps it is because
> neither my wife or I take sugar in our coffee, but we go through a lot
> more brown sugar than white. Most of the baking recipes I use call for
> both granulated and brown sugar. I have at least one bowl of cereal or
> porridge each day and have a spoonful of dark brown sugar on that.
>
> The only time I use large amounts of white sugar is when I make jams
> and jellies.

I don't use large amounts of either any more. I used to when I did tons of
baking. Now I rarely bake. But my sugar isn't hard now either due to
better packaging.