On 11/7/2013 8:25 PM, Polly Esther wrote:
> Well. Here's a new one for me. In Best of the Best Fast & Fabulous
> Party Foods and Appetizers by McKee and Moseley, I read that a
> substitute for one cup of brown sugar is one tablespoon molasses to one
> cup of white sugar.

That sounds about right. Sugar comes with molasses in it. The refining
process removes the molasses and then they add it back to white sugar to
make brown.


> I cook mostly in tropical weather and find that
> 'real' brown sugar can go from workable to rocks in way less than a
> minute in this humidity. I'm going to try the substitute. It sounds
> reasonable. Pecan pie coming soon. Polly

That sounds peculiar to me. I keep brown sugar in a sealed container and
a half slice of bread it it. I have no problems with it solidifying
during our humid summer weather, but in the winter the air gets drier
and it hardens in an open container in about a day.