On Thu, 07 Nov 2013 21:01:53 -0500, jmcquown >
wrote:

> 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. 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
>
> I thought that's what brown sugar is... sugar with added molasses.
> <shrug> I don't use it for much but it's one of those things I have
> onhand just in case. (Just in case of what, I don't know. LOL) I store
> it in a tightly sealed Rubbermaid container. It doesn't turn to granite.
>
The point is that when you add a liquid or semi-liquid to sugar, you
melt it... something that doesn't matter if you're using it to make
pecan pie.


--
Food is an important part of a balanced diet.