Wayne Boatwright wrote:
>
> On Tue 06 Sep 2005 04:26:03a, wrote in rec.food.cooking:
>
> >>Most brown sugar available today, whether dark or light, is actually
> >>refined white sugar with molasses added back in (in varying quantities).
> >
> > How about C&H brand? I looked on their web site and it says it's brown
> > all the way through.
>
> When I lived in OH I could get C&H. I never see it in the stores where I
> live now.
>
> --
> Wayne Boatwright *¿*

Surprised at that Wayne. I'm nearly a neighbour of yours in the desert
and we get C&H at Costco. But supermarkets have it too.