On Tue 06 Sep 2005 09:45:17p, Bart D. Hull wrote in rec.food.cooking:

> The C&H brown sugar in the box seems to be the "real deal".
> I get it at Albertsons. Only stuff that works for Penuche
> frosting. (Boiled brown sugar cake icing.)
>
> The rest of the stuff I've tried reverts back to white sugar
> quite rapidly if not tightly sealed.
>
> Now when I was cooking for some friends in Costa Rica and
> went to the markets there you could smell the brown sugar
> a mile away. YUM!!!
>
> Bart D. Hull
>
> Tempe, Arizona

Thanks, Bart. That would explain it. I don't usually shop Albertson's.
I'll have to make a trip there soon.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.