Wayne Boatwright wrote:
> 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.
>

C & H is widely available.


jim