notbob wrote:
>
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.
>
> nb --tired of tossing BS ...er.... brown sugar

Adding molasses to crystallized and centrifuged "white" sugar is exactly
how "brown sugar" is made. It is not practical to try to partially
centrifuge the molasses out to leave a specific concentration, so it is
entirely removed and then added back in precise proportion to produce a
consistent end product.

On 2011-01-03, Pete C. > wrote:

> Adding molasses to crystallized and centrifuged "white" sugar is exactly
> how "brown sugar" is made. It is not practical to try to partially
> centrifuge the molasses out to leave a specific concentration, so it is
> entirely removed and then added back in precise proportion to produce a
> consistent end product.

So, why aren't there recipes with the equivalent ingredients? I add
blackstrap molasses to dishes with white sugar all the time. Sounds
like a plot by the sugar producers to further the sales of brown
sugar. Better yet, why did I even start this lame thread instead of
jes doing what I've been doing? Beats me. DOH!!

nb

"notbob" > wrote in message
...
> On 2011-01-03, Pete C. > wrote:
>
>> Adding molasses to crystallized and centrifuged "white" sugar is exactly
>> how "brown sugar" is made. It is not practical to try to partially
>> centrifuge the molasses out to leave a specific concentration, so it is
>> entirely removed and then added back in precise proportion to produce a
>> consistent end product.
>
> So, why aren't there recipes with the equivalent ingredients? I add
> blackstrap molasses to dishes with white sugar all the time. Sounds
> like a plot by the sugar producers to further the sales of brown
> sugar. Better yet, why did I even start this lame thread instead of
> jes doing what I've been doing? Beats me. DOH!!
>
> nb

Sometimes you seek validation from other sensible people and find that's an
oxymoron?

BTW, I have found those little clay disks don't work very well. For me,
anyway.

Steve

Steve B wrote:
>
> "notbob" > wrote in message
> ...
> > On 2011-01-03, Pete C. > wrote:
> >
> >> Adding molasses to crystallized and centrifuged "white" sugar is exactly
> >> how "brown sugar" is made. It is not practical to try to partially
> >> centrifuge the molasses out to leave a specific concentration, so it is
> >> entirely removed and then added back in precise proportion to produce a
> >> consistent end product.
> >
> > So, why aren't there recipes with the equivalent ingredients? I add
> > blackstrap molasses to dishes with white sugar all the time. Sounds
> > like a plot by the sugar producers to further the sales of brown
> > sugar. Better yet, why did I even start this lame thread instead of
> > jes doing what I've been doing? Beats me. DOH!!
> >
> > nb
>
> Sometimes you seek validation from other sensible people and find that's an
> oxymoron?
>
> BTW, I have found those little clay disks don't work very well. For me,
> anyway.
>
> Steve

I keep my brown sugar in a 6 quart Rubbermaid commercial square storage
container, and while it will have some lumps, it doesn't turn to
"cement" and can be readily broken up, which you have to do after
packing it to get a proper measure anyway unless you are working by
weight which isn't common in home cooking.

On 1/3/2011 3:23 PM, notbob wrote:
> So, why aren't there recipes with the equivalent ingredients? I add
> blackstrap molasses to dishes with white sugar all the time. Sounds
> like a plot by the sugar producers to further the sales of brown
> sugar. Better yet, why did I even start this lame thread instead of
> jes doing what I've been doing? Beats me. DOH!!
>
> nb

From what I hear, for brown sugar you can use 1 cup of white sugar and
1 tablespoon of molasses. For dark brown sugar, use 2 tablespoons of
molasses. Mine brown sugar never gets hard, though. If it did, I
would want to lick it. lol

Becca

On Mon, 03 Jan 2011 16:32:41 -0600, Ema Nymton wrote:

> On 1/3/2011 3:23 PM, notbob wrote:
>> So, why aren't there recipes with the equivalent ingredients? I add
>> blackstrap molasses to dishes with white sugar all the time. Sounds
>> like a plot by the sugar producers to further the sales of brown
>> sugar. Better yet, why did I even start this lame thread instead of
>> jes doing what I've been doing? Beats me. DOH!!
>>
>> nb
>
> From what I hear, for brown sugar you can use 1 cup of white sugar and
> 1 tablespoon of molasses. For dark brown sugar, use 2 tablespoons of
> molasses. Mine brown sugar never gets hard, though. If it did, I
> would want to lick it. lol
>
> Becca

cue sheldon.

your pal,
blake

On Jan 3, 1:23*pm, notbob > wrote:
> On 2011-01-03, Pete C. > wrote:
>
> > Adding molasses to crystallized and centrifuged "white" sugar is exactly
> > how "brown sugar" is made. It is not practical to try to partially
> > centrifuge the molasses out to leave a specific concentration, so it is
> > entirely removed and then added back in precise proportion to produce a
> > consistent end product.
>
> So, why aren't there recipes with the equivalent ingredients? *I add
> blackstrap molasses to dishes with white sugar all the time. *Sounds
> like a plot by the sugar producers to further the sales of brown
> sugar. *Better yet, why did I even start this lame thread instead of
> jes doing what I've been doing? *Beats me. *DOH!!
>
> nb *

Have you devised a way to keep the sugar from melting when you add
molasses?