Quote:
Originally Posted by The Reaper
You can make brown sugar out of white sugar and molasses.
TR
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TR is correct, (who would of thought?)
Below are some fast facts about brown sugar, and how you can make it MR2 Sir.
Hope this helps? (In addition, from my own experience, check your tupperware containers and look for one with slices of bread on top. Once opened, brown sugar can remain soft by placing in tuperware, with a piece of bread on top. The downside is it also camouflages it from an untrained eye.)
Holly
"Brown sugar is nothing more than white sugar and molasses. Sugar manufacturers make two types of brown sugar, light brown sugar and dark brown sugar. The difference in color and flavor between the various types of sugar is determined by the amount of molasses that are added to the sugar. The more molasses are added, the stickier the crystals, the darker the color and the stronger the flavor. Light brown sugar contains 3.5 percent molasses and dark brown sugar contains 6.5 percent molasses.
One way is to boil sugar cane until brown crystals form, while the other way is to blend molasses syrup with white sugar crystals [source: Canadian Sugar]. Brown sugar comes in two forms, granulated or liquid. You can substitute brown sugar for white sugar. Simply use an equal amount of brown sugar as you would white sugar. The only difference is the molasses' taste [source: Domino Sugar].
To make dark brown sugar, mix 1 cup of white sugar with ¼ cup of molasses, making sure to mix well.
To make light brown sugar, add 1½ tablespoons of molasses to 1 cup of sugar. Be sure to mix well."
http://recipes.howstuffworks.com/foo...rown-sugar.htm