Where's the Brown Sugar?

[DinDinA-2]

Ha ha ha lol...you funny G.I.

[echoes]

Originally Posted by cbtengr

"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.

Per the recipe for dark brown sugar in Echoes post, it calls for 1 Cup white sugar and 1/4 Cup of molasses this would be a 4 to 1 ratio resulting in the dark brown sugar having 20% molasses not 6.5 %. Am I missing something here? Also do any of you have any idea as to how hard it is in Iowa to locate fresh moles for this recipe during the winter months?

Sir,

The ratio is subjective to the origin of the post, which was linked to my post. My personal creation and use of brown sugar in the kichen is not verifyable by any link or source credible, hence it was not posted. It is just mine, as someone who cooks on a daily basis professionally for a living. Which means nothing to science.

Holly

P.S.... Explore the possibiliites with sugar...they are many!

[Surf n Turf]

Originally Posted by alelks

Check the refrigerator. Heck, I've put some strange stuff in there myself and for the life of me can't figure out why I did at the time.

alelks,
Wait until you get really, really OLD
SnT