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