"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