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?