On Feb 28, 4:28*pm, notbob > wrote:
> On 2011-02-28, Mark Thorson > wrote:
>
> > Agreed. *It's just sucrose. *If it were as simple as
> > determining water content to differentiate cane from
> > beet sugar, the EU wouldn't be using isotope analysis
> > to distinguish between the two.
>
> >http://en.wikipedia.org/wiki/Sucrose#Cane_versus_beet
>
> Also, some sugars are just better quality than others. *I bought a
> cheap house brand of brown sugar. *Damn stuff turn rock solid within
> three months without even opening the package (plastic). *I later
> bought some C&H cane brown sugar. *Two and half mos later, half a pkg
> is still nice and soft. *I have to assume some significant difference.
>
> nb


You can make your own brown sugar by taking white sugar and adding a
little molasses to it. You'll have to sort of squish it together with
your fingers to mix it (spoon mixing won't work), but that's all brown
sugar is anyway.