On Oct 19, 4:02*pm, sf > wrote:
> On Wed, 19 Oct 2011 15:54:09 -0700 (PDT), ImStillMags
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> > wrote:
> > On Oct 19, 3:50*pm, sf > wrote:
> > > On Wed, 19 Oct 2011 15:21:21 -0700 (PDT), ImStillMags
>
> > > > wrote:
> > > > On Oct 19, 3:16*pm, ImStillMags > wrote:
> > > > > On Oct 19, 3:13*pm, sf > wrote:
>
> > > > > > How do I substitute brown sugar for muscovado? *Should I pack it down
> > > > > > or not when I measure?
>
> > > > > > --
> > > > > > All you need is love. But a little chocolate now and then doesn't hurt.
>
> > > > > you should use brown sugar along with a tablespoon full of
> > > > > molasses.....more or less according to how strong you
> > > > > want the sugar to be
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> > > > Many recipes from India call for jaggery which is a lot like
> > > > muscovado, has a stronger more molasses taste to it. *I always
> > > > add some molasses to brown sugar to use in those recipes as well.
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> > > I was thinking about nb's fruitcake recipe. *I don't want to buy some
> > > sugar I'll never use just to make it, so adding a bit of molasses
> > > makes more sense. *I like the light color, so I hope added molasses
> > > won't change that.
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> > > --
> > > All you need is love. But a little chocolate now and then doesn't hurt.- Hide quoted text -
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> > > - Show quoted text -
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> > no a spoonful won't change the color much at all.
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> Thanks. *I use unsulphured molasses, will a spoonful actually affect
> flavor enough to matter?
>
> --
> All you need is love. But a little chocolate now and then doesn't hurt.- Hide quoted text -
>
> - Show quoted text -

yes, it really does make the sugar stronger tasting and makes a
difference..