I'm getting damn tired of buying brown sugar and having it turn to
granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
alternative? If brown sugar is sugar with some molasses still in it,
howzabout using molasses to recreate brown sugar by adding it to white
sugar. It all gets melted in the mix, right. I always have some
blackstrap around.

nb --tired of tossing BS ...er.... brown sugar

On Jan 3, 12:47*pm, notbob > wrote:
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. *Even un-opened pkgs are not immune. *So, what's an
> alternative? *If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. *It all gets melted in the mix, right. *I always have some
> blackstrap around. *
>
> nb *--tired of tossing BS ...er.... brown sugar *

Years ago, I bought this little clay flat disc. Soak in water for
about 15 minutes then pat dry and put into the ziploc that has the
brown sugar. The sugar will stay soft for months...and I mean
months...I still have some that is over 6 months old and it's still as
soft as the day I bought it.

On Jan 3, 2:47*pm, notbob > wrote:
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. *Even un-opened pkgs are not immune. *So, what's an
> alternative? *If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. *It all gets melted in the mix, right. *I always have some
> blackstrap around. *
>
> nb *--tired of tossing BS ...er.... brown sugar *

You just need new containers. I have unopened bags of brown sugar
months old, and they're as soft as ever. I have current-use brown
sugar in a T'ware container, and it's never gotten hard, no matter how
long it's in the container.

N.

"notbob" > wrote in message
...
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.
>
> nb --tired of tossing BS ...er.... brown sugar

Three methods - small clay disk that is soaked in water then wiped dry and
placed in the container with the brown sugar

Add a slice of bread to the container with the brown sugar

Get a better container.

Jan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

notbob wrote:
>
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.
>
> nb --tired of tossing BS ...er.... brown sugar

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.

On Jan 3, 12:47*pm, notbob > wrote:
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. *Even un-opened pkgs are not immune. *So, what's an
> alternative? *If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. *It all gets melted in the mix, right. *I always have some
> blackstrap around. *
>
> nb *--tired of tossing BS ...er.... brown sugar *

I read somewhere that a cut apple will keep it fresh. I'm skeptical
about that though.

I have the opposite experience with brown sugar and have been
marveling that mine does *not* turn into a brick even after months or
a year. I was starting to think maybe they'd licked the brick
problem. Guess not.

eHow has lots of tips. http://www.ehow.com/how_7275920_prev...hardening.html

sf

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

On 03/01/2011 3:47 PM, notbob wrote:
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.
>
Keep it in a sealed container with a piece of bread in it. It doesn't
have to be fresh bread, so long as it starts off a least reasonably
moist. I have put half a slice of bread into containers with rock hard
brown sugar and within a day or two the sugar is back to normal.

"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

On 03/01/2011 3:55 PM, Chemo the Clown wrote:

>
> Years ago, I bought this little clay flat disc. Soak in water for
> about 15 minutes then pat dry and put into the ziploc that has the
> brown sugar. The sugar will stay soft for months...and I mean
> months...I still have some that is over 6 months old and it's still as
> soft as the day I bought it.

I bought one of those for my sugar bowl last year. It has a top, but
it is not sealed. It helps a bit. Last week I gave up and stuck a small
piece of bread in the bowl and it's doing a much better job.

On 2011-01-03, Dave Smith > wrote:

> brown sugar and within a day or two the sugar is back to normal.

Wow! Really? I'll give it a shot.

nb

Steve B wrote:
>
> "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

I keep my brown sugar in a 6 quart Rubbermaid commercial square storage
container, and while it will have some lumps, it doesn't turn to
"cement" and can be readily broken up, which you have to do after
packing it to get a proper measure anyway unless you are working by
weight which isn't common in home cooking.

In article >,
notbob > wrote:

> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.
>
> nb --tired of tossing BS ...er.... brown sugar

Or you could try a better brand of brown sugar.

One way of keeping it soft is to add a wedge of apple to the storage
container.

I never need it, though.

Miche

--
Electricians do it in three phases

On 2011-01-03, Miche > wrote:

> Or you could try a better brand of brown sugar.

Granted, the stuff that hardened in the unopened pkg was cheapo store
brand, but I WILL spend the extra $$ for the good stuff. In fact, jes
bought some C-H "pure cane sugar" (wht). Strangely enough, it said
something like HI-CA, so not sure what's going on there.

nb

On 1/3/2011 3:47 PM, notbob wrote:
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.
>
> nb --tired of tossing BS ...er.... brown sugar

Brown sugar is white sugar with molasses added back.

Maybe try a different brand with better packaging? I usually buy I think
a 2 lb plastic bag. They store well and when I open a bag I empty it
into a plastic tub with a tight fitting lid. Most hardness I have seen
is maybe a few 3/8" lumps when getting towards the end.

On 1/3/2011 3:23 PM, notbob wrote:
> 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

From what I hear, for brown sugar you can use 1 cup of white sugar and
1 tablespoon of molasses. For dark brown sugar, use 2 tablespoons of
molasses. Mine brown sugar never gets hard, though. If it did, I
would want to lick it. lol

Becca

On 03/01/2011 5:27 PM, George wrote:

>
> Brown sugar is white sugar with molasses added back.
>
> Maybe try a different brand with better packaging? I usually buy I think
> a 2 lb plastic bag. They store well and when I open a bag I empty it
> into a plastic tub with a tight fitting lid. Most hardness I have seen
> is maybe a few 3/8" lumps when getting towards the end.

I don't think it is the packaging. I have bought name brand, off brand
and bulk. We have no problems with brown sugar solidifying in the
spring, summer or fall here when the ambient air is somewhat humid, when
winter rolls around and the furnace kicks in and air dries out, the
sugar starts to harden unless left in the bag.

On 1/3/2011 4:35 PM, Dave Smith wrote:
> On 03/01/2011 3:55 PM, Chemo the Clown wrote:
>
>>
>> Years ago, I bought this little clay flat disc. Soak in water for
>> about 15 minutes then pat dry and put into the ziploc that has the
>> brown sugar. The sugar will stay soft for months...and I mean
>> months...I still have some that is over 6 months old and it's still as
>> soft as the day I bought it.
>
> I bought one of those for my sugar bowl last year. It has a top, but it
> is not sealed. It helps a bit. Last week I gave up and stuck a small
> piece of bread in the bowl and it's doing a much better job.

I have canisters with airtight seals, but a couple of times I haven't
let them dry enough to keep white sugar from turning into a brick. I've
let them dry for a week at a time, and no matter what, it seems when
it's time to wash and refill, this happens. I've tried the bread trick
with white sugar, and no good. The last time it turned into a brick I
had to save it for hummingbird food because I couldn't even blend it
back to smooth. This last time I washed the canister, I just stirred
the sugar a few times the first day (and yes, it was already trying to
become a brick) and then once or twice the 2nd and 3rd day before I was
sure it wasn't going to "turn".

So maybe the bread trick only works when molasses is present. Just a guess.

In article >,
notbob > wrote:
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.
>
> nb --tired of tossing BS ...er.... brown sugar

That's exactly what's recommended in some old substitution charts I've
seen.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article >,
notbob > wrote:

> On 2011-01-03, Miche > wrote:
>
> > Or you could try a better brand of brown sugar.
>
> Granted, the stuff that hardened in the unopened pkg was cheapo store
> brand, but I WILL spend the extra $$ for the good stuff. In fact, jes
> bought some C-H "pure cane sugar" (wht). Strangely enough, it said
> something like HI-CA, so not sure what's going on there.
>
> nb

C & H = California & Hawaii. Ya dope! '-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

Melba's Jammin' wrote:
>
> In article >,
> notbob > wrote:
>
> > Granted, the stuff that hardened in the unopened pkg was cheapo store
> > brand, but I WILL spend the extra $$ for the good stuff. In fact, jes
> > bought some C-H "pure cane sugar" (wht). Strangely enough, it said
> > something like HI-CA, so not sure what's going on there.
>
> C & H = California & Hawaii. Ya dope! '-)

Except, I don't think any of it is made in Hawaii
anymore. Refining might still be done in California.
The last time I took a train to Sacramento, it went
past a big C&H facility (in Richmond, I believe).
That facility looked like it was at least 100 years
old. Very interesting, if you like looking at old
stuff.

Ah, it was in Crockett. That's near Richmond.

http://en.wikipedia.org/wiki/Califor..._Sugar_Company

That article says they still are producing sugar
in Hawaii and refining it in California. Amazing.
They must be the last sugar producer in Hawaii.

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?

On Jan 3, 1:59*pm, Wayne Boatwright >
wrote:
>
> Another "quick" trick is to place the approximate amount of brown
> sugar you need to use for a recipe in the microwave and zap it until
> it softens. *It will only stay soft a few minutes, but long enough to
> incorporate it into a recipe.
>

That's too tricky for me. Seems like you're on the way to melting the
sugar and if you miscalculate, you'll end up with a big mess.

On Jan 3, 2:09*pm, notbob > wrote:
> On 2011-01-03, Miche > wrote:
>
> > Or you could try a better brand of brown sugar.
>
> Granted, the stuff that hardened in the unopened pkg was cheapo store
> brand, but I WILL spend the extra $$ for the good stuff. *In fact, jes
> bought some C-H "pure cane sugar" (wht). *Strangely enough, it said
> something like HI-CA, so not sure what's going on there.
>
> nb

I have half a package of store brand brown sugar in the cupboard right
now and it's just fine. I think you need more humidity in the house.

On 2011-01-03, Melba's Jammin' > wrote:

> C & H = California & Hawaii. Ya dope! '-)

DOH!!

No, really, the H is where it was grown, the C is where it was
processed. Was a huge plant in SFBA. Last I heard, the plant was
shut down and now being grown/processed who-knows-where. Even the
largest sugar beet plant in CA is gone. Probably being excreted by
under aged sugar elves in Borneo. <shrug>

nb

On 2011-01-04, Mark Thorson > wrote:

> Ah, it was in Crockett. That's near Richmond.
>
> http://en.wikipedia.org/wiki/Califor..._Sugar_Company
>
> That article says they still are producing sugar
> in Hawaii and refining it in California. Amazing.
> They must be the last sugar producer in Hawaii.

Yup.

"notbob" > ha scritto nel messaggio
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.

Brown sugar used to unfindable here in Italy, although it is slowly getting
better. We expats had to do what you propose to do. You will be sorry. It
isn't the same. I used to put an apple slice in the sealed container.

On Mon, 03 Jan 2011 16:32:41 -0600, Ema Nymton wrote:

> On 1/3/2011 3:23 PM, notbob wrote:
>> 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
>
> From what I hear, for brown sugar you can use 1 cup of white sugar and
> 1 tablespoon of molasses. For dark brown sugar, use 2 tablespoons of
> molasses. Mine brown sugar never gets hard, though. If it did, I
> would want to lick it. lol
>
> Becca

cue sheldon.

your pal,
blake

sf wrote:
> notbob > wrote:
>
>> I'm getting damn tired of buying brown sugar and having it turn to
>> granite in 2 mos. *Even un-opened pkgs are not immune. *So, what's an
>> alternative? *If brown sugar is sugar with some molasses still in it,
>> howzabout using molasses to recreate brown sugar by adding it to white
>> sugar. *It all gets melted in the mix, right. *I always have some
>> blackstrap around. *
>
> I read somewhere that a cut apple will keep it fresh. I'm skeptical
> about that though.

That's what we do at home. The apple slice ends up shrivled after a
while and needs to be replaced.

On 2011-01-04, Doug Freyburger > wrote:

> That's what we do at home. The apple slice ends up shrivled after a
> while and needs to be replaced.

Whatta ya' do to keep the apple fresh?

nb

notbob wrote:

> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos.

The stuff in plastic bags keeps much better than the boxes. When I some
in a bag that started getting hard, I tried the old trick of putting
half a slice of sandwich bread in it. Worked great. The sugar was soft
and completely lump-free in a few days.



Brian
--
Day 698 of the "no grouchy usenet posts" project
Current music playing: None.

notbob wrote:
> Doug Freyburger > wrote:
>
>> That's what we do at home. The apple slice ends up shrivled after a
>> while and needs to be replaced.
>
> Whatta ya' do to keep the apple fresh?

Replace it about every two months, maybe three.

I think the apple keeps the humidity buffered. Not so low the sugar
hardens. Not so high the apple gorws mold.

notbob wrote:
>
> I'm getting damn tired of buying brown sugar and having it turn to
> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> alternative? If brown sugar is sugar with some molasses still in it,
> howzabout using molasses to recreate brown sugar by adding it to white
> sugar. It all gets melted in the mix, right. I always have some
> blackstrap around.
>
> nb --tired of tossing BS ...er.... brown sugar

But some cheap simple terra cotta pots (or very tiny ones meant for
crafts). Wash with soap and water, rinse extremely well with clean
water. Break the pots into large shards; leave the tiny ones whole. Soak
in clean cold water, wipe off the drips and put a shard (or the whole
tiny pot) into the container with the sugar. Soak the shard(s) every
couple of weeks. No lumps in the sugar.
Anyway why toss the hardened sugar? Warm it in the microwave just prior
to use.

Arri London wrote:
>
> notbob wrote:
>> I'm getting damn tired of buying brown sugar and having it turn to
>> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
>> alternative? If brown sugar is sugar with some molasses still in it,
>> howzabout using molasses to recreate brown sugar by adding it to white
>> sugar. It all gets melted in the mix, right. I always have some
>> blackstrap around.
>>
>> nb --tired of tossing BS ...er.... brown sugar
>
> But some cheap simple terra cotta pots (or very tiny ones meant for
> crafts). Wash with soap and water, rinse extremely well with clean
> water. Break the pots into large shards; leave the tiny ones whole. Soak
> in clean cold water, wipe off the drips and put a shard (or the whole
> tiny pot) into the container with the sugar. Soak the shard(s) every
> couple of weeks. No lumps in the sugar.
> Anyway why toss the hardened sugar? Warm it in the microwave just prior
> to use.

Haven;t I read that not all terracotta should be used with food?

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > notbob wrote:
> >> I'm getting damn tired of buying brown sugar and having it turn to
> >> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> >> alternative? If brown sugar is sugar with some molasses still in it,
> >> howzabout using molasses to recreate brown sugar by adding it to white
> >> sugar. It all gets melted in the mix, right. I always have some
> >> blackstrap around.
> >>
> >> nb --tired of tossing BS ...er.... brown sugar
> >
> > But some cheap simple terra cotta pots (or very tiny ones meant for
> > crafts). Wash with soap and water, rinse extremely well with clean
> > water. Break the pots into large shards; leave the tiny ones whole. Soak
> > in clean cold water, wipe off the drips and put a shard (or the whole
> > tiny pot) into the container with the sugar. Soak the shard(s) every
> > couple of weeks. No lumps in the sugar.
> > Anyway why toss the hardened sugar? Warm it in the microwave just prior
> > to use.
>
> Haven;t I read that not all terracotta should be used with food?
>
> --
> Jean B.

Possibly. Wouldn't use the really crumbly stuff. The ones we have were
made in Italy. Wouldn't use Chinese pots though.