On 11/7/2013 8:25 PM, Polly Esther wrote:
> Well. Here's a new one for me. In Best of the Best Fast & Fabulous
> Party Foods and Appetizers by McKee and Moseley, I read that a
> substitute for one cup of brown sugar is one tablespoon molasses to one
> cup of white sugar. I cook mostly in tropical weather and find that
> 'real' brown sugar can go from workable to rocks in way less than a
> minute in this humidity. I'm going to try the substitute. It sounds
> reasonable. Pecan pie coming soon. Polly

I thought that's what brown sugar is... sugar with added molasses.
<shrug> I don't use it for much but it's one of those things I have
onhand just in case. (Just in case of what, I don't know. LOL) I store
it in a tightly sealed Rubbermaid container. It doesn't turn to granite.

Jill

On Friday, November 8, 2013 12:01:53 PM UTC+10, jmcquown wrote:
>
> I thought that's what brown sugar is... sugar with added molasses.

Some brown sugar is white sugar + molasses. Some brown sugar is "natural brown sugar", where the molasses hasn't been removed yet. In the added-molasses versions, sometimes the molasses isn't even cane molasses.

Quite a few traditional varieties of natural brown sugars are known by (and marketed under) traditional names, rather than as "brown sugar", but they're still brown sugars. (E.g., Demerara sugar, jaggery.)

(The UK and Australian substitute should be 1tbs treacle per cup.)

On Thu, 07 Nov 2013 21:01:53 -0500, jmcquown >
wrote:

> On 11/7/2013 8:25 PM, Polly Esther wrote:
> > Well. Here's a new one for me. In Best of the Best Fast & Fabulous
> > Party Foods and Appetizers by McKee and Moseley, I read that a
> > substitute for one cup of brown sugar is one tablespoon molasses to one
> > cup of white sugar. I cook mostly in tropical weather and find that
> > 'real' brown sugar can go from workable to rocks in way less than a
> > minute in this humidity. I'm going to try the substitute. It sounds
> > reasonable. Pecan pie coming soon. Polly
>
> I thought that's what brown sugar is... sugar with added molasses.
> <shrug> I don't use it for much but it's one of those things I have
> onhand just in case. (Just in case of what, I don't know. LOL) I store
> it in a tightly sealed Rubbermaid container. It doesn't turn to granite.
>
The point is that when you add a liquid or semi-liquid to sugar, you
melt it... something that doesn't matter if you're using it to make
pecan pie.


--
Food is an important part of a balanced diet.