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Is it better than white sugar? What makes it brown? TIA.
 

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Isn't it just white sugar with molasses on it? <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/confused.gif" style="border:0px solid;" title="Confused">:<br><br>
I know that raw sugar is not processed like other sugars, therefore better for you...
 

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some brown sugar has been refined and then re-molassesed. Some has not. It pays to read the labels, as they will tell you which is which.
 

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we use sucanat, which is raw organic free flowing brown sugar. brown sugar retains its brown color because it has not been stripped of all its natural ingredients, from what i know <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">
 

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Brown sugar is just regular sugar with molasses. If you look on the package, that's what it says, cane sugar and molasses. At Whole Foods I can find raw brown sugar, which is also just sugar and molasses, but it's the natural raw sugar, a little better than plain old refined white sugar.
 

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<div>Originally Posted by <strong>TwinMom</strong> <a href="/community/forum/post/7946876"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Brown sugar is just regular sugar with molasses. If you look on the package, that's what it says, cane sugar and molasses. At Whole Foods I can find raw brown sugar, which is also just sugar and molasses, but it's the natural raw sugar, a little better than plain old refined white sugar.</div>
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How do you know that it is white refined sugar with molasses? Cane sugar could refer to brown sugar.<br><br>
I don't think that they add molasses here in Italy.
 

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<a href="http://en.wikipedia.org/wiki/Brown_sugar" target="_blank">According to Wikipedia</a>, there are two different kinds of brown sugar. Brown sugar as I think of it, here in America, is just white sugar with molasses. Natural brown sugar is something different. The raw sugar I use for baking, coffee, etc. is brown in color because it hasn't been processed as much, but it's not what I would use if, say, a cookie recipe called specifically for brown sugar. That would be the sugar + molasses type of brown sugar.
 

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When they refine white sugar, one of the stages is brown sugar. Then, they take out the molasses. So, it is one step less refined.<br><br>
I don't use it.<br><br>
If I had a recipe that called for it and I thought it couldn't be substituted with a wetter ingredient like honey, I would probably get powdered pure maple sugar. Usually I just use honey in recipes to replace sugar and brown sugar. For example, my oatmeal cookies call for a certain amount of white sugar and a certain amount of brown sugar. I just added the total together, and divided by 3, and used that much honey. (I have found that replacing sugar with 1/3 the volume in honey is a good ratio.)
 

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That's great to know about the honey!
 

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molasses is a derivative of sugar, and as far as sucanat, that is not white sugar with molasses added, it is free flowing dehydrated sugar cane juice. its brown because it hasnt be "bleached".<br><br>
i dont know about Domino brown sugar or any other mainstream store brand and whether they "just add molasses", but if you look at the label, it doesnt just say "sugar + molasses", it says brown sugar.
 

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This is why I love Mothering, I always learn something! I always buy organic dark brown sugar from Whole Foods that does say it has molasses, but I'll have to look and see what else is there.
 

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<span style="color:#800080;">If you had to use either refined white or refined brown (with the molasses put back in), I would go for the brown. Molasses has iron and calcium, at least.</span>
 
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