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Old 22.02.2012, 12:44
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Re: Only the old hands will get this one...

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This is what we mean by Brown Sugar.

It should properly be called STICKY brown sugar because the molasses is still in it. The brown sugar you find in CH has the molasses removed but otherwise it is not refined/bleached.

You notice that the sugar actually clumps. It does not "run" like the brown sugar at the beginning of the thread. You have to "scoop" it.

So now it is clear what we mean by Brown Sugar that is used in many North American baking recipes.
It also tastes browner, ie, you can taste the molasses much more so than dry brown sugar.

So "brown sugar" is not just about the color.
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  #22  
Old 22.02.2012, 12:49
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Re: Only the old hands will get this one...

Demerara sugar in UK speak

and respect to the skills of being able to recognise store packaging at 20 paces
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  #23  
Old 22.02.2012, 12:52
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Re: Only the old hands will get this one...

Quote:
View Post
This is what we mean by Brown Sugar.

It should properly be called STICKY brown sugar because the molasses is still in it. The brown sugar you find in CH has the molasses removed but otherwise it is not refined/bleached.

You notice that the sugar actually clumps. It does not "run" like the brown sugar at the beginning of the thread. You have to "scoop" it.

So now it is clear what we mean by Brown Sugar that is used in many North American baking recipes.





Now I get it! That's what I used to use to make Christmas cakes back home.
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