Kitchen

[Sooner]

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@SharkE wrote:

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@Kachina624 wrote:

@Sooner. is right, it doesn't make much difference.  I'm not a big fan of the brown sugar taste, so I  often use half light brown and half white sugar.  I never use dark brown.

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yeah, but, when you get a recipe that has white sugar in it plus your suppose to use brown sugar kind of a head scratcher. I prefer dark brown myself. Like choc chip cookies darker.

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@SharkE I don't even buy light any more because I don't see any point in it.  If you don't want the taste of brown sugar, most often just find another recipe.  

But if I want it to taste like brown sugar, I'll go for more flavor every time.

[RedTop]

I only buy light brown sugar, period; always have, always will. So I've never cared what the recipe specifies.

Both grandmother's always used dark brown sugar because they loved molasses; mom and my aunt bought light brown sugar.

[SharkE]

yeah, just an individual preference I guess when it comes down to it.

Wish they would figure out how to keep the stuff from lumping, also.

Why does white sugar not lump that bad, but, any of the browns drys out

and turns into a rock.  I feel a letter to Domino coming on LOL

I just emailed Coca Cola griping about their Bright and Early juice in the cardboard containers leaking and hard to open that cheap cardboard . They sent me a 6.99 coupon for Minute Maid. We drunk it, but, Minute Maid has to much acid in it. Had to use it on a big ol' gallon container for 2 of us. Poor husband is tight as a tick and he drunk MM till he was orange in the face (due to expire in Feb.) I made Orange Julius, etc.

Then , I sent email to Russell Stover griping about the 10 .00 box of Val candy I bought that was rock hard and dryed out. Haven't heard back from them yet. LOL

I'd like to know why brown sugar lumps up more then plain white. LOL

[GingerPeach]

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@SharkE wrote:

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@Kachina624 wrote:

@Sooner. is right, it doesn't make much difference.  I'm not a big fan of the brown sugar taste, so I  often use half light brown and half white sugar.  I never use dark brown.

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yeah, but, when you get a recipe that has white sugar in it plus your suppose to use brown sugar kind of a head scratcher. I prefer dark brown myself. Like choc chip cookies darker.

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@SharkE  You would then probably like the browned butter chocolate chip cookies Whole Foods sells (or make your own).  Extra (as they say).

[SharkE]

I got a browned butter choc chip recipe that is the best.

too long to share and I'm not writing it down. LOL

Gave it to my sister, but, she's in Ind so she's no competition for me in Tx.

LOL

Just found another one last night,  in a magazine,  think I'll try Sat.

I'm mean........ROFL

[GingerPeach]

p.s. to @SharkE 

When the molasses is exposed to air it dries up (the molasses that is added to white sugar to make it brown).  Thus, you have dry brown sugar.  

Found this on the C&H site (where "golden brown" is the same as "light brown.":

"Ask for C&H® Golden Brown Sugar – don't settle for less! C&H® Golden Brown Sugar has a nutty, caramel flavor, moistness, and subtle molasses flavor. It's ideal for cookies, shortbread, spiced cakes, brownies, and crumble toppings. Generally, if a recipe doesn't specify Dark or Golden Brown, it is intended that Golden Brown be used."

[GingerPeach]

p.p.s. to @SharkE 

I like those "sugar bears" you can add to the container to keep the brown sugar moist.  You dunk them periodically and then put them back in with the brown sugar.

There are other shapes besides bears.

[AuntG]

Appears the majority of us opt for light brown unless we want to enhance the molasses flavor in a recipe.

[dex]

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@SharkE wrote:

I got a browned butter choc chip recipe that is the best.

too long to share and I'm not writing it down. LOL

Gave it to my sister, but, she's in Ind so she's no competition for me in Tx.

LOL

Just found another one last night,  in a magazine,  think I'll try Sat.

I'm mean........ROFL

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I will forgive you your mean if you share the cookies.

[SharkE]

LOL