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"Brownulated" sugar???? Sweetener from hell....

galleygirl Jan 24, 2005 09:33 PM

So, I had a baking mediocrity this weekend...Snowbound, at the BF's house....Vintage ingredients, none of my own recipes, only a Better Homes and Gardens (I think) or Betty Crocker cookbook....

Next door neighbor plows driveway; a hero! Clearly, his family deserves home-baked goods. I cobble together the ingredients for Blondies(butterscotch brownies), and they are HORRIBLE (IMHO)..I mean, people ate them, but they tasted dry and stale to me..Now, It wasn't a recipe I had made before, but still...I wondered if that Domino "Brownulated" sugar, granulated brown sugar, is to blame? I mean, it didn't have the untuous stickiness of regular brown, or dark brown. Anyone ever used it? Was it my sugar (now, thankfully, GONE!), or the recipe?

Link: http://www.bistrodraw.com

Image: http://www.bistrodraw.com/iLs4-th.JPG

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  1. h
    heidipie RE: galleygirl Jan 24, 2005 10:35 PM

    yeah, "vintage ingredient" indeed. I used to love it on my cream of wheat, 30 years ago. didn't know they still made it...

    4 Replies
    1. re: heidipie
      galleygirl RE: heidipie Jan 25, 2005 09:20 AM

      Finding it in his cabinet was not actually proof that they still do! :D
      There was stuff in there that had survivd many moves.....

      Link: http://www.bistrodraw.com

      1. re: galleygirl
        heidipie RE: galleygirl Jan 25, 2005 10:18 PM

        I found a box of Fisher's Instant Zoom cereal from circa 1966 at a corner store in my old neighborhood, with the price (69 cents) still visible in grease pencil. It had great pop-art graphics and an offer for a set of silverware for some money and box tops. Still looks beautiful on my display shelf, but I don't plan to cook any!

        1. re: heidipie
          galleygirl RE: heidipie Jan 25, 2005 10:45 PM

          See, there would be the difference....My darling BF would say, "It's sealed, what's the problem?"

          Link: http://www.bistrodraw.com

          1. re: galleygirl
            coll RE: galleygirl Jan 26, 2005 07:16 AM

            I just bought a bag of brownulated sugar this Christmas when shopping for cookie ingredients. Brought back memories of Mom and the 60s for some reason. Anyway, as I said, I've just been using it as a topping and it's OK for that. I used the real stuff for baking.

    2. t
      TrishUntrapped RE: galleygirl Jan 24, 2005 11:19 PM

      That stuff is just a poor relation.

      Doesn't have the whereto and whatnot of regular brown sugar.

      1. c
        coll RE: galleygirl Jan 25, 2005 05:51 AM

        I't s great for sprinkling on top of oatmeal, yams, etc, but I've never used it as a main ingredient. Since you were stuck, it's better than nothing!

        1. j
          Jess RE: galleygirl Jan 25, 2005 08:45 AM

          How about the oil/butter? I used old oil in some bars one time, and they tasted terrible. I can't imagine that the minimal amount of extra moisture in real brown sugar would have fixed the dryness.

          1 Reply
          1. re: Jess
            galleygirl RE: Jess Jan 25, 2005 09:18 AM

            The butter was the one thing that was fresh; BF is going Atkinsonian..;)

            Link: http://www.bistrodraw.com

          2. m
            MikeG RE: galleygirl Jan 25, 2005 09:45 AM

            I don't like the stuff on general principle (just strikes me as being wrong :) ) but I have used it with no ill effects of any kind. Sugar of any sort -- even "natural" brown sugar -- takes years to go off enough to taste weird.

            If you used commercial butterscotch chips and they were also "vintage", that'd be my first guess. Basically, they're sugar and hydrogenated vegetable fat mixed with processed milk products. After a year or more in the bag, I wouldn't be at all surprised if they get rancid.

            "Nutrition" facts for Nestle b/scotch chips:

            2 Replies
            1. re: MikeG
              galleygirl RE: MikeG Jan 25, 2005 10:09 AM

              The "butterscotch" referred to in the recipe was a mixture of butter and the brown sugar, no chips involved....

              Link: http://www.bistrodraw.com

              1. re: galleygirl
                MikeG RE: galleygirl Jan 26, 2005 03:13 PM

                So much for that theory. Without knowing what was in the recipe, it seemed like a good idea at the time. ;)

                I read the more recent posts and linked pages and they got me to thinking that I've never actually used the stuff alone. I have used it in cookies, but tending to be suspicious and using it mostly to clear clutter in the cabinets, I used it half and half with "regular" brown sugar - that may have avoided a big enough texture change for me to notice.

            2. g
              gp RE: galleygirl Jan 25, 2005 11:19 AM

              I read(in Fine Cooking?) that CH "pure cane sugar" is different than sugar from sugar beets. They had a brown sugar lemon meringue recipe that specified only "CH brown sugar" for it's recipe. They said because the some brands were not made from cane sugar and didn't give the brown sugar meringue the right texture.

              I don't know I could be wrong, this was a few years ago, my memory is shotty.

              1. c
                curiousbaker RE: galleygirl Jan 25, 2005 12:28 PM

                I had a similar experience making cookies at my parent's house once. They only had brownulated sugar, I subsituted it for brown sugar, the results were inedible. Hard-as-a-rock chocolate chip cookies. I've never used the stuff again.

                1 Reply
                1. re: curiousbaker
                  galleygirl RE: curiousbaker Jan 25, 2005 12:43 PM

                  Thanks, I feel vindicated!!!

                  Link: http://www.bistrodraw.com

                2. l
                  Linda W. RE: galleygirl Jan 26, 2005 12:08 PM

                  GG, a Q&A area at Domino's might give you an answer, particularly the last sentence:

                  Q. What is Domino® Brownulated® Light Brown Sugar?

                  A. Domino® Brownulated® Light Brown Sugar is a granulated, free-flowing sugar with a medium molasses flavor. Brownulated® Sugar is pourable and doesn't lump, cake or harden. Brownulated® Sugar is made from brown sugar and cane caramel color and can be used in equivalent cup measurements as regular brown sugar, but due to moisture content will produce differences in texture as compared to recipes made with regular brown sugar.

                  And ClabberGirl.com also recommends not using brownulated because of a texture issue.....a.k.a. hard as a rock. :-)


                  "Don’t use brownulated sugar instead of brown sugar; it is granulated sugar coated with molasses and will produce differences in texture."

                  And this link is one I found where it says do not use brownulated sugar for baking - only for sprinkling, as recommended by others who answered you:


                  Link: http://www.dominosugar.com/info/faq.asp

                  1. p
                    Pat Hammond RE: galleygirl Jan 26, 2005 01:16 PM

                    Brownulated sugar sprinkled on your pear cake midway through baking, is very nice. I agree with the poster who said it's best used for "sprinkling". Not bad on hot cereal, either.

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