Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 24, 2005 09:33 PM

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

  • g

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?



  1. Click to Upload a photo (10 MB limit)
  1. 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

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


      1. re: galleygirl

        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

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


          1. re: galleygirl

            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

      That stuff is just a poor relation.

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

      1. 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. 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

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


          2. 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

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


              1. re: galleygirl

                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.