Trying to Find Better Brown Sugar Brand
For decades Ive bought Imperial Dark brown Sugar. Well they have now changed their recipe and it tastes very different to e and just about everyone else Ive talked to about it. I called Imperial and it is true- they are no longer making their brown sugar in Louisiana- which they used a different methd for making it. It cost more to use that method there so they closed their LA plant and make all the brown sugar in GA. GA brown sugar is more biting to me and the texture is gritty. Cost cutting corners it appears.
So now Imtrying to find another brand and its become a problem.Domnos is fair and a bit pricey but doesnt have the milder LA style flavor the old Imperial had. How do I find something similiar?Any ideas?? Thanks
Art03
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paulj
May 11, 2011 11:16 PM
What do you use this brown sugar for?
I mainly use brown sugar for sprinkling over cereal or similar table side applications. For baking, mainly pumpkin bread and ginger bread, I use white sugar plus molasses to taste. And for some purposes I use raw sugar - the kind that comes in cones from Mexico.
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This is going to sound weird, but I've been making my own brown sugar for the past few years. Unsulphured molasses stirred into granulated sugar.....maybe a tablespoon to a cup? I don't measure as a rule because measuring molasses makes me crazy.
This works for me because I use brown sugar rarely, and it's wicked cool to do, too. Like magic.
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re: SherBel
Ive been doing that lately too.
I use the food processor to first puree 3-4 cups of granulated sugar into superfine baker's sugar and then add 1TB of molasses per cup and process until it is well incorporated.
It takes a bit more work, but the flavor is much brighter and it uses up the jar of molasses that we all seem to have.
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