Old Fashion Brown Sugar
Brown sugar is white sugar with some of the molasses added back in. Raw sugar is naturally brown (and called unrefined or natural brown sugar); during the refining process, the molasses in the sugar is spun off into a separate product (molasses is considered a by-product of sugar refining). Substituting brown sugar for white sugar in recipes adds moisture and a hint of caramel flavor. Brown sugar is moist, and when the moisture evaporates it will harden.
It can be kept in the refrigerator; or else in an airtight jar. If it hardens, it can be softened in the microwave, or by the old-fashioned technique of adding an apple wedge to the bag and waiting a few days for the sugar to soften.
ALLERGY WARNING:Ā MAY HAVE COME IN CONTACT WITH WHEAT, GLUTEN SOY, TREE NUTS, PEANUTS, EGGS, DAIRY, AND SESAME INGREDIENTS
Old Fashion Brown Sugar
Brown sugar is white sugar with some of the molasses added back in. Raw sugar is naturally brown (and called unrefined or natural brown sugar); during the refining process, the molasses in the sugar is spun off into a separate product (molasses is considered a by-product of sugar refining). Substituting brown sugar for white sugar in recipes adds moisture and a hint of caramel flavor. Brown sugar is moist, and when the moisture evaporates it will harden.
It can be kept in the refrigerator; or else in an airtight jar. If it hardens, it can be softened in the microwave, or by the old-fashioned technique of adding an apple wedge to the bag and waiting a few days for the sugar to soften.
ALLERGY WARNING:Ā MAY HAVE COME IN CONTACT WITH WHEAT, GLUTEN SOY, TREE NUTS, PEANUTS, EGGS, DAIRY, AND SESAME INGREDIENTS
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Brown sugar is white sugar with some of the molasses added back in. Raw sugar is naturally brown (and called unrefined or natural brown sugar); during the refining process, the molasses in the sugar is spun off into a separate product (molasses is considered a by-product of sugar refining). Substituting brown sugar for white sugar in recipes adds moisture and a hint of caramel flavor. Brown sugar is moist, and when the moisture evaporates it will harden.
It can be kept in the refrigerator; or else in an airtight jar. If it hardens, it can be softened in the microwave, or by the old-fashioned technique of adding an apple wedge to the bag and waiting a few days for the sugar to soften.
ALLERGY WARNING:Ā MAY HAVE COME IN CONTACT WITH WHEAT, GLUTEN SOY, TREE NUTS, PEANUTS, EGGS, DAIRY, AND SESAME INGREDIENTS
