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Old 11-03-2011, 08:32 PM   #21
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Originally Posted by bakechef View Post
I've also understood it was 1 tbsp molasses to 1 cup brown sugar for light, 2 tbsp molasses for dark. This produces the same product that you would see in the stores.

I buy light brown and add the appropriate amount of molasses to the recipe if it calls for dark, no need to have both in the house.
That should read 1 tbsp molasses to 1 cup white sugar for light and 2 tbsp molasses for dark. Sorry about that

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Old 11-03-2011, 09:02 PM   #22
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I figure light brown is standard and the recipe would specify dark if needed.

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Old 11-04-2011, 02:48 AM   #23
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I use jaggery

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recipe, sugar

What is the right sugar to use for this recipe? I am making a chocolate brownie cake which can be found here.[url=http://www.bbcgoodfood.com/recipes/3431/chocolate-brownie-cake]Chocolate brownie cake recipe - Recipes - BBC Good Food[/url] The recipe says to use 175g of caster sugar along with 75g of brown or muscovado sugar. Is it better to use brown or muscovado and which type, light or dark, as the recipe does not specify 3 stars 1 reviews
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