Root Beer Lover
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|Ok, think I found the answer on number 2. It looks like it's a type of brown sugar called Muscovado or Barbados sugar, http://whatscookingamerica.net/Q-A/MuscodiaSugar.htm and http://whatscookingamerica.net/Information/SugarTypes.htm. Thinking about it now brown sugars tend to have a more "moist" feel to them compared to white sugar. I tried adding a little molasses (1 Tbs) to some dark brown sugar (1/2 cup)to give it a stronger molasses flavor. Not going to be Barbados sugar but it does change the flavor a little. Naturally it does cause clumping.