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Where to find Brown Sugar (Light or Dark)


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Cooking up a storm and running low on supplies.

Does anyone know where to find NOB brown (light and dark) sugars?

I have tried Moscovado sugar, and it messed up a few of my favorite recipes.

You may message me if you prefer.

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If Soriana has both light and dark brown sugar--the kinds normally used in the USA and Canada--I'm impressed.  I've never seen either in any Mexican supermarket or municipal market.  If you find them, could you take a picture of both packages?  I'd like to see what you've found--so I know what to look for should I go to Soriana.  Thanks!
  

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I have found that the Mexican brown sugars work just fine.

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On 5/7/2020 at 8:27 AM, cedros said:

I have found that the Mexican brown sugars work just fine.

It does for many things..... but just like white azucar estandar  it would NOT work for baking recipes that require creaming the butter and sugar together (eg many cookies and cakes etc) because in both cases the individual grains are too large and do not combine into the light, fluffy mix required in those cases. I learned this the hard way years ago trying white estandar , and had to resort to the more expensive, "whiter",  and finer grained azucar refinada.

Thankfully have allowed myself permission to retire from baking 🤣 so have never had to worry about that since!

 

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4 hours ago, Natasha said:

It does for many things..... but just like white azucar estandar  it would NOT work for baking recipes that require creaming the butter and sugar together (eg many cookies and cakes etc) because in both cases the individual grains are too large and do not combine into the light, fluffy mix required in those cases. I learned this the hard way years ago trying white estandar , and had to resort to the more expensive, "whiter",  and finer grained azucar refinada.

Thankfully have allowed myself permission to retire from baking 🤣 so have never had to worry about that since!

 

Yes, they do have larger grains.

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My solution was to make my own.  It's a simple mix of Molasses and white sugar and it makes perfect brown sugar, same as what we are used to purchasing in the US.  I can post proportions if someone is interested, or you can find it easily on the web. 

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