Home Cooking 17

"Brownulated" sugar???? Sweetener from hell....

galleygirl | Jan 24, 2005 09:33 PM

So, I had a baking mediocrity this weekend...Snowbound, at the BF's house....Vintage ingredients, none of my own recipes, only a Better Homes and Gardens (I think) or Betty Crocker cookbook....

Next door neighbor plows driveway; a hero! Clearly, his family deserves home-baked goods. I cobble together the ingredients for Blondies(butterscotch brownies), and they are HORRIBLE (IMHO)..I mean, people ate them, but they tasted dry and stale to me..Now, It wasn't a recipe I had made before, but still...I wondered if that Domino "Brownulated" sugar, granulated brown sugar, is to blame? I mean, it didn't have the untuous stickiness of regular brown, or dark brown. Anyone ever used it? Was it my sugar (now, thankfully, GONE!), or the recipe?

Link: http://www.bistrodraw.com

Image: http://www.bistrodraw.com/iLs4-th.JPG

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