[Sca-cooks] OOP: Brown Sugar Question

Antonia Calvo ladyadele at paradise.net.nz
Thu Nov 26 13:23:59 PST 2009

Martha Sieting wrote:
> I keep looking for a good DARK molasses cookie recipe - the kind that are soft and chewy, crackled on top and dark mahogany in color.  The new Penzey's catalog that just came has a nice-sounding molasses cookie in it, but it uses white sugar.  Can I just substitute the equivalent amount of dark brown sugar or is there some specified conversion (1 c white sugar = 3/4 c dark brown or some such)?

1c white sugar = 1c firmly packed brown sugar, I believe.

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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