[Sca-cooks] OOP: Brown Sugar Question

[Judith Epstein]

On 29 Nov 2009, at 7:36 PM, Martha Sieting wrote:

> In response to my question about a dark molasses cookie, Judith replied:
> 
>> Ask and ye shall receive.
>> 
>> 
>> Joe Froggers
>> Uncle Joe was an old man who made the best molasses cookies (treacle 
>> biscuits) in Marblehead, Massachusetts. They were called Joe Froggers 
>> because they were as big and dark as the frogs in Uncle Joe's pond. 
>> Fishermen found they kept well at sea, and traded them for rum, one 
>> of Joe's secret ingredients.
>> 
>> 
>> Wet Ingredients
>> 
>> 3/4 C unsalted butter, softened (not melted -- do this the long, slow way)
>> 
>> 1 C sugar
> 
> So again, here's my problem.  In my experience, molasses cookies that contain white sugar generally turn out kind of a light brown color, not the dark brown I'm looking for.

Good news: White sugar is just brown sugar with the molasses removed. Go ahead and use brown; I've done it, without even diminishing the amount of molasses I add to the recipe, and it's perfectly delicious.

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D'vorah, mka Judith Epstein
Master Albrecht Waldfurster's Egg
Middle Kingdom, Midlands, Ayreton, Tree-Girt-Sea (Chicago, IL)
judith at ipstenu.org
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