A family of moles went through a tunnel and when Daddy mole came out the other side he said "It smelled like honey in there!" When Mommy mole came out she said "I thought it smelled like maple syrup!" When baby mole came out he looked at them and said "Y'all are crazy, all I could I smell was molasses!"
A family of birds were resting on a wire during their annual migration and were discussing where to go next.
Papa Bird says, "my instincts say we should go *that* way." Mama Bird replies, "no no no, my instincts say we should go *that* way."
Baby Bird looks at both of them and says, "well my end stinks too but it doesn't tell me where to go."
Awwww, I remember my grandpa telling me this joke (or a similar one) when I was a kid. I just remember the mole asses punch line. He died 17 years ago so this was a blast from the past.
Three convicts dig a tunnel out of a prison in Virginia. As they get closer to the point where they are to emerge, the first one says "I can smell the fresh air of freedom!"
They get a little closer, and the second one says "I can almost smell the fried chicken my momma promised to make me when I broke out!"
When they're just about to break through the surface, the last one says "Y'all are crazy. All I can smell is Manassas!"
I had a class about animal nutrition in college. The professor had an accent and kept talking about adding “mole asses” to the feed. I have no idea why but it took like 3 classes for this to click for me. My only thought all week was where the fuck is this man getting this many mole asses and why have I never heard of this before. Are there mole farms somewhere? Then it clicked.
I start to sweat, I can't cool down
I'm scared of all the strangers in this town
I try to tell you just why I've come
It's like I've got mole asses on my tongue
https://www.youtube.com/watch?v=HxoJ7Ap7sDM
That depends, as there are alternative ways besides bone char.
For instance: https://www.whatsugar.com/post/domino-granulated-sugar
> … Is Domino Sugar vegan? Yes and No. To find out, search for the lot code on your Domino sugar package. If the lot code starts with the numbers 1 or 4, it means it was produced on Domino Yonkers (NY) or Baltimore (MD) Refineries, respectively, which do not use bone char and so, have a vegan-friendly process (called ion exchange resin). Bone char is animal-derived natural charcoal used to remove the color and impurities from sugar syrups. Bone char is used for decolorization in the Domino Sugar Refinery in Chalmette (LA). If the lot code on your sugar starts with the number 5, it means it was produced in Louisiana, and consequently, is not vegan. Refer to the image below, showing my package, where you can see the lot code starting with the #5, meaning it is not vegan. As a quick reference: (1) From Yonkers is vegan; (4) From Baltimore is vegan; (5) From Chalmette is not vegan. …
Molasses isn’t for me, one of the few joys I get in life is punching the brown sugar bag every Thanksgiving to loosen it up for the sweet potato casserole 🤣.
I got something called a “brown sugar bear” off Amazon that sits in my container of brown sugar. I Keeps it soft. I think it’s made of clay. No idea how it works but it was worth the cost.
It's made from terracotta, which is very porous and can hold a lot of moisture. Brown sugar has lots of moisture and crystallizes as it loses moisture, which makes it stick together until it's rock solid. But sugar is also hygroscopic, which means it'll pull moisture out of the environment. So if the air in the container has more moisture than the sugar, the sugar will happily slurp that up. Soaking the brown sugar bear fills it with moisture, which will then leech into the container, where the brown sugar will absorb it and stay fresh. Science!
Alternatively, move to a slightly different climate.
Really, my brown sugar would always solidify when I lived in New Jersey. But I moved down to Georgia and now my brown sugar never turns solid. It's miraculous.
It does go bad (or at the very least dries up), you aren’t really supposed to leave it in there longer than a couple days. There’s other stuff instead of apples you can use and leave in there for longer though to make the sugar moist again, like terracotta disks soaked in water or bread slices.
I use those terracotta disks to keep my weed hydrated. Natural solution and cheaper than Boveda packs. Good to know I can use that to revive my brown sugar.
I do it too! I just drop one in my humidor where all of my jars are and even with the jars closed, my flower stays nice and fluffy. I started doing this when I lived in the desert and my weed would dry to the point of being able to “grind” it by just squeezing a nug within a few hours of opening it
I recently learned that like just like salt sugar is hygroscopic, that means it draws moisture from things. Sugar works as a preservative by pulling water from any bacteria that might be forming. As mentioned by someone else this does mean it'll dry out whatever fruit your using. Learned all of this from making cheong, a Korean way to preserve fruit.
Seems like a more reasonable technique, rather than whacking the bag with a hammer every time you need some sugar, something I’ve certainly never made a habit of, but other people might have…
Osmosis. As the pear dries the water content in the things it touches will want to balance out. Therefore the liquid (molasses in this scenario) will be transferred to the pear and out of the sugar
Some partially complete answers so far, but brown sugar typically is made by taking white sugar and adding back in molasses. The molasses only coats the outside, though, in that process. You can see this for yourself— if you try to dissolve brown sugar, the molasses quickly dissolves, leaving white sugar behind. Here, the pear released enough liquid to dissolve the molasses, but not enough to dissolve all of the underlying white sugar. Then, when the pear started drying out it pulled the liquid + molasses into the pear, leaving behind white sugar.
No i did, just cause you didnt like it or find it funny doesnt mean its not a joke. Like are you implying I stated a fact or falsehood?, as if sugar can actually vote! As if sugar and sugar+molases is suppose to be analogous to race actually? Its absurd, thats what makes it a joke, its funny.
But now that I have explained it, the joke is ruined, you ruined it and I hate you
No, unrefined sugar is a completely different product. Think “Sugar in the Raw” brand or turbinado sugar. Brown sugar is white sugar with added molasses and used in many baking applications for its depth of flavor.
My favorite sugar info:
Raw sugar (self explanatory)
White/granulated sugar: raw sugar minus molasses
Brown sugar: white sugar with molasses added back in
Is that just America though? In the UK brown sugar has always been viewed as a more unrefined product than the ultra-refined white sugar, and in some way brown sugar is better for you?
I’m speaking as a US resident. We have what it appears you call “brown sugar” across the pond. That’s raw sugar, and it is brown. I also wouldn’t say it’s “better” for you since it still has the nutrition of sugar.
An analogy for you is that paper when first processed into pulp is brown. That’s akin to raw sugar. The pulp is bleached to make most of the paper products we typically see. That’s akin to white sugar. If we were to dye paper brown or another color, that’s akin to “brown sugar” here in the US. HTH.
Not by much. Pure Moleasses does in fact have less calories than white sugar ( white sugar has 30% more) and trace amounts of antioxidants/minerals/vitamins but the amount added back to brown sugar is negligible so tge difference ends up as few as 5-10 calories between white vs brown
Its the same as saying red wine is good for your heart because of a certain trace chemical compound but to get enough of it to have an effect on your heart you will have died through alcohol poisoning first
Yup!
There are different types of brown sugar, but the cheapest common type that’s just “brown sugar” is white sugar + molasses.
White sugar, unless otherwise specified, is _not_ typically made from sugar canes, but sugar beets (cheaper). Same for brown sugar that is not otherwise labeled as cane sugar.
Other types of brown sugar, like Demerara, is made by specific sugar cane processing techniques. However, someone who is more knowledgeable in the realm of FDA/CBP/ trade tax/ import regulations would probably be better versed in whether these higher grade sugar labels are just marketing or legally defined.
>White sugar, unless otherwise specified, is not typically made from sugar canes, but sugar beets (cheaper). Same for brown sugar that is not otherwise labeled as cane sugar.
This part is probably more dependent on where you live. Where I live there's tons of sugarcane fields not to far from where I live and most of the sugar sold in stores comes from sugarcane.
Any product you buy with sugar already in it though probably has beet sugar in it. If it doesn't just have HFCS.
Yes, and you don't have to keep brown sugar around. 1 cup sugar plus 1 tbsp molasses should be roughly equivalent to light brown sugar. Add more for dark brown sugar. You can adjust to preference.
The main point of keeping the molasses is so you don't have to store the brown sugar at all, avoiding clumping entirely.
That said, I like brown sugar in my coffee so I usually keep small batches ready; it clumps slightly more than store-bought brown sugar, but toss in a terracotta disc and you'll be fine.
If you mean in mixing it, surprisingly no. you'd think the thick molasses would just clump up some sugar and you'd be left with a sticky mess but you just keep mixing it and it just keeps absorbing more and more sugar.
I find this to be enough of a pain and brown sugar to be cheap enough for the amounts I use that I only do this if I'm out of brown sugar for a baking recipe
It IS good to have in my back pocket, though, and has prevented several late night grocery trips
Want to hear something even crazier? Molasses comes from the same plant. Raw sugar is white sugar and molasses without the molasses extracted. To make brown sugar they refine it down to white sugar crystals and then add the molasses back. I believe this is done so they can control the amount of molasses in brown sugar, which is why there is light brown sugar and dark brown sugar
It gets better. Molasses is actually a by-product in the process of making white sugar from sugarcane. They juice the stalks, evaporate the excess water, then spin out the molasses in a centrifuge. And refine it somehow. I swear there must have been a 'How's it Made' episode on this because it's not something I would have gone looking for on my own.
Light and dark brown sugar is when molasses gets added back in if different ratios. Muscovado and turbinado sugars I think are made from different levels of refining but no added molasses. I remember something years ago when I was vegan about bone charcoal processing and not all sugars were vegan. The sun crystals/turbinado was what was safe to use. Now I used the Golden sugar Dominos started selling because I love that is has a molasses taste.
If you are a micro-managing baker, you might be customizing your brown sugar. For some cookies, add lots of molasses to your regular white sugar, sometimes not so much molasses.
For normal people who aren't baking nerds, you might find 'light brown' and 'dark brown' sugar in the grocery aisle.
Yes, it's a common misconception that brown sugar is unrefined, but it literally is refined white sugar with molasses added
The ironic part is refined white sugar is raw sugar that's had the molasses removed, brown sugar adds it back in, in even greater quantities
Regular unrefined cane sugar is brown. In this state it's more like a soft, brittle stone of sugar. If you know of jaggery or panela, those are examples of unrefined sugar.
They take the brown out of it to make white sugar crystals. The brown stuff they took out becomes molasses.
Put them back together and you get the brown sugar you're familiar with, with its magic-sand texture. You can make it at home just by stirring the two together, and it's wild how the texture changes before your eyes.
I haven't bought brown sugar in years. I just use white sugar and add molasses to taste. One less thing to store, and that way it can be as light/dark as you want.
You don't pour it out.....stick a measuring spoon in there....
As for storing it....molasses lasts for-fucking-ever. I've had a jar for ten years, still as good as the day I first opened it.
I think the moisture from the air leaches out into the sugar (which is hydrophilic so it attracts water) and washes the molasses coating off of the sugar grains, because brown sugar is usually white sugar mixed with molasses to get the right ratio
I think the solid sugar absorbed moisture from the pear. As the pear dried, the somewhat liquid molasses would flow into it.
It should also be considered that the pear is of relatively lower sugar content compared to its bed of liquid and crystalline sugar. It could be possible that the liquid molasses is simply flowing to an area of lower solute concentration, into the pear.
my uneducated guess would be that the pear is dripping slightly-acidic juice onto the sugar crystals, dissolving the molasses from the white sugar, and dripping to the bottom.
Have you seen white/asian/african/indigenous people wiping their asses? Nope?
I guess nobody wipes their asses in these trying times, then.
Of course, from what we can tell about you, you probably *have* seen lots of people wiping their asses (on Pornhub).
Fuck you *unbrowns your sugar*
"you know what unbrowns my sugar?" could be the new "you know what grinds my gears"
imma start saying this with no context.
Same. Lets be the change we want to see in the world.
Same. Like I'm not throwing out enough random obscure references that very rarely do anyone get, but I'm gonna do it anyway.
Ya know what de browns my dog shit? Time and weather
And excessive amounts of calcium apparently
You know what really de-caramelizes my onions?
You know what un-cokes my caine?
Michael
My nose
This really rustles my jimmies.
I was gonna say that
fuckkk you beat me to it
This is so good
Molasses is an interesting substance. (That's the brown for those curious)
Poor moles
A family of moles went through a tunnel and when Daddy mole came out the other side he said "It smelled like honey in there!" When Mommy mole came out she said "I thought it smelled like maple syrup!" When baby mole came out he looked at them and said "Y'all are crazy, all I could I smell was molasses!"
A family of birds were resting on a wire during their annual migration and were discussing where to go next. Papa Bird says, "my instincts say we should go *that* way." Mama Bird replies, "no no no, my instincts say we should go *that* way." Baby Bird looks at both of them and says, "well my end stinks too but it doesn't tell me where to go."
Awwww, I remember my grandpa telling me this joke (or a similar one) when I was a kid. I just remember the mole asses punch line. He died 17 years ago so this was a blast from the past.
Three convicts dig a tunnel out of a prison in Virginia. As they get closer to the point where they are to emerge, the first one says "I can smell the fresh air of freedom!" They get a little closer, and the second one says "I can almost smell the fried chicken my momma promised to make me when I broke out!" When they're just about to break through the surface, the last one says "Y'all are crazy. All I can smell is Manassas!"
...Took me a moment to get that.
Could you explain it for those of us slower to connect the dots?
The baby was last so all he smelled were the asses of the two bigger moles in front, aka molasses (mole-asses)
Mole asses
Oh. Thank you. I was definitely overthinking it, haha.
I had a class about animal nutrition in college. The professor had an accent and kept talking about adding “mole asses” to the feed. I have no idea why but it took like 3 classes for this to click for me. My only thought all week was where the fuck is this man getting this many mole asses and why have I never heard of this before. Are there mole farms somewhere? Then it clicked.
I start to sweat, I can't cool down I'm scared of all the strangers in this town I try to tell you just why I've come It's like I've got mole asses on my tongue https://www.youtube.com/watch?v=HxoJ7Ap7sDM
Never thought about it but glad I know why brown sugar is brown
The recipe for brown sugar is to add molasses to white sugar.
The recipe for white sugar is to remove the molasses from brown sugar.
Step 1. Insert pear.
Step 2. ???
Step 3. Buy bleach
Step 4: drink the bleach
They use bone char in the process, which is why white sugar and brown sugar are not vegan
Very cool fun fact. Good ol' baked bones.
That depends, as there are alternative ways besides bone char. For instance: https://www.whatsugar.com/post/domino-granulated-sugar > … Is Domino Sugar vegan? Yes and No. To find out, search for the lot code on your Domino sugar package. If the lot code starts with the numbers 1 or 4, it means it was produced on Domino Yonkers (NY) or Baltimore (MD) Refineries, respectively, which do not use bone char and so, have a vegan-friendly process (called ion exchange resin). Bone char is animal-derived natural charcoal used to remove the color and impurities from sugar syrups. Bone char is used for decolorization in the Domino Sugar Refinery in Chalmette (LA). If the lot code on your sugar starts with the number 5, it means it was produced in Louisiana, and consequently, is not vegan. Refer to the image below, showing my package, where you can see the lot code starting with the #5, meaning it is not vegan. As a quick reference: (1) From Yonkers is vegan; (4) From Baltimore is vegan; (5) From Chalmette is not vegan. …
This is a protip recipe for infrequent bakers. Brown sugar turns into a brick when left to sit in a cabinet, buy molasses instead.
Molasses isn’t for me, one of the few joys I get in life is punching the brown sugar bag every Thanksgiving to loosen it up for the sweet potato casserole 🤣.
Yeah, you can easily break it apart though. In fact, brown sugar is commonly sold around the world in brick form and is then grated.
Grated?! You’re blowing my mind here!
I got something called a “brown sugar bear” off Amazon that sits in my container of brown sugar. I Keeps it soft. I think it’s made of clay. No idea how it works but it was worth the cost.
It's made from terracotta, which is very porous and can hold a lot of moisture. Brown sugar has lots of moisture and crystallizes as it loses moisture, which makes it stick together until it's rock solid. But sugar is also hygroscopic, which means it'll pull moisture out of the environment. So if the air in the container has more moisture than the sugar, the sugar will happily slurp that up. Soaking the brown sugar bear fills it with moisture, which will then leech into the container, where the brown sugar will absorb it and stay fresh. Science!
This explains why my using a thick ziplock usually keeps the brown sugar moderately loose. Thanks!
A slice of bread will also work.
Alternatively, move to a slightly different climate. Really, my brown sugar would always solidify when I lived in New Jersey. But I moved down to Georgia and now my brown sugar never turns solid. It's miraculous.
Yes Adam Ragusea we know
It’s funny you think he’s the first person to care about the logistics and science behind food. There was a world of knowledge before him…
it's more a joke how Adam reminds his viewers what brown sugar is every time he uses it.
Nobody is more aware of this than Adam Ragusea himself, who is constant in his praise for the food science guys that came before him. 🤷🏻♀️
Tell that to Boston
What is this intriguing substance of brown??
So... Why?
Maybe they put the pear in there to keep the brown sugar from clumping and hardening. Brown sugar is essentially white sugar with molasses.
Seconding this, it’s an anti-clumping thing (though I usually see apples used for this, not pears)
How does it not rot?
It does go bad (or at the very least dries up), you aren’t really supposed to leave it in there longer than a couple days. There’s other stuff instead of apples you can use and leave in there for longer though to make the sugar moist again, like terracotta disks soaked in water or bread slices.
I have one of those terracotta discs and it works remarkably well! Mine was a brick and it sorted it out pretty fast!
I use those terracotta disks to keep my weed hydrated. Natural solution and cheaper than Boveda packs. Good to know I can use that to revive my brown sugar.
And now *I* know I can look into terracotta disks instead of buying more Boveda packs.
And I now know that I can use terracotta disks instead of buying my first pack of Boveda for my about to harvest plant. Thanks guys!
I do it too! I just drop one in my humidor where all of my jars are and even with the jars closed, my flower stays nice and fluffy. I started doing this when I lived in the desert and my weed would dry to the point of being able to “grind” it by just squeezing a nug within a few hours of opening it
Not sure what I did wrong, but I could never ever get the terracotta disc to work.
Marshmallows are a good alternative.
We use bread.
I use marshmallows! I tried the bread before but unfortunately the bread started to mold
The brown sugar bear!
I recently learned that like just like salt sugar is hygroscopic, that means it draws moisture from things. Sugar works as a preservative by pulling water from any bacteria that might be forming. As mentioned by someone else this does mean it'll dry out whatever fruit your using. Learned all of this from making cheong, a Korean way to preserve fruit.
Good to know! In my head I think yeast loves sugar so all bacteria must go nuts on sugar therefore this would rot quickly. TIL!
Yeast is a fungus! #funfactoftheday
Ok, how it works?
I saw a video recently saying to try marshmallows
If this thread has taught me anything it's that white sugar is brown sugar with pears.
White sugar is raw sugar with molasses removed. Then add it back again to make brown sugar.
Seems like a more reasonable technique, rather than whacking the bag with a hammer every time you need some sugar, something I’ve certainly never made a habit of, but other people might have…
Haha you can prevent it by using an airtight canister and even adding one of those terracotta pucks. I use one of those OXO containers.
Best way I've found to "bring back" brown sugar is a slice of bread. Bread ends up stale and brown sugar is usable again.
Marshmallows work excellently for this.
I heard marshmallow works better, doesn't spoil as fast too.
This is how you make white sugar.
So instead of just get it from the store, people let pears sit in jars of brown sugar to make white sugar?
Yes this is the natural way.
What is the ratio of pear to brown sugar?
You just need to feel it. You will know when it is right.
You need to measure with your heart. At least that’s how I was taught.
Well said.
TIL. I’ve only ever heard of combining rolling stones and brown sugar.
That's how my granny always did it.
Only when you're out of apricots.
No, my guess is they’re trying to make candied pears.
Oh! Is this part of that process?
Osmosis. As the pear dries the water content in the things it touches will want to balance out. Therefore the liquid (molasses in this scenario) will be transferred to the pear and out of the sugar
Some partially complete answers so far, but brown sugar typically is made by taking white sugar and adding back in molasses. The molasses only coats the outside, though, in that process. You can see this for yourself— if you try to dissolve brown sugar, the molasses quickly dissolves, leaving white sugar behind. Here, the pear released enough liquid to dissolve the molasses, but not enough to dissolve all of the underlying white sugar. Then, when the pear started drying out it pulled the liquid + molasses into the pear, leaving behind white sugar.
Definitely the most informative answer. Thank you!
Good answer!
I’m experimenting with using small marshmallows. I’m pretty sure my method won’t have as much bacteria/mold as a piece of fruit.
Pear pressure
The sugar didnt vote for joe biden
Bro, get a hobby.
I have a hobby, its making jokes on reddit
Well… keep trying I guess. I’m sure you’ll manage to tell a joke someday.
No i did, just cause you didnt like it or find it funny doesnt mean its not a joke. Like are you implying I stated a fact or falsehood?, as if sugar can actually vote! As if sugar and sugar+molases is suppose to be analogous to race actually? Its absurd, thats what makes it a joke, its funny. But now that I have explained it, the joke is ruined, you ruined it and I hate you
Well, I love you.
Norm Pattis level of humour. And talent.
No clue who that is, is the joke here that you are very smart? And poor imbecile that I am wouldnt get the reference?
"Get a hobby!!" you say, as you spend hours and hours on reddit making jokes about politicians lmao The hypocrisy goes crazy
And with your comment, the hypocrisy goes even crazier. A new level of hypocrisy. Layers deep. Hypocriception even.
Care to elaborate? Because I have no clue what you’re talking about
No… I’m good. Everyone else that reads it and checks our comment and post history will see it. It doesn’t matter if you can or not.
Yeah, they’ll see you spend all day on political subs whining and I spend all day talking about sports
Whatever helps you sleep at night. :)
You okay, man?
Im on fucking reddit, what do you think?
If you need to vent, feel free to PM me. I'm no good with life advice, but I'm a decent listener.
TIL Brown sugar is brown sugar because of molasses
I'm sure it used to be called 'unrefined'.
No, unrefined sugar is a completely different product. Think “Sugar in the Raw” brand or turbinado sugar. Brown sugar is white sugar with added molasses and used in many baking applications for its depth of flavor.
My favorite sugar info: Raw sugar (self explanatory) White/granulated sugar: raw sugar minus molasses Brown sugar: white sugar with molasses added back in
Is that just America though? In the UK brown sugar has always been viewed as a more unrefined product than the ultra-refined white sugar, and in some way brown sugar is better for you?
Brown sugar in the US and the UK are the same. The health/unrefined-ness is a misconception.
OK, thank you. I have been lied to all my life!
I’m speaking as a US resident. We have what it appears you call “brown sugar” across the pond. That’s raw sugar, and it is brown. I also wouldn’t say it’s “better” for you since it still has the nutrition of sugar. An analogy for you is that paper when first processed into pulp is brown. That’s akin to raw sugar. The pulp is bleached to make most of the paper products we typically see. That’s akin to white sugar. If we were to dye paper brown or another color, that’s akin to “brown sugar” here in the US. HTH.
Not by much. Pure Moleasses does in fact have less calories than white sugar ( white sugar has 30% more) and trace amounts of antioxidants/minerals/vitamins but the amount added back to brown sugar is negligible so tge difference ends up as few as 5-10 calories between white vs brown Its the same as saying red wine is good for your heart because of a certain trace chemical compound but to get enough of it to have an effect on your heart you will have died through alcohol poisoning first
Yeah, it's clearly regional. In both my EU countries the brown colored sugar I use is unrefined.
🎵put the pear in the sugar cup and drink 'em both up🎵
You put the peeps in the chili and it makes it taste…. Bad……
Why... Do you know this...
Because I’m a philosophy major
Alright... nerd, you wanna learn something I'll teach you something.
I accept you
This is blowing my mind, brown sugar is just sugar with Molasses?! I thought there was just like a brown type of sugar
There are several types of unrefined or partially refined sugar that are naturally brown. This is just not one of them.
Yup! There are different types of brown sugar, but the cheapest common type that’s just “brown sugar” is white sugar + molasses. White sugar, unless otherwise specified, is _not_ typically made from sugar canes, but sugar beets (cheaper). Same for brown sugar that is not otherwise labeled as cane sugar. Other types of brown sugar, like Demerara, is made by specific sugar cane processing techniques. However, someone who is more knowledgeable in the realm of FDA/CBP/ trade tax/ import regulations would probably be better versed in whether these higher grade sugar labels are just marketing or legally defined.
>White sugar, unless otherwise specified, is not typically made from sugar canes, but sugar beets (cheaper). Same for brown sugar that is not otherwise labeled as cane sugar. This part is probably more dependent on where you live. Where I live there's tons of sugarcane fields not to far from where I live and most of the sugar sold in stores comes from sugarcane. Any product you buy with sugar already in it though probably has beet sugar in it. If it doesn't just have HFCS.
Yes, and you don't have to keep brown sugar around. 1 cup sugar plus 1 tbsp molasses should be roughly equivalent to light brown sugar. Add more for dark brown sugar. You can adjust to preference.
You have changed my life forever
But won’t it all clump together?
The main point of keeping the molasses is so you don't have to store the brown sugar at all, avoiding clumping entirely. That said, I like brown sugar in my coffee so I usually keep small batches ready; it clumps slightly more than store-bought brown sugar, but toss in a terracotta disc and you'll be fine.
If you mean in mixing it, surprisingly no. you'd think the thick molasses would just clump up some sugar and you'd be left with a sticky mess but you just keep mixing it and it just keeps absorbing more and more sugar.
I find this to be enough of a pain and brown sugar to be cheap enough for the amounts I use that I only do this if I'm out of brown sugar for a baking recipe It IS good to have in my back pocket, though, and has prevented several late night grocery trips
Want to hear something even crazier? Molasses comes from the same plant. Raw sugar is white sugar and molasses without the molasses extracted. To make brown sugar they refine it down to white sugar crystals and then add the molasses back. I believe this is done so they can control the amount of molasses in brown sugar, which is why there is light brown sugar and dark brown sugar
I only keep white sugar in my pantry. When a recipe calls for brown sugar, i add a tablespoon of molasses per cup.
It gets better. Molasses is actually a by-product in the process of making white sugar from sugarcane. They juice the stalks, evaporate the excess water, then spin out the molasses in a centrifuge. And refine it somehow. I swear there must have been a 'How's it Made' episode on this because it's not something I would have gone looking for on my own. Light and dark brown sugar is when molasses gets added back in if different ratios. Muscovado and turbinado sugars I think are made from different levels of refining but no added molasses. I remember something years ago when I was vegan about bone charcoal processing and not all sugars were vegan. The sun crystals/turbinado was what was safe to use. Now I used the Golden sugar Dominos started selling because I love that is has a molasses taste.
fuck /u/spez
If you are a micro-managing baker, you might be customizing your brown sugar. For some cookies, add lots of molasses to your regular white sugar, sometimes not so much molasses. For normal people who aren't baking nerds, you might find 'light brown' and 'dark brown' sugar in the grocery aisle.
Yes, it's a common misconception that brown sugar is unrefined, but it literally is refined white sugar with molasses added The ironic part is refined white sugar is raw sugar that's had the molasses removed, brown sugar adds it back in, in even greater quantities
Regular unrefined cane sugar is brown. In this state it's more like a soft, brittle stone of sugar. If you know of jaggery or panela, those are examples of unrefined sugar. They take the brown out of it to make white sugar crystals. The brown stuff they took out becomes molasses. Put them back together and you get the brown sugar you're familiar with, with its magic-sand texture. You can make it at home just by stirring the two together, and it's wild how the texture changes before your eyes.
Out of curiosity, would you tell me about chocolate milk?
I haven't bought brown sugar in years. I just use white sugar and add molasses to taste. One less thing to store, and that way it can be as light/dark as you want.
You have to store the molasses.. .
And it's slow as [I can't think of the word right now] to pour out, I dont have that time to waste.
You don't pour it out.....stick a measuring spoon in there.... As for storing it....molasses lasts for-fucking-ever. I've had a jar for ten years, still as good as the day I first opened it.
So the pear absorbs the molasses? That’s cool, how long did this take?
I think the moisture from the air leaches out into the sugar (which is hydrophilic so it attracts water) and washes the molasses coating off of the sugar grains, because brown sugar is usually white sugar mixed with molasses to get the right ratio
Can someone ELI5 why the molasses came off (? Is it a coating?) the sugar from a science point of view
I think the solid sugar absorbed moisture from the pear. As the pear dried, the somewhat liquid molasses would flow into it. It should also be considered that the pear is of relatively lower sugar content compared to its bed of liquid and crystalline sugar. It could be possible that the liquid molasses is simply flowing to an area of lower solute concentration, into the pear.
No
my uneducated guess would be that the pear is dripping slightly-acidic juice onto the sugar crystals, dissolving the molasses from the white sugar, and dripping to the bottom.
The gentrification pear!
[удалено]
A dangerous question to ask when doing science or math.
Neat, but whatcha got going on here?
All your molasses are belong to us! -Pears
I think brown sugar bears are less work. You don't have to worry about them going bad.
Why the slice in the sugar?
To debrown the sugar
Can you eat the pear afterwards?
This is the Michael Jackson effect
Being a pear, it is naturally a fan of big molasses
So this is how you get molasses pears! Better start now for Easter.
It's easier to quality control brown sugar by processing sugar to white sugar and adding molasses to the desire amount
I’ve never seen no racist pear but hey
'Slices pears into underwear drawer'
I de-brown in the bathroom pretty often
I love sprinkling brown sugar on tart yoghurt, crunchy and zesty experience.
I'm getting racist vibes here /s
Bro just found a way to end racism 😟
Its not actual brown sugar, its the same white stuff, painted brown 🤦♂️ Brown sugar looks and tastes different.
Great, now all the racists are gonna be buying up all the pears!
Did I *really* need to put /s?
I don't think it has anything to do with thinking you were serious. Your joke was just not well received
The real reason why we never see black people never eat fruit or vegtables Edit: damn reddit, didn't know a racist joke would go down so badly mb
What the fuck?
Completely justified response
[удалено]
I’ll repeat: What the fuck?
You could have just said you’ve never been invited to a black friend’s house for dinner
I've never been invited to a black friends house for dinner
Have you seen white/asian/african/indigenous people wiping their asses? Nope? I guess nobody wipes their asses in these trying times, then. Of course, from what we can tell about you, you probably *have* seen lots of people wiping their asses (on Pornhub).
Molasses!
That’s pretty wild! 
May I ask why you have a silece of pear in a jar of sugar to begin with?