Brown Sugar

no no no

Five pounds of white granulated sugar contains approximately ten cups of sugar.

Homemade Brown Sugar How-To

1 Cup Light Brown Sugar

Combine 1 cup granulated sugar with 1 1/2 tablespoons molasses

1 Cup Dark Brown Sugar

Combine 1 cup granulated sugar with 1/4 cup molasses

Softening Brown Sugar

When brown sugar is exposed to air it can solidify as it loses moisture and become very hard. You can prevent this by limiting brown sugar's exposure to air and dry conditions. Store it in the refrigerator or a cool, dark place in a nontransparent, airtight sealable container. If your sugar still becomes hard, here are a few ways to soften it.

To Use the Brown Sugar Right Away:

1. Place brown sugar in a microwavable bowl.

2. Drape with one or two damp paper towels.

3. Cover bowl with plastic wrap.

4. Microwave on high for 10-second intervals until the sugar becomes soft.

5. Break apart with a fork and use right away.

To Use the Brown Sugar Later

1. Cover with a damp paper towel and plastic wrap, and let sit overnight at room temperature.

2. Place a wedge of apple or a slice of bread in the bag overnight. The sugar will absorb the moisture from these foods.

Yes it does read the back of the label there is wheat in it . Wheat is glutton

you will need :1tbs sugar and 1/2 tbs olive oil; mix together well and apply to lips or your body. Enjoy! don't apply to face! Good luck

You can freeze sugar if you prefer, but is not necessary. Frozen sugar will absorb some of the moisture from the freezer, so keep this in mind when using it. The best way to store sugar is in a large food-grade container with a tight fitting lid.

Sifting is the best way to prevent flour from lumping. Some recipes call for sifting flour twice, others call for sifting before measuring. Whatever directions are given it is best to follow them to get the best result.

yes but you must use twice as much splenda than sugar here is a recepie i use all the time

2 cups water

8 cups sugar

3 pieces of string 6 inches long

food coloring

candy flavoring

Instructions:

Bring the water to a boil in a saucepan. Remove from heat and add 4 cups of splenda, stirring until dissolved. Slowly add the remaining splenda, reheating the water if necessary.

When all the sugar has dissolved, pour the mixture into 3 heat proof jars or glasses. Stir 3 drops of liquid food color and 1/2 t. of flavoring into each jars.

Tie a piece of string around a pencil. Lay the pencil over the rim of the jar so that the string is dangling in the glass, into the liquid.

Crystals will begin to form in a hour and continue for several days.

If a layer forms on the surface of the jar, break it. When the liquid has evaporated completely the candy is ready.

it is 6.5 %

Becuase it is actually snow and it weighs 20930489576483647856834838383 pounds!

both are not good for you. however, alot of people thinks that brown sugar is actually better, but this is not true.

"Brown sugar, through clever marketing, has no nutritional differences than white sugar."

See link for Food Genetics

I would use a standard cup measure. Because you most likely have to pack it down, I recommend a rigid measuring cup.

You may also use a half-cup measure twice, which is what I sometimes do, so it fits better in the bag of brown sugar.

Be sure to pack the brown sugar down, any way you measure it, unless the recipe states otherwise.

No. According to dietbites.com there is only 211.66 grams of sugar in brown sugar. More in regular cane sugar.

Yes, but they weren't called cookies, but biscuts. They brought with them English cooking as well as added new foods from the new world.

Sucrose (C12H22O11) + 3.5% to 6.5% Molasses

Add a tablespoon of molasses to your regular sugar and stir.

According to the Related Links Wikipedia article, "Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses."

2 Cups White Sugar weighs 450 gram. (2c means 2 Cups)

contrary to popular belief, mick Taylor did NOT give the lead guitar track to brown sugar, rather, Keith Richards took over and played both the solos and the lead guitar for sympathy for the devil.

According to the USDA nutrient database, granulated sugar has 99.8% sugar while brown sugar has 97% sugar. The difference is partly due to the moisture content of brown sugar; it contains more water.

= Brown Sugar Substitute = For each 1 cup firmly packed light brown sugar called for in a recipe, use 1 1/2 tablespoons molasses plus 1 cup granulated sugar.

To make light brown sugar from dark brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar.

For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.

Yes, just make sure that you use the total measurement of sugar for both white and brown. Both white and brown sugars can be used interchangeably with each other without affecting the sweetness of the cookie. However, each sugar does effect the texture. More brown sugar will make a moister, chewier cookie.

Well sugar is used to make what some of the ants eat MORE enjoyable.

About 3/4 cup