Hey Maria - Just bought a box of Domino Dark Brown - and lo and behold, it's now lighter. I'll

M

meryl

Well-known member
repeat here what I just posted to your original thread.

I had some left from a previous box to compare, and it's definitely lighter. Not only is the new stuff lighter, but it doesn't have that nice deep molasses scent as before. It's still darker than the light brown, but not anywhere near as dark as the original dark brown.

I guess it's time to make my own. Which type of molasses should I add to granulated sugar?

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=218133

 
C&H never emailed me back (I should call them) but I took a poll in the store

because I'm annoying that way and we all looked at them, the first woman said oh no you picked up the light brown by mistake (like I'd thought), and we all thought the dark, didn't look dark.

I'm not even clear where I could go to find other brand choices (maybe WF?) because C&H and store generic both looked the same.

 
Oops - Sorry - I thought cheezz had started the thread. Will change my post to say "Maria!"

 
Is it only the dark brown? I just opened a sack of light brown and my first thought was what

happened? Compared to what was already in my container, it was quite a bit lighter.

 
This pisses me off. As if the companies are so poor, they have to cut down on the molasses. I wish I

had their money.

 
So does anyone know what type of molasses I should use to make my own dark brown sugar? I'm

assuming Blackstrap is too strong.

 
Apparently it's 1 Tbl. molasses to 1 cup white granulated sugar (more)

(from Yummly.com)

Tips on Buying Molasses
Different kinds of molasses have different textures. Depending on what kind of molasses you’re using, you may need to adjust the recipe proportions.

Unsulphured molasses has the best flavor and consistency for making your own brown sugar. If you’re using this kind, as recommended, you’ll need 1 tablespoon of molasses for 1 cup of granulated cane sugar. For dark brown sugar, add another tablespoon.
Fancy molasses and light molasses are lighter varieties of molasses which have a subtler flavor than unsulfered, so you may need to increase the amount you use slightly (or not, if you want a lighter brown sugar).
There is a variety of molasses known as “blackstrap.” This is the most intensely flavorful and thick variety of molasses, and if you use it to make your own brown sugar, it’s likely that you’ll have to ease up on proportions much more.

http://culinaryarts.about.com/od/makeyourown/r/brownsugar.htm

 
1 Tbsp is for light brown. Dark brown needs 2 Tbsp. Thanks for the info- I'll look for

the light molasses.

 
Actually, granulated light brown sugar has been around for awhile. Still, this whole thing sucks.

 
I got a reply from C&H, please look inside (more)

Below is the text of the letter: I think I will send them a sample of some of their Dark Brown Sugar that is not very dark and some of their Light Brown Sugar in the bags/boxes with lot numbers etc.

Any one else game? I might just send them full bags of the stuff and see what happens, since the lady said she would reimburse me.

The text of the e-mail:
Dear L. . . :

Thank you for taking the time to contact C&H Sugar regarding your concerns with the variation in color of our brown sugar.

As C&H Brown Sugar is a natural brown product (it is not a manufactured brown), some slight variation in color is possible. The same principle applies to brown sugar as to the variations in the color of fresh fruits and vegetables. It is important to us that you know that C&H refines only cane sugar; brown sugar is processed by using the natural molasses from the cane. We take pride in the fact that C&H does not need to add coloring or artificial flavoring, and we have used the same process for many years. The difference between C&H Golden Brown and C&H Dark Brown is the amount of molasses used; Dark Brown should have a stronger molasses flavor.

C&H Brown Sugar must, of course, be within our specifications, and we realize that problems sometimes do occur. For your general information, storage conditions, age, temperature, relative humidity, and whether the product had been transferred to another container could also all affect the color and taste of the brown sugar.

We want you to know we have used the same refining process for many, many years, as it has proven satisfactory in providing a uniformly excellent product. Because the process has not changed, and as we do not have a sample of the sugar, it is difficult to explain any inconsistency in quality. If at any time in the future you feel our sugar does not meet our usual high quality standards, please send us a sample and the packaging. We will forward it to our Quality Assurance Department for analysis, and will certainly advise you of the results. I will reimburse your packaging and postage costs.

As a token of our appreciation for your patronage, I will be sending you some coupons and a selection of recipes for your baking pleasure.

Very truly yours,
Connie C. Hunter, C&H Sugar Co./ASR Group

 
Just checked on the two companies and C&H is marketed by Domino - see inside:

"...The C&H® Sugar brand is marketed by Domino Foods, Inc. which is the largest marketer of refined sugar in the United States and sells the nation’s most well-known brands. Domino Foods, Inc. is also a leading industrial sugar supplier for food manufacturers and offers a complete line of sweetener products for the foodservice industry..."

Looks like Domino sugar is East Coast and C&H is West Coast.

http://www.asr-group.com/our-brands/ch/

 
I'm game - do you have her address? (Wish I had some old stuff to show the difference)

It might be interesting for her to see that many of us around the country have noticed a problem.

 
Yes, the problem is nationwide so maybe they are doing something new with the cane crops!

Something to account for less molasses being formed in the plant.

 
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