are there different tasting/coloured brown sugars in america?
i recently got a DOMINO branded light brown sugar and it tastes nothing like i've had before. it tastes like caramel. it is so good that i could just spoon the whole thing!!!
its so light in colour. do all light brown sugars taste like domino brand? and are they all very light in colour?
the other day i made my own brown sugar by adding a teaspoon of molasses to a cup of white sugar(correct measurement for light brown) it doesnt taste like it and the colour is way darker!
any ideas about on how to achieve that nice taste like domino? and any explanation on the lighter colour? (i maybe have to get a better quality of molasses right?)
photo added (my own brown sugar VS domino light brown sugar)
Brown sugar in America is very different than brown sugar in a lot of other countries. There are other brands in the States that are similar in taste/texture to Domino. I live in Taiwan and used to live in S. Korea. The brown sugar in Asia STINKS! And, yes, the molasses and regular sugar is not the same. Where are you comparing it to?
im comparing it to brown sugars in europe! the brown sugars here are darker in colour, arent as sticky as the domino sugar (and other american brown sugars i've seen on youtube)
the molasses i've added to my white sugar was from the usa though. maybe i need to get a better brand. but i still dont understand the clearer colour and the caramelised taste of domino! :P
ok apparently there are 3 types of molasses: light, dark and blackstrap! basically these are obtained by the first, second and third extraction.
im getting a light molasses soon. will make brown sugar with it and post the update here