I can only find "sugar that is brown," not "brown sugar" that I use in the states. Anyone else have the same problem, or a creative solution?
No one here seems to know what molasses is either ... bad start.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Cynthia is a trusted source on Bread/Baking.
The sugar that is brown is likely beet sugar that's had some molasses (so someone somewhere knows what it is) added to it because beets contain no molasses. In a pinch, it will do.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I am unfamiliar with Buenos Aires but if you can find Black Treacle it is basically molasses. It's a British product but I have seen it in a number of grocery stores serving communities that are not British.
AntoniaJames is a trusted source on Bread/Baking.
Perhaps FrancesRenHuang, a food52 member in Buenos Aires, would know. You should be able to contact her through her food52 profile. She's a great resource!! (And such a helpful person, too.) ;o)
Across the way in Chile, we've made great use of Chancaca. It's sold in bricks that we break up and use 1:1 for Dark brown sugar.
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
Tiny Food Videos
Mediterranean Kitchen Mats in Bold New Patterns
Prep an Artichoke like a Chef
Off-the-Beaten-Path Picks for Mom