May 17, 2006, 1:38 PM
Post #4 of 10
In the Morelia Wal-Mart Super Center, it's called "Azucar Mascabado Legítmo", in bags as Esperanza has described. It's quite a bit coarser than the brown sugar NOB, but it works. I used it 50-50 with white sugar this AM to make some Peanut Butter Cookies.
If you had molasses, you could add some to white sugar, voilá, brown sugar. The trick is first finding molasses.
A molasses-like liquid, although not as viscous as the real thing, can be made by slowly boiling 6-8 or so piloncillos in a liter or so of water, until they dissolve and the desired viscosity is achieved.