Not a naysayer at all. The right amount of brown sugar can be a must-have for me, such as the chocolate chip cookies or sauce for ribs I just made. I use more golden brown than dark brown sugar.

See's Bordeaux have been a favorite for years. I'd be happier without the chocolate sprinkles on them, but the filling is pdg. I'm hoping for some tomorrow. :-)

I've never had See's Bordeaux. Oh, my, another thing with empty calories for me to try. BTW, the line was out of the door today when I drove by the See's shop. I had sort of thought I might stop in for a Valentine's treat, but one look at the line had me driving right past it.

I like the flavor of brown sugar mixed with other ingredients, but I don't love straight molasses.

We use a combination of brown sugar and Grandma's molasses in our Ginger Snap cookies. I've tried it with cane sugar and it doesn't taste as good. And as long as we're speaking about molasses, We've tested six other brands and none have the rich, full-bodied flavor of Grandma's.

I found one in the organicverse that could be mentioned in the same breath (I was at that kind of store!), but as soon as I could, I got a new jar of Grandma's too, and use that when it matters. :)

Also love sorghum!!....And I use brer Rabbit molasses and always have a bottle of black strap in the cupboard.
How can you make rye bread without molasses? Or Anadama bread?

Yum to regular molasses and sorghum too. I have organic molasses and it's very dark. I have 1 jug of sorghum I'm hoarding for special occasions.

Wishing I could find an organic equivalent to Grandma's.

Organic brown sugar's been scarce around here during these pandemic times, so I just mix up my own with molasses and regular organic sugar.

Maybe TMI but sometimes I eat a spoonful or 3 of molasses as a treat.

I prefer brown sugar, usually, to most of the alternatives. Not being a sweet tooth, I may reduce the amount of sugar in many recipes. Anyway.

For those of you who love See's candy and esp Bordeaux, try their Butterscotch Squares. They are little bites of brown sugar heaven.I don't bother with any other See's candies. Bordeaux and Butterscotch Squares are all I ever get.

olychick, I also like their Butterscotch Lollipops. :-)

ooooh! I love butterscotch flavor, right along with brown sugar and burnt sugar flavors (you don't really see burnt sugar recipes/items anymore). Even though they call the chocolates "butterscotch" squares, they really are more brown sugar in flavor and texture (not hard or caramel anything like other things I consider butterscotch). Add some chocolate on the outside. YUMMMM! Sadly, they DO deliver online orders. For those of us who didn't get Valentine chocolates.

Oh, boohoo! So sad they deliver...

See's is the one store I've been into in the last year. Our local is a big store in a strip mall with lots of parking and no worries about crowding (well, I didn't try near Valentine's day). They also do curbside pickup. My mother gets a daily ration of their chocolate balls (never hearts or footballs--they must be spheres).

The lollipops are all childhood memories for me. They'd often be stuck in the bows on birthday presents, and similar, and anyone who had one in her school lunch was a queen.

Fun2BHere, if you've ever had your way with a regular assortment or a soft centers box, you've had Bordeaux. It comes in milk and dark, is round and is covered in sprinkles. It's what the girls all moved on to when they outgrew the lollipops. :)

So... No one hates brown sugar?

My mother was like Ellery, mixing blackstrap molasses with equal butter. She would eat it on biscuits, but if no biscuit, she would just eat it by spoonfuls. She did love her sweets. Skinny as a rail, why oh why, did I not inherit her gene? I did not like blackstrap molasses, maybe I should try regular molasses. I like brown sugar, dark and light brown.

Oh, my goodness. I haven’t thought of See’s Bordeaux for quite a while. Now I’ve got a craving. It’s been my favorite for years. And I also love the butterscotch lollipops. And the dark chocolate honeycomb.

I’m another one who loves molasses cookies. I don’t make cookies, so I buy them when I see them.

I will say that I do not love brown sugar because I do not love sugar period. Also, it finds its way into too many recipes. The only time I use brown sugar is when I am making steel cut oats, and I typically use piloncillo or palm sugar when making those, along with date crystals. I think date sugar is my favorite sugar. I only use a tablespoon of molasses when I make rye bread.

I really dislike brown sugar (or glaze) on any kind of meat dish, especially pork or barbecue - duck would be an exception, which I do not make that often. I do not like ketchup and I never buy BBQ sauce either - I make my own chili sauce instead, and it has no sugar in it.

I do like ginger snaps, and those would have brown sugar or molasses, but that is the only exception I can think of at the moment. I do not have any brown sugar in my pantry and do not need it.

This thread had me interested in See's which we don't have here, however a 1 lb box with shipping is kind of expensive, almost $40.

That's four pieces of candy, by the way

I remember when a pound of See's was well under $3. Now I think it's about $25. We have a See's store a half mile from home. I stopped by the Tuesday before Valentine's Day to grab something for our grandson. Forget it...the line outside was ridiculous.

Bumblebeez, I hope that price includes the shipping! Really, See's is a SoCal thing. They're very good quality on a scale of wholesomeness, but run sweet and people who didn't grow up with them don't always like them. They're neither as sweet nor as rich as Lindt but the chocolate itself is sweeter than most European chocolates. Okay, they're really pretty perfect, as such things go, but some folks are disappointed after hearing raptures from the natives. I don't know that they'd ship well either. There are reviews saying they were "old".

Chloebud, when was a pound under $3? I think when I was a kid the lollipops were a quarter each.

Sees has had candy stores in the PNW for many years so it's no longer just a SoCal thing! I'm thinking it was in the 1960's when they moved a store into Seattle? But I know their history is embedded in California. I remember always having liked chocolates (or at least some kinds of fillings) but once I tasted Sees, I never bothered with anything else. Even going to different city's favorite chocolate shops to try them, nothing ever compared. I just don't bother with others now, just wait until I can have Sees.

Pilllog, I've never tried most of See's selection, so Bordeaux and Butterscotch Squares would be new to me. I've mostly had their hard coffee candy...Little Gems, I think? I was always a Sweet Shop Fudge Love aficionado because that's what my mother would put in our Christmas stockings.

I use coconut palm sugar. Extracted from nectar of the palm flower. Unfortunately for Plllog, all parts of the coconut tree are an allergen if allergic.

It is less sweet than browned table sugar and naturally nutty and caramel. It is the only granulated sugar I use. Perfect for dry rubs. We go through about a 1/2 a pound bag a year so not much sugar used here.

I've heard other brands are better than this one but I still have a bag I purchased last year still unopened.

::shudder::

I had first reaction to coconut when i was 3 damned easter cake. i have only known one other person who was allergic to it. She was also allergic to same drug I was. Pillog your reaction makes me think you are also?

I'm not a sweets person in general. So not much of brown sugar fan. Brown sugar just so rarely applies outside of sweet baking and savory applications where I think other sweet works better as a whole.

So I fall in the "who doesn't love brown sugar" category.

Twoyur, yes, I'm allergic to coconut, but the amount in Sleevendog's dry rub is probably not enough in an individual portion to give me a reaction, other than that my food allergies are getting worse with age and I'm not about to test it. It makes my tongue and mouth furry and tingly feeling, and I don't mess with things that are breathing adjacent. The problem is when there's more coconut in it than a few grains of sugar, but one can't taste it, which is why the thought of coconut sugar is shudder worthy, as is the sheer quantity of coconut product being used nowadays. It's a known allergen, and pointed out by law in food labelling requirements, but, of course, no such thing in home cooking.

When I was a kid, more of us were allergic to coconut than peanuts!

Thank-you, Beesneeds and Lars, for the exceptions!

Thank-you, Sleevendog, for the information. It was a very interesting post even if personally potentially poisonous. :)