Billington's Natural Dark Brown Molasses Sugar, 1 LB 1 Pound (Pack of 10)

This gourmet brown sugar is practically candy - it has a great intense flavor. If I dared, I'd eat it by the spoonful. As it is, I limit myself to a small lump or two when I'm cooking/baking. Great in chocolate chip cookies! Note: this dark brown sugar is not suitable for all recipes calling for brown sugar due to the intense flavor. I can't remember when I started to read labels, but it was a while ago. One of the bigger shocks was reading the ingredients on a bag of brown sugar - it was more or less white sugar with caramel coloring! Not what I was expecting. Billington's Natural Dark Brown Molasses Sugar is as far away as you can get from your that. I don't normally quote from the product description in my review, but Billington's is an exception. From the box: Rich in the cane's inherent molasses ...It's gloriously deep in color with a sticky texture. It has a rich aroma and great depth of indulgent fudge-like flavor. It is ideal for adding flavor to cake and cookie recipes. Also try it in savory BBQ sauces, marinades, ....[it] has a bittersweet character which marries well with rich chocolate recipes ...recommend it for gooey brownies, decadent fudge, and chocolate chip cookies. The secret to Billington’s remarkable flavor is in the molasses. Many brown sugars are only brown on the outside and made by coating refined white sugar in molasses. Unlike conventional brown sugars on the market, [it] still holds a bit of the cane’s natural molasses within each glistening crystal. Fantastic stuff! I highly recommend any Billington's sugars.

This is quite simply the best brown sugar ever and my husband and I are BIG brown sugar fans. I remember when you used to be able to buy decent brown sugar at the grocery store (and yes, I am dating myself). Over the years brown sugar has gotten paler and paler like they spun all the molasses out and then sprayed on tasteless color. It really annoyed me, like did you think we wouldn’t notice the lack of flavor or unappetizing color? For a while I resorted to making my own brown sugar: scoop white sugar into a container, add molasses and stir with a fork. But then I discovered Billingtons Dark Brown Sugar. I sometimes use half white and half brown sugar in recipes calling for white only. I think Snickerdoodles taste better that way. For things like BBQ sauce, where the lovely flavor of Billingtons Dark Brown Sugar might be buried under all the spices, I admit I might still use my homemade brown sugar to save a bit of money. But where I want my brown sugar taste and aroma front and center, I only use Billingtons. For homemade homemade hot chocolate that sings, warm your milk, add your coco powder (the chocolate blends more easily into warmed milk) then add your Billingtons and whisk. Their Dark Brown Sugar adds unbelievably depth and fragrance to the chocolate. When making coffee cake, apple crisp or pies with a struesel topping, we only use Billingtons. You can really taste the difference and it is superb! Besides superior taste and aroma, I like that the molasses is kept with the sugar. I like that it is REAL brown sugar, not a weaker version sprayed back on. I like that the company has been in business over a 100 years. In short, both my husband and I are great fans of Billingtons. Quick Tip: If my brown sugar hardens I place the whole package in the microwave and nuke it 3 seconds. Softens right up.

I liked the intense taste of this sugar. Will buy again.

Hmm... how to say this is the best of the best I have ever tried and FAR SUPERIOR to normal brown sugar in ways that once you try/use it, your tongue and tummy will dance. Your baked goods will soar to a level where they are an indulgent experience.

Amazon to the rescue once again! I've been buying this sugar at my health food store for about $4 for a one-pound bag, and now they haven't had it for months and neither has anyone else in my area. Amazon's price works out to half that, if you adjust your order to get free shipping or are a Prime member. Billington's "Natural Dark Brown Molasses" sugar is better -- much better-- than any other kind I've tried. Its wonderful clean flavor is completely different from the rank flavor of other brands of "dark brown" sugars I've tried. The flavor is reminiscent of maple sugar, perhaps. Another reviewer suggests "toffee." Whatever the flavor is, the sugar is great on oatmeal, great to bake with, and I wouldn't think of making Linda Greenlaw's maple baked beans without it. (The best and easiest baked beans ever, my most-used recipe from her book RECIPES FROM A VERY SMALL ISLAND ) Cookies, spice cakes, gingerbreads, and anything else with dark brown sugar for an ingredient are a whole different concoction with this sugar. Even Sticky Chicken Wings, baked swimming in half soy sauce and half dark brown sugar, taste better with Billington's. (There's a bit of mustard and butter in the sauce too, but you can taste the Billington's difference through it all.) The sugar is in a box, packed very tightly into the inner bag (a perfect presentation for a gift: the box is bright and attractive). I can understand how the sugar might collapse into itself and cool into the hard brick one reviewer complained of, if it sat for a long time in a shipper's superhot warehouse. I revive hardened sugar in a double bag system (sugar in the inner bag, top slightly open, an outer bag that I'll seal tightly, with a barely damp paper towel folded several times between the two), and I think I'd try this before sending a shipment back. The other Billington sugars are very good too. If I were less anti-sugar and did more baking I'd consider ordering the three kinds together. An assortment of the three would make a great gift for my baking relatives.

No doubt about it. If you're serious about Christmas baking, you NEED NEED NEED this for fruitcake. The dark molasses gives the cake a rich sweetness and imparts a deep chocolate brown colour to your cake. No more pale, anaemic looking fruit cake!