I have found store bought brown sugars are not what they use to be so I found a dark brown sugar online. Now I am wondering if it is worth making it at home vs buying it. Does it come out sticky from the molasses? White sugar, in recipes most say white sugar, I am now using Bakers sugar as I find it mixes in better. Since it is a finer sugar do I use the same amount recipe calls for or less? Love KAF and all your information you provide us along with the recipes and products. I also appreciate the help you give and share your info with other bakers. Thank you and have a good day. Deb S

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