This whole time I thought brown sugar production involved boiling and distillieries and vats and a huge mess. No! In fact, I could have made this blindfolded. ;) We always use natural granulated sugar-sugar that has not been chemically bleached. For the molasses I added more because we prefer dark brown sugar for everyday use. I would suggest using a milder flavored molasses as the full flavored one was very intense. Thank you for posting this recipe!