As is the molasses, high in sulfer as I recall and can be kept unrefrigerated.
Quoted message said:
Since sugar is a preservative, I would submit that unrefined sugar would be somewhat resistant to "rot".
j.
Piezzo Guru said:
"Brown" sugar is typically white refined sugar with some of the molasses added back into it. If it isn't refined it will rot, being plant matter.
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Quoted message said:
"Thanks for clarifying. I'm not sure if "pure cane sugar" mean that it is unref ined?"
It is fully refined, which source is cane, nothing more or less then that. Less refined sugar is often called "brown" because some of the molasses remains.
