It would seem that using different molasseses would give different flavor profiles as well.
So, curiosity compells me to ask, how would one incorporate the molasses into the sugar? Is heat part of the process? How would the heat effect the white sugar? It would seem that there's more to this than just pouring some molasses onto a pile of white sugar and mixing the mess together. What's involved in the drying process?
OK - checked the web and found this http://www.youtube.com/watch?v=KpyAyBan_N0
as well as other techniques. It sure is easy. Now my question is storage. Will this home made brown sugar store well? Is there more to the process if you're going to store the sugar for any length of time?