All you molassess people gotta let me know if I'm OK using raw coarse cane sugar?! I live in Italy so I can't find any of the molassa, expecially Grandma's brand so I been using the cane sugar, molasses is the by product of refined cane sugars and others so I figure the raw sfuff has even more nutients as they haven't been extracted, so far so good, plus it just dissolves in the water, no need to heat, needs no help dissolving, please comment