Ever started making Chocolate Chip Cookies then realized you’re out of brown sugar? Or maybe you have a brown sugar addict in the house like I do and you’re out every couple of weeks, or are you simply frustrated by how hard it is to find regular dark brown sugar these days? Not, muscovado, turbinado, or raw, just plain old dark brown sugar. This morning I walked into the kitchen to find my “little sister” Lucy calmly working some molasses into cane sugar. When I asked what she was doing she shrugged and said “I’m making brown sugar”. Duh. Or maybe, Doh!
Simple doesn’t begin to describe the process. Add a couple of tablespoons of molasses to white sugar and work it in with a rubber spatula. Voila, you have light brown sugar. To make a darker, richer brown sugar just add a couple more tablespoons of molasses and work it in again. The sugar will seem quite moist but after it sits for awhile it looks just like store bought. I happened to have some Steen’s Molasses in the kitchen, so that’s what we used but you can use any molasses.
Sugar + Molasses
Slowly blend the two together
More molasses = richer flavor