I usually do a good job of keeping everything in my pantry stocked up, but there came a time when I ran out of brown sugar. I thought, eek! What now? I needed that chewiness that the molasses content in it gives, and then it hit me….I have molasses. Could I just add molasses to the recipe to yield the same results? And a little Google search led to the discovery that brown sugar is just a combination of regular sugar with some molasses, and it’s very easy to make. You literally just put both in a bowl and mix until the molasses is evenly distributed. I know, who knew? Here’s how to do it:
*This is dark brown sugar* Halve the molasses for light brown.
1 lb sugar (about 2 cups)
3 oz molasses (1/4 cup)
Place molasses in the bottom of a large mixing bowl, and dump in the sugar. Use a hand mixer to stir things around until the molasses is evenly distributed (you could also do this in a food processor). First it will start out all clumpy like this:
Mix for a little longer and there will be even less clumps:
And keep mixing until the clumps have disappeared and the molasses has been evenly distributed:
Store in an airtight container. The brown sugar is now ready for use! Thanks for reading!