Brown Sugar
The first time I learned I could make my own brown sugar my mind was a bit blown. What? It’s white sugar with molasses added back in? So why don’t we just use white sugar and molasses in the recipe then? Feel free to try that if you’re into experimentation (I am), but turns out, it’s really not the same. Particularly in baked goods, the way the butter interacts with different sugars is elemental. Butter creamed with brown sugar and butter creamed with white sugar with molasses added after equals very different results. It’s dead easy to make your own brown sugar if you’ve run out, and if you happen to conveniently have white sugar and molasses on hand.
Makes 230g (1 cup).
Ingredients 2
220 g white sugar
1 tbsp molasses
For A Darker Brown Sugar
220 g white sugar
2 tbsp molasses
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Method 2
Put the in a bowl and drizzle the over the top.
With your fingers (it won’t work with a fork) rub the into the . I know it’s messy but bear with me – it’s a little bit of magic. Keep rubbing, it’ll look like white sugar and clumps of molasses until it magically turns into brown sugar! There you have it. You’re a wizard.
Buena Vista Farm's tips
I’ll be honest, sugar technically lasts forever, but homemade brown sugar doesn’t store beautifully for that long; it tends to go hard and lumpy. Apparently, you can mitigate this by sticking a slice of white bread into your sugar jar, which absorbs the moisture and stops it from clumping. Or you can just make as much as you need for 2–3 weeks.
