I’ve lost count of the times I’ve opened my pantry to find my bag of store-bought brown sugar near empty. Or, equally frustrating, I have enough for the recipe I’m in the middle of making, but the brown sugar has transformed into a lump of granite. Either way, I’m racking my brain on what substitute I can use so I can finish making whatever I’m in the middle of.
If you bake, you’ve likely suffered this inconvenience too. And I can tell you, there’s no better convenience than making your own brown sugar. It’s easy, and so much more flavorful! This recipe yields an intensity close to light brown sugar, and is easily adjusted by adding more molasses.
- When measuring the molasses, first coat the tablespoon lightly with olive oil, or other vegetable oil. This allows the molasses to pour from the tablespoon very easily. (This tips works great with honey too.)
- If you choose to make this with your fingers, make sure the bowl you use is large enough for you to comfortably massage the molasses into the sugar. It takes a little longer by hand, than using the food processor, but the clean up is much quicker.
How to Make Brown Sugar
- 1 cup white granulated sugar
- 1 tablespoon unsulfured molasses
- Place both ingredients in a bowl and massage the molasses into the sugar using your fingers. Continue until the molasses is completely absorbed into the sugar. OR
- Alternatively, place both ingredients in the bowl of a food processor fitted with a metal blade. Pulse until the molasses is completely absorbed by the sugar.
- Store in a sealed container.