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Tips on making your own brown sugar at home. Post your own techniques here.
Making your own brown sugar is easy and cheaper than buying it at the supermarket; it tastes great on cooked oatmeal in the morning or used in any recipe calling for brown sugar.
To 1 cup granulated sugar, add 2 Tablespoons molasses. Stir together until evenly mixed with a fork. After trying it once, vary it by using 1 Tablespoon molasses, using the dark molasses or the light molasses. We prefer 1 cup sugar to 1 Tablespoon light molasses, but I have made all the other variations. I make a double batch every time.
I have made my own brown sugar for years. You use white sugar and add molasses and mix well. I was always running to the store for brown sugar until I discovered this hint. You can make a little or a lot. You can make light or dark depending on the amount of molasses you add.
By Dameemag from Rothbury, Michigan
Make your own light brown sugar at about half the cost per pound of store-bought. Add 2 Tbsp. of dark molasses to 1 cup of white sugar and mix thoroughly. (I use blackstrap molasses, and 1 Tbsp. per cup makes a nice dark brown sugar.)
Those snazzy glass jars that nuts come in at Christmas time with the airtight glass tops are perfect for storing sugar, flour, etc. If they're from the same brand (or nut catalogue), they have the same matching pattern.
That's what I store brown sugar in--never the box. When someone wants to know what I want as a gift, thats what I tell them--X brand nuts. It only took one year to get enough jars.
I took one cup of regular sugar and two cups of Splenda, then blended it with 2 tbs of black strap molasses. It came out great and should be a lot lower in calories. Next time I will go down to 1 of molasses as I think it still will work.
I've also made my own brown sugar for many years now, and not only brown sugar but you can make your own powdered sugar by adding 2 cups of granulated sugar and 2 tablespoons of cornstarch in a blender. Blend on high speed for about 2 minutes and there you have powdered sugar.
Marge from NY
I have been making my own "brown sugar" for awhile, with 1 cup sugar to 2 Tbls. molasses. I use an airtight canister to store up to 5 cups at a time. It stores good for me, but where I live is pretty dry, especially in the summer. I go through it fast, so it is much more convenient to just make some up when it gets low!
BTW, for S&A's post: it helps to mix it before hand, because of the consistency, and if water comes into contact, it will "clog" up and make it hard to mix. But it shouldn't hurt to try if it doesn't affect the outcome, like cookies.
Wish I had made a note of this when I read it a few weeks ago. I discovered I was out of brown sugar right in the middle of baking - of course.
Betty, I can't thank you enough for this handy tip! I live in Moscow, Russia and brown sugar is so new here, that it's very difficult to find. We usually bring some over with us from our State-side trips, but run out quickly! I am a teacher at an international school here and I love to make the kids cookies. My students thank you!
If you're out of brown sugar, or just want the fluffiest fresh brown sugar ever, you can make some in a pinch. Just add one tablespoon of molasses to one cup of white granulated sugar and whisk until fully combined.
This is real Brown Sugar and tastes fresh - better than grocery stores. It doesn't get hard because of the preservatives. I did not know you could buy brown sugar until I was 25.
The great thing about making your own brown sugar is that it's less expensive than buying store bought brown sugar and you have control over how dark the brown sugar will be.
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My recipe calls for light brown sugar. I have white sugar and molasses. Can I substitute these for the brown sugar? If so how much of each for 1 cup?
This is from the Huffington Post:
To make brown sugar you need one cup of white sugar and one tablespoon of molasses. Mix the two together this job is faster if you use an electric mixer until completely incorporated. Use it or store it it doesn't matter, because you just made brown sugar.
How much molasses do I add to make light brown sugar into dark brown sugar? I have an over abundance of the light. I use more dark brown sugar than light. Any help will be appreciated. Thank you.
Mike from PA
The basic ratio is 1 tablespoon molasses for each cup of light brown sugar but this can vary according to the strength of your molasses and the strength of your light brown sugar. Start with the basic and add more sugar or molasses until it's how you like it.
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I think everyone knows that you can make your own brown sugar cheaper than what you can buy in the store.
To make your own brown sugar, mix one tablespoon of molasses with a cup of white sugar. Add more for darker and less for lighter.
Have you ever run out of brown sugar and don't want to make a trip to the grocery store? Use this recipe if you have some molasses in fridge.
Did you know that Brown Sugar is really only White Sugar with Molasses mixed in with it? I was so surprised when I found that out.
Save money on brown sugar by making your own. Keep a bottle of molasses on hand and add a little to your white sugar.