Ever have the situation where you are in need of an ingredient and you go to your pantry and realize that you are clear out of it? That happened to me last year during the holidays. I had granulated sugar, demera sugar, powdered sugar – you name it, I had it – all but brown sugar. Can I tell you how miffed I was to have to leave and run up to the grocery store in the midst of a culinary project? Plus, I’m the type of gal who often keeps a spare on hand so for me to be out of what I would deem a vital pantry ingredient is highly unusual.
I saw a great article in this month’s Fine Cooking where they gave instruction on how to make your own brown sugar. I just had to try this technique and, much like a little kid in a science fair, I was fascinated by the process.
The technique is super simple – for light brown sugar, you basically combine one cup of granulated sugar and one tablespoon of molasses, both of which should already be in your pantry. If you want dark brown sugar, you just use two tablespoons of molasses. How easy it that?
Use a large bowl for this, add the sugar and the molasses and use an electric beater. Beat on medium low steadily until all the molasses is combined with the sugar and the size is doubled and appears fluffy and soft. This takes about ten minutes but you will see the transformation. And, the end result, the most delicious brown sugar that will make a fabulous crumble or other holiday treat and you didn’t even have to break a sweat as you avert a potential culinary emergency. Talk about a MacGyver moment!
Gather the ingredients
The look if the rich molasses against the pure sugar is striking
Time to mix
And at the end of the mixing – fluffy gorgeous brown sugar.
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