I am pretty good about keeping the basics stocked in my house: flour, sugar, eggs, rice, beans, etc. There are other things, things I use less frequently, that I’m not so good about stocking. One of those is brown sugar. I cannot tell you how many times I’ve run out of brown sugar and only discovered I was out while I was baking something requiring brown sugar. Then I have to decide if I want to substitute granulated sugar or make a run to the grocery store. Poor planning my part, but I’m a real gal with failings just like everyone else.
Has that ever happened to you? Well, baked goods just don’t taste the same if you substitute granulated sugar. They’re fine, but they aren’t great. I have a strong personal belief that if I want a treat, I should have the real thing: full fat (preferably butter), full sugar (both brown and white), and gluten! I know some people have dietary restrictions and cannot have those things, but, for me, I’ve found that if I substitute something else, it leaves me wanting, and I eat more cookies or whatever (and more calories) than I would have if I had what I wanted in the first place. I know I’m a bit weird that way, but realizing this truth about myself has seriously helped me control my consumption of junk food.
So what could I do? What would you do? You’re craving cookies, and you NEED brown sugar? Make some. Google to the rescue! I googled “how to make brown sugar” and found a super simple recipe online. It called for 2 things: cane sugar and unsulphured molasses. That’s it.
The first time I made brown sugar, it wasn’t for cookies. It was for cinnamon rolls. If I were making cookies, I could just throw the ingredients in when I creamed the butter and sugars without mixing them first, no big deal,. However, for these, I had to actually “make” it. I’m going to brag a little bit. I have the best cinnamon roll recipe EVER! The dough always turns out perfectly, the ratio between sugar, cinnamon, and icing is perfect, and they are just DI-VINE! The thing is, this recipe calls for a couple of handfuls of brown sugar. I used all white sugar once, and they were okay, but not great, so I wasn’t messing with the recipe again.
So, I made brown sugar. It was quick and simple, and the cinnamon rolls tasted as yummy as ever. After making it, I realized that I could do this every time I baked, if I were so inclined. I hate dried-out, hard brown sugar. It’s so much easier to store granulated sugar and molasses than it is to store brown sugar. Mine always seems to dry out. Now, I keep molasses on hand just for the purpose of making brown sugar, although I use it in other things as well. Do I still buy brown sugar on occasion? Yes, but only when I know I’m going to use most or all of the bag/box in a recipe. Otherwise, I make it at home. You can do it, too. Don’t worry. It’s not difficult. I’ll give you the step-by-step. In less than 5 minutes, you will have your very own homemade, brown sugar! Here’s how.
1 cup granulated sugar
1 tablespoon unsulphured molasses (2 tablespoons if you want dark brown sugar)
Instructions: Blend the sugar and molasses together with a fork.
That’s it! Really! Here are some pics showing you how I do it.