My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Uh Oh! I Ran Out of Brown Sugar! What’s A Girl To Do?

47 Comments

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.

 

 

Best Cinnamon Rolls EVER!

Best Cinnamon Rolls EVER!

 

 

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.

 

 

Brown Sugar

 

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.

Get your tools ready: a bowl, a 1-cup measuring cup, a tablespoon measuring spoon, and a fork.  This is pretty low tech.  You may use a blender, mixer or food processor, but I think you get better results with a fork.  And there are less dishes, always a plus for me.

Get your tools ready: a bowl, a 1-cup measuring cup, a tablespoon measuring spoon, and a fork. This is pretty low tech. You may use a blender, mixer or food processor, but I think you get better results with a fork. And there are less dishes, always a plus for me.

Assemble your ingredients: sugar and molasses.  I use Grandma's molasses, but you can use any unsulphured molasses.  (It will say unsulphured on the jar.)

Assemble your ingredients: sugar and molasses. I use Grandma’s molasses, but you can use any unsulphured molasses. (It will say unsulphured on the jar.)

Pour 1 cup of granulated sugar in a bowl.  Make sure the bowl is large enough that you can mix the sugar and molasses together.

Pour 1 cup of granulated sugar in a bowl. Make sure the bowl is large enough that you can mix the sugar and molasses together.

Pour in 1 tablespoon of molasses for light brown sugar or 2 tablespoons for dark brown sugar.  You can customize this to your tastes, so add a little more, or a little less if you'd like, or go somewhere in between light and dark.

Pour in 1 tablespoon of molasses for light brown sugar or 2 tablespoons for dark brown sugar. You can customize this to your tastes, so add a little more, or a little less if you’d like, or go somewhere in between light and dark.

When you first start mixing it, you may think it's not working.  But be patient.  Trust me!  It will work.

When you first start mixing it, you may think it’s not working. But be patient. Trust me! It will work.

Stir the mixture until the molasses is coated with sugar, then start pressing down with the fork to incorporate the sugar into the molasses.

Stir the mixture until the molasses is coated with sugar, then start pressing down with the fork to incorporate the sugar into the molasses.

See, it's starting to come together.

See, it’s starting to come together.

It's almost there!

It’s almost there!

 

And it's done!  You did it!  Fresh, homemade brown sugar!

And it’s done! You did it! Fresh, homemade brown sugar!

 

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

47 thoughts on “Uh Oh! I Ran Out of Brown Sugar! What’s A Girl To Do?

  1. Thank you SO much for posting this – this is great to know. Now all I need is molasses. xo, Jayne

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  2. This is so cool! I’m trying it out for sure! 🙂

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  3. I make it here in Germany since it’s not available where I live. Using a whisk to mix it works really good.

    Liked by 1 person

  4. Wow!! Didn’t even know this was possible

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  5. That easy? Amazing. Thanks for sharing. Don’t know if I’ll ever buy brown sugar again.

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  6. Thanks for showing me how. I usually have plenty of brown sugar because I use it a lot to make my breakfast muffins, which I keep on hand all the time. But I had read in Heloise that you could make brown sugar with white sugar and molasses, but strangely she didn’t give the recipe.

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  7. I didn’t even know this. I don’t have time to bake, but I will definitely share this with my friends.

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  8. If you do have brown sugar and it gets hard and dried out, just add a piece of bread to an air tight container with the brown sugar and leave over night. It will soften the sugar and your good to go.

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  9. WOW! Thanks for posting this. With how everything is going up in price these days this is great food for thought.

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  10. I keep molasses on hand, but never knew this would make broun sugar. Thanks so much for the tip. I always seem to be out of brown sugar.

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  11. I always run out of onions and only discover it when I need to use onions, which is always.

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  12. oooh, do share your cinnamon roll recipe? hehe~

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  13. You’re a woman after my own heart. 🙂

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  14. Oh Snap! No brown sugar!

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  15. Lol, google is my friend too! i’m constantly running out of things as i tend to only do one big grocery shopping trip per month.

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  16. Did you know this is actually how they make brown sugar? better off getting the less processed versions of panella, rapadura, mollasses etc which have all the added benefit of nutrient value as well.

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  17. AWESOME information! Thanks so much for that tip!

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  18. Good to know! Thanks. I keep my brown sugar in the freezer and that seems to keep it pretty loose, but I like this idea.

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  19. Reblogged this on Soy-free Soul .

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  20. Pingback: Uh Oh! I Ran Out of Brown Sugar! What’s A Girl To Do? | Shikata Homestead

  21. I loved this blog sooooo much that I decided to reblog it on the SHikata Eco-village and Zen Homestead blog and follow you on Twitter, FB and share it to the Shikata Homestead FB page too! I am following this blog because I like what you are teaching. It goes right along with how we live on the homestead, what I am all about and because I feel it is very important to learn and teach this skill these days. Thanks for coming into my life Laurie!

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  22. Oh, I wanted to add, Laurie, did you know you can make homemade organic confectioners sugar by getting organic sugar and grinding it in a coffee maker into a powder? No more of the GMO cornstarch confectioners!!

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  23. Good to know. Great idea! I would use ‘coconut sugar’ though. Loved your post. Happy Wednesday to you. Renee 🙂

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  24. Wow! This is really great to know! I tend to be rescued by google a lot, so it is nice to have some preemptive knowledge this time. 🙂

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  25. Hello Laurel and thanks for my follow! I LOVE that you’ve made brown sugar, I don’t think that I’m going to do it but I love that you have. I’m all for going the extra mile and making things from as close to scratch as you can – people actually laugh at me for being a bit over the top – so I love reading about people doing the same thing (or even more so).
    Never really thought about having an emergency store of foods, living where I do, but it’s interesting to read about and also, I’m really bad about knowing what can and can’t be stored, how to store things and how long they’ll keep for. I mean, I’ve got the basics covered, like using my freezer, but things that I make (like my recent foray into fruit syrups) I’m not so great on.
    Anyway, Thanks
    Susie

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  26. What! Brains. I never knew this… I always figured it was some mysterious unprocessed sugar. Pff. I’m enlightened! If I’d known it was this easy, I’d have done it ages ago. Luckily (maybe…) ours has lasted for ages and I haven’t had the running out problem, but I’m glad I know now!

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  27. Shut the front door! Now that is awesome!

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  28. Pingback: Uh Oh! I Ran Out of Brown Sugar! What’s A Girl To Do? | Saucy BlueRidge Mom's Blog

  29. Pingback: Uh Oh! I Ran Out of Brown Sugar! What’s A Girl To Do? | DeGlazed

  30. That’s cool! Never had any inkling you could do this. I always have brown sugar so am unlikely to run out, but you could save money doing this. In England granulated sugar is about 95p a kilo and brown sugar about £2.30. The tbsp of treacle is going to cost pennies. So a serious saving!

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  31. Thanks for the awesome tip! Your blog is so practical 🙂 I might just make some brown sugar even though I’m not running out because that bottle of molasses has been sitting there for years 😉

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  32. Pingback: Delightfully-Delicious, Exceptionally-Exquisite, Scrumptiously-Supreme Cinnamon Rolls That WILL Change Your Life! | My Foray Into Food Storage

  33. Pingback: Almond Joy Oatmeal Cookies | My Foray Into Food Storage

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  35. So easy to do. Im sharing with my friends.

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  36. Pingback: Tried Something New – Ezekiel Triple Chocolate Chip Cookies | My Foray Into Food Storage

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