There is nothing worse than being knee deep into a recipe and you realize you don’t have any brown sugar. Which is why I think it’s important to know how to whip up a small batch of brown sugar when you’re in a pinch. When I've mentioned making brown sugar at home in the past I always get one person who says “who has molasses laying around?” The answer is a lot of people. If you’ve ever made gingerbread cookies or oatmeal raisin cookies then you probably have a jar of molasses in your pantry somewhere. Brown sugar is not hard to make at all. It’s super easy and stores just like the brown sugar you buy at the store. I like to store mine in an air tight container in my pantry. I hope you enjoy this quick little recipe and it helps you out in a pinch.
- 1 c Sugar
- 1 T Molasses for light brown sugar
- For dark brown sugar double the molasses (2T)
- Add 1 cup of sugar to a bowl.
- For light brown sugar add 1 tablespoon of molasses to the sugar.
- For dark brown sugar add 2 tablespoons of molasses to the sugar.
- With a fork begin to mix the sugar and molasses together. Use the bottom of your fork to press and really work that molasses into the sugar.
- Once the molasses is fully mixed in your sugar should look just like brown sugar. Transfer it into an air tight container and store it for future use.
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