Now I am not usually in the habit of “making” my own brown sugar, but guess what? You can and it is awesome–fresh, fluffy and perfect for baking! There are times when I am in the mood for something sweet and find an empty brown sugar jar, and the bag I thought I had in my storage room does not exist. This very scenario happened just last week… a couple of my boys were begging for chocolate chip cookies and we had happily started the process when I realized that I was out of brown sugar. The boys were very excited for cookies and I really didn’t feel like going to the store, then I remembered this little recipe for making brown sugar. Viola, cookies were in the oven! My boys and I were very happy that I had this little trick up my sleeve! We were able to finish making our treat and I didn’t have to leave the comfort of my kitchen:) Win win!
This really is a great substitute for brown sugar. You can make it either dark or light brown sugar depending on the amount of molasses you use. (The above pictured is Dark) It works perfectly in baked goods, such as cookies! Maybe this is nothing new to you–but I was thrilled to find out that you can make your own brown sugar when needed!
On a sidenote–I have a question that maybe one of you can answer…can you use an ipad to blog? I recently bought one and I can not get it to work! Does anyone out there use an ipad to create blog posts? If so, how? Any pointers would be greatly appreciated! For some reason, I can not figure it out.
Also my weekly menu is here.
How to Make Brown Sugar
submitted by Melanie~The Sisters Cafe
1 cup granulated sugar
1 TB molasses
Mix together with a fork, hand mixer or food processor until well blended. I prefer using my food processor, but you don’t need any fancy equipment. It will take longer with a fork and you will wonder if it is really going to work, but trust me it will! Just keep on mixing and before you know it, you will have fluffy, wonderful brown sugar. For Dark Brown Sugar simply increase the molasses to 2 TB. Keep in airtight container.