Did you know you can make your own brown sugar? I found this out just by chance when I was baking and needed some brown sugar, but my bag of brown sugar had turned into a huge lump. I needed a substitute fast, so I checked the ingredients and it said “Sugar, Molasses.” That’s it. Really!
All you need to do is mix together 1 Tablespoon of molasses per 1 cup of white sugar. Really, it’s that easy! If you want dark brown sugar, add more molasses. If you want lighter brown sugar, add less molasses.
If you are making a recipe that calls for brown sugar that gets mixed in with everything else (like chocolate chip cookies), there is no need to mix the brown sugar separately. You can just add the white sugar and molasses to the batter separately and it will work just fine.
Have you heard the saying, “Slower than molasses in January”? Molasses doesn’t pour very fast when it gets cold, so to help ensure your molasses pours easily, store it in an upper cupboard that is on an inner wall in your kitchen. That will keep your molasses warmer and free-flowing.
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