Lab recipebeginnerdraft
Brown sugar from sugar and molasses
Also searched as: homemade brown sugar, brown sugar substitute, molasses sugar, brown sugar
In short: Brown sugar is white sugar with a little molasses. The molasses brings aroma, moisture and a little acidity.
Picture it
Like a white shirt dipped in tea: the shirt is the same, but now it has colour and flavour.
You need · 5 minutes
- 200 g granulated sugar
- 1 tbsp molasses for light, 2 tbsp for dark sugar
- bowl and fork, or food processor
Step by step: what happens
- 1Add the molasses to the sugar and work it in with a fork
The molasses coats every crystal with a thin film.
- 2Mix until the colour is even
Molasses is syrup with the aroma compounds and minerals left over from refining.
- 3Store airtight
Molasses attracts moisture: the sugar stays soft and makes baked goods moister.
Sugar holds on to moisture
Result
About 200 g of brown sugar.
Keeps for
Keeps a long time airtight. If it has gone hard: put it in the tin overnight with a piece of bread.
What to use it for
- Chewy cookies and brownies: they stay softer.
- With baking soda in a batter: the slight acidity of the molasses helps it rise.
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004)