Brown sugar is a staple in my house. No matter how much I enjoy healthy cooking, I will not mess with the ingredients of my favourite dessert recipes! Dessert is a treat, and it should be sweet, and decadent, and make you avoid the scale for about a week.
I’ll do what I can to control the ingredients though, and when I buy something, I try to find as many uses for it as possible. For example, I buy molasses. I love using molasses for baking gingersnap cookies, but I’m not going to use 500ml’s anytime soon, right? It’s the same with white sugar. I buy it, but it’s not meant to sit in the cupboard, it’s meant to be used up… and that’s when I make my brown sugar for the pantry.
You Will Need:
Food Processor with the blade attachment (Although you can work those arm muscles and just use a big bowl and wooden spoon, I’ve done it both ways).
3 cups of white sugar
1/4 cup of black molasses, or more depending on how you like your sugar
Air tight storage container for the finished product
Place the white sugar in the bottom of your mixer and secure the lid. Turn on low and slowly pour in the molasses until your sugar is as dark as you like (I use a full 1/4 cup, but you can try 1/8c. if you want your sugar lighter). Take the sugar out of the mixer and put it in an air tight storage container, and maybe give it a final stir to fully combine all those sticky ingredients.
The final product is beautiful brown sugar! Its darker, fresher, and tastes so much richer than what you would buy in the store. Plus, you store it and use it just like you would the commercial stuff.
And you can make sand castles.