Running short on brown sugar or want to make your own? Either way, this is the perfect brown sugar recipe and brown sugar substitute. Print this one out, you will need it some day. One of my favorite kitchen hacks that results is light and fluffy perfectly rich brown sugar.
Ever been in the kitchen ready to whip up some chocolate chip cookies and you go for the brown sugar, only to discover you are completely out? Well, this is the perfect solution for those moments. I actually prefer making my own brown sugar.
It is literally 2 ingredients, no muss no fuss and easy clean up. So, if you prefer a little more richness to your brown sugar you can adjust it to suit your tastes.
I pretty much keep molasses on hand at all times for 3 reasons: cookies, barbecue sauce and brown sugar. I can't do without it.
This is one of my favorite kitchen hacks, next to buttermilk of course.
Enjoy!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Does that left over tomato paste really bug you? Here is The Easiest Way to Store Leftover Tomato Paste. You're going to love it! Having it on hand in pre-portioned tablespoons is a life saver in the kitchen.
Buttermilk Substitute is a kitchen hack I could not get by without, because buttermilk is not a staple in my house. but I can have a substitute ready in a snap with ingredients I keep on hand anytime. My family is thrilled to have buttermilk pancakes any time we want them.
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How to Make Brown Sugar
SERVES 1 Cup | ACTIVE TIME 3 Min | TOTAL TIME 3 Min
1 cup granulated sugar
1 tablespoon unsulfured molasses (I use Grandma's brand)
Add sugar to a medium bowl. Pour molasses over sugar. Use a fork to combine the molasses into the sugar. You can also use a whisk, wooden spoon or an electric mixer. I have even used a blender. But, in the end the fork is my favorite method.
Continue pressing fork into sugar until the molasses and brown sugar are fully combined and there are no molasses chunks left.
Store in a sealed resealable container. Use as needed.
DONNA'S NOTES: For light brown sugar use 1 tablespoon molasses, for dark brown use 2 tablespoons molasses.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
Can you add the 2 ingredients to a recipe instead of combining them first?
ReplyDeleteCan you add the 2 separate ingredients right into a recipe rather than mixing them together first?
ReplyDeleteLove the idea of making my own brown sugar! ✔️
ReplyDeletefor me, the best way to make a buttermilk substitute is to mix milk with sour crème, you get the tartness and thickness you need for buttermilk.
ReplyDeleteThanks so much for this. Can't tell you how many times I had to dart out of the house to run and get some to finish dinner or a batch of cookies. This will be great!
ReplyDelete