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I have no idea why I have waited so long to make brown sugar, talk about easy peasy!
Here’s the back story (even if you didn’t ask for it). For the past month or longer we have been dealing with sickness. It feels like as soon as we get rid of one virus, we get another. With six people in the family, it can take awhile for sickness to pass through.
Sick kids means limited trips to the store. And with a house full of kids, even the sick ones, all they do is eat. Our snacks have dwindled down fast.
I had a request for chocolate chips cookies, My kids love these cookies. Digging through the pantry I discovered I had everything I needed except the brown sugar. I tried to give up, but this is no longer an acceptable excuse. My kids replied with “just make it yourself”
They’re right, I can do that. And so can you. Let’s get started!
I already knew brown sugar is just granulated sugar and molasses, but a quick Google search helped me with the ratio.
A normal amount seems to be one cup of white granulated (or cane) sugar and one to three tablespoons of molasses.
The amount of molasses you add depends on how dark you want the brown sugar to be. Obviously, one tablespoon will be light brown sugar and two tablespoons will be dark.
I wanted to have extra brown sugar, so I used two cups of organic can sugar and one heaping tablespoon of molasses. I prefer light brown sugar. However, next time I will add just a little more molasses.
A stand mixer makes this come together effortlessly, but it’s not necessary. You could also use a hand mixer.
Using the whisk attachment of my stand mixer, I whisked the sugar and molasses until combined. I was afraid the brown sugar would clump to the whisk, but it didn’t.
It took about three minutes for the molasses to fully incorporate into the sugar.
I pulled out the one cup of brown sugar I needed for my cookies and poured the rest of the brown sugar in an air tight container to store in my pantry for the next recipe.
As you can see from this picture, my brown sugar is lighter than the little bit of store bought I had left.
It was very good though and added a rich almost nutty flavor to the cookies.
This took less than five minutes and will be the only way I get brown sugar from now on!
