Imagine you are preparing a recipe and the brown sugar ends up right in the middle of it. Won't there be time to go to the market? All right: make your own brown sugar with refined sugar and molasses. You can also substitute something else for the ingredient, but keep in mind that this can slightly alter the taste and texture of the recipe. After making your own brown sugar, learn how to store it and how to soften it if it hardens over time.
- 1 cup (200 g) of refined sugar.
- 2 tablespoons (40 g) to ¼ cup (85 g) molasses.
Serves 1 cup (200 g) of brown sugar.
Method 1 of 3: Preparing Brown Sugar with Molasses
Step 1. Put the sugar and molasses in a bowl
Turn a cup (200 g) of refined sugar into a bowl. Add molasses to taste or according to the type of brown sugar you want to make. To make a lighter variation, use two tablespoons (40 g) of molasses. To make a darker sugar, add up to ¼ cup (85 g) of the ingredient.
Make sure what you're using is regular molasses, not black molasses. Black molasses is more refined, less sweet and richer in sodium than regular molasses
Step 2. Beat the molasses and sugar
To get the brown sugar just the right texture, use a stand mixer or an immersion mixer to combine the ingredients until the mixture is fluffy and golden. This will take a few minutes.
You can also mix the ingredients in a food processor
Step 3. Mix molasses and sugar with a fork
If you don't have a mixer or mixer or just need a little brown sugar, place the molasses and sugar in a small bowl and stir with a fork until the mixture is the right color and texture.
If you are preparing a dish that will go in the oven, it is not necessary to mix the sugar and molasses separately. Just add the ingredients to the recipe. To make brown sugar cookies, for example, all you need to do is add molasses and a little more refined sugar to the other ingredients
Step 4. Double or triple the recipe
To make enough sugar for multiple recipes, double or triple the amount of ingredients. Beat the brown sugar in a bowl, with an immersion mixer or with an ordinary mixer, for approximately five minutes.
Method 2 of 3: Replacing Brown Sugar with Other Ingredients
Step 1. Use honey instead of brown sugar
If you don't have brown sugar or molasses at home, try adding a little honey to the recipe. Use between half a cup (170 g) and ¾ cup (255 g) of honey for every cup (200 g) of brown sugar required by the recipe and add ¼ teaspoon of yeast. Reduce liquid recipe ingredients by 20% and lower oven temperature by 25 degrees.
Avoid using honey in recipes that ask you to butter brown sugar. Leave the ingredient for light cakes, ice cream and puddings
Step 2. Replace brown sugar with maple syrup
Brown sugar can easily be substituted for maple syrup. However, you will need to remove half a cup (120 ml) of recipe liquid for each cup (240 ml) of syrup. Avoid using the ingredient in recipes that ask you to butter brown sugar. Leave it for pudding, candy, caramel and ice cream recipes.
If you have maple sugar at home, feel free to use it in the same amount as brown sugar. In that case, it will not be necessary to reduce the liquid ingredients
Step 3. Try using coconut or date sugar
If you have coconut or date sugar in the pantry, use it to replace brown sugar. Both ingredients are ideal for candy and caramel recipes. However, they also melt at 10 degrees below regular sugar. There is nothing wrong with putting them in the oven, but the final product may be a little drier than it should.
To make the recipe more moist, add a little apple sauce or banana puree
Method 3 of 3: Saving and Softening Homemade Brown Sugar
Step 1. Store sugar in a container with a lid
Put the brown sugar in a container with a lid and leave it in the kitchen cupboard. Stored at room temperature, it has an unlimited shelf life. However, over time, it will dry out and harden.
If you don't have a container with a lid, store the brown sugar in a plastic bag with a zipper
Step 2. Soften the sugar in the microwave
To quickly soften brown sugar, place it in a microwave-safe bowl. Then moisten a sheet of paper towels and cover the bowl. Turn on the microwave for 15 to 20 seconds and see if the sugar is soft. If it's still pebbled, put it in the microwave for another 15 to 20 seconds.
Add a few teaspoons of water to the sugar before you microwave it if it's so hard you can't break it
Step 3. Put a piece of bread together with the sugar
You can also soften brown sugar by keeping it for a few days with a small piece of bread. The moisture in the bread will soften the sugar. Remember, however, to throw the bun away after a while, as it will also dry out.