My relationship with brown sugar is this: Either I'm in a baking phase and use it all the time, and when I go into the pantry to get more, it's all gone. Or, I buy a box, forget about it, and discover in my moment of need that it's rock-hard.
I found a simple solution to both these problems: I started making my own brown sugar. It's easy and takes just two pantry ingredients.
Sure, there's a quick and easy way to soften rock-hard brown sugar, but why even get to that point if you don't have to?
Homemade brown sugar is the combination of two ingredients: granulated sugar and molasses.
How to Make Homemade Brown Sugar
For each cup of sugar, add 1 to 2 tablespoons of molasses for light brown sugar, and up to 1/4 cup for dark brown sugar. Depending on the recipe, you can either combine them in the food processor or just mix them together with other ingredients.
This method also allows you to control the amount of molasses flavor in the dish. No more buying light and dark brown sugar – you can simply adjust the amount of molasses to fit the recipe and your taste.
Do you make your own brown sugar?
This post has been updated - originally published October 2009.
(Image credits: Kelli Dunn Foster)