Prep 5 mins
Cook 0 mins
This is great if you need brown sugar but don't have any. Easy to make and very inexpensive.
- Combine molasses and white sugar.
- Mix well with a fork.
I usually do 1 T molasses to 1 c. of sugar. I've even taken this a step further and I do not even mix the sugar and molasses together first for most recipes (banana bread, barbeque sauce, etc.). As long as the sugar and molasses are going to be mixed together in the recipe anyway, I just toss in white sugar and molasses into the recipe when I would normally add the brown sugar. It eliminates having to make it up before hand, and also the packing. If the recipe calls for 1/2 c. packed brown sugar, for example, I add a level 1/2 cup white sugar and 1/2 T molasses. I have not found it to affect the texture, but I haven't tried with chocolate chip cookies or something where the texture is more susceptible. BWT this "recipe," brought up by a google search on brown sugar substitutes when all the babies were in bed and I couldn't go to the store, is what first introduced me to Zaar!
This turned out great, I'll never have to worry about running out of brown sugar again! So easy and handy! Thanks Mae!
I've been making brown sugar using this formula for about three years. I agree with the reviewer who said you don't need to mix it in advance for most uses, but I keep some mixed up in the freezer for when I want it for streusel and that sort of thing. Brown sugar does not dry out nearly as quickly in the freezer, sealed well of course. I keep a glass container with a screw top just for brown sugar.<br/><br/>I change the formula sometimes when I want more or less molasses flavor, to go from light brown to darker brown sugar. I accidentally used blackstrap molasses one time. I loved the interesting flavor it added, but I doubt most people would.<br/><br/>Works a charm. Thanks for this!