Recipe by cuisinebymae
This is great if you need brown sugar but don't have any. Easy to make and very inexpensive.
Top Review by WendiMommyOf3
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!