Ever wonder what to do with all that molasses you have leftover from one batch of gingerbread you made last fall? Make brown sugar! I've been doing it for a few years now, it's one less item to forget to buy at the grocery store. That's enough reason for me.
Ever encounter a dried out block of brown sugar due to improper storage? Make your own brown sugar! That's another reason.
The flavour of your homemade brown sugar will depend on the type of molasses you have. Molasseses range from light to dark to blackstrap (darkest) depending on when it was extracted from the sugar refining process. The darker the molasses the more bittersweet and concentrated in beneficial minerals it is.
Yes, sugar, at some point before it became completely refined, had some goodness in it. That's all the more reason to make your own brown sugar.
ALL the reasons.
Homemade Brown Sugar
TOOLS / INGREDIENTS
- kitchen scale
- 1 lb granulated sugar
- 2-4 oz molasses (I used unsulphured blackstrap)
- Equip food processor with regular blade.
- Add sugar.
- Add molasses. (The amount varies depends on personal tastes. We switch between 2 oz/lb and 3 oz/lb.)
- Process until the molasses has been evenly spun throughout the sugar. Scrape down the sides if needed.
- As with regular brown sugar, store in an airtight container in a cool, dry place.
I haven't tested it out yet but 4+ ounces of molasses to 1 pound of sugar would probably make nice, dark muscovado sugar.