Have you ever wanted to make cookies and then you went to your brown sugar jar and it was empty? Aagh that is seriously the worst.
Or, your brown sugar has gotten too hard to even be usable?
Maybe I’m the only one who has problems like this, but I am guessing I am not alone. And now I have found a solution! Homemade brown sugar.
Homemade brown sugar is actually really simple, its made from just two ingredients: molasses and white sugar.
I think the molasses flavor is a little bit stronger in the homemade version, but it still tastes delicious (and this is coming from a girl who likes to eat a spoonful of brown sugar when she’s making cookies). Also it makes no taste difference in a recipe. So win win.
And molasses should be an ingredient you keep around any way, so that you can make these baked beans. And molasses will last a while on your shelf, so that’s great new too.
Homemade Brown Sugar
1 cup white sugar
1 1/2 TBS molasses **
** Try adding more or less molasses depending how light or dark you want your sugar to be.
1. In a medium bowl add molasses to the sugar.
2. Mix together with a whisk until molasses is thoroughly mixed in and no longer clumpy. (This takes a few minutes)
Enjoy a big spoonful of this delicious and fresh homemade brown sugar. And then use it in your favorite cookie recipe or on top of oatmeal!
Store in an air tight container.
Kam Sindhu Bola says
This is an awesome clever idea! I do this with either coconut sugar or raw cane sugar. So much healthier.
Lisa {Sweet 2 Eat Baking} says
How did I not know you could make homemade brown sugar at home? I’ve made my own confectioners’ sugar at home when I needed a ton and we were out, but brown sugar?
This is freaking awesome! π
One question though? Is the molasses in liquid form? I’m assuming so. Not sure whether we get that here in the UK. Do you mind if I re-blog this with my own photos, text, etc.? Of course inspirational credit will be given to you.
aimeeberrett says
Lisa! I used molasses in liquid form, can you buy it in another form in the UK? Also I would love for you to share it – as long as you’re using your own photos and text feel free to do whatever you want. And I would love a link back, you are awesome!
whimsigal says
I was thinking that molasses here in the US is the same as treacle in the UK. Is that right?
Aimee Berrett says
I’ve found some things that way its the same, but some that says its different so I’m not exactly sure. Let me know if it works out for you
Amber @ Dessert Now, Dinner Later! says
I am so glad you made this b/c I have known about it, but haven’t tried it & now I am like, duh, so easy! Thanks for linking up to Sweet & Savory Saturdays #22
~Amber @ Dessert Now, Dinner Later!
aimeeberrett says
I know, right? Seriously so easy!
Sandra Henslee says
Who knew? What a great Idea. Just stopping by from Chef in Training link party. I would love to have you visit scrumptilicious4you.blogspot.com Your photos are beautiful too!
aimeeberrett says
Thanks Sandra! I just learned as well, but what a helpful thing to know right? Thanks for stopping by!
graincrazy says
Great idea. Thanks! π
Bunny Eats Design says
Cool idea. We don’t keep molasses on hand but sounds like a good base for flavour.
aimeeberrett says
I haven’t had molasses on hand till I need it for another recipe. But now that I know this, I’m going to keep it on hand always! π
triedandtasty says
Well isn’t this the best tutorial! I love your photos too π
aimeeberrett says
Thanks! Its so easy and so delicious!
LuAnne says
I love this! Thanks!!
marissa | Rae Gun Ramblings says
this is so cool. pinning
Debra says
This is fantastic! Love! Pinned!
Alli Miller @ Cupcake Diaries says
This is awesome! I’ll be using this for sure! Pinned.