Kitchen Tip: Homemade Brown Sugar

Kitchen Tip: Homemade Brown Sugar
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Have you ever run out of brown sugar for a recipe? I made this fluffy, golden brown sugar at home in just about 5 minutes. All you need is white sugar, molasses, and an electric or stand mixer. It’s so easy, it’s almost effortless.

I get so excited about simple little things like this, the from scratch kitchen secrets that have been lost somewhere along the way. There’s something so pure and honest about it, almost nostalgic, except I’ve never in my life known a time when brown sugar didn’t come processed and packaged in a bag. Yet here we are, where homemade brown sugar feels like such an accomplishment, a revelation even. Sometimes it’s a triumph to go back to basics.

I immediately put my fresh brown sugar to the test with these delightfully chewy Ginger Brown Sugar Cookies. Never fear, they came out perfectly.

Kitchen Tip: Homemade Brown Sugar

Yield: 2 cups

IMG 9558 Kitchen Tip: Homemade Brown Sugar

Adapted from Martha Stewart

Ingredients

  • 2c sugar
  • 4T molasses

Instructions

  1. Pour sugar and molasses into a mixing bowl. Mix (I used a paddle attachment) on medium-low speed for about 1 minute. The mixture will be crumbly at this point. Scrape the sides and bottom of the bowl.
  2. Increase the speed to medium-high and continue to mix until the sugar is all one beautiful golden brown color and there are no more chunks of molasses. The more you mix it, the more air gets into it and the fluffier it will become. Mine took 3-4 minutes total.
  3. Store your brown sugar in a sealable bag or an airtight container. Use as you would store bought brown sugar.
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 Kitchen Tip: Homemade Brown Sugar

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13 comments
Jill Clear
Jill Clear

Geez!  I found it.  I should have looked a little further down the line before asking!  Thanks.  Love your blog!


Jill Clear
Jill Clear

I was wondering if I could get your recipe for the Chewy Ginger Brown Sugar Cookies?  They look so good and sound so good, I want to make them right now!

Trixy Podds
Trixy Podds

I have an opposite problem. We don't have molasses so I make the substitute by cooking some brown sugar in little water ;)

Jessica
Jessica

Where's the recipe for the cookies?

Debra Kapellakis
Debra Kapellakis

I have gone to grab brown sugar once or twice over the years and realized I didn't have any. This is so simple and so GREAT!

MsRenee
MsRenee

OMG, are you KIDDING me?!? That is SO cool!!! Now I can make my *own* brown sugar, using whatever kind of "white" sugar I want to! WOOHOO!!! Organic, here I come! *grin* PS: I'm originally from Anchor Point; went to HS in Homer. I'm definitely a Kenai Peninsula girl and have lots of friends and family there. I miss it loads; you ARE in a beautiful place!! :)

jaime @ sweet road
jaime @ sweet road

I ALWAYS run out of brown sugar, so it's good to know the exact measurements for how to do this. I usually put too much molasses in it by accident!

Lalado
Lalado

Thanks so much for the tip!  Now I'll never have to worry about running out :) Quick question...I prefer to use evaporated cane sugar instead of traditional refined sugar...do you think this substitution would pose any problems?  I don't think it will, but just in case...

Valerie
Valerie

This is so helpful!  I'm always running out of something, 70% of the time, it's brown sugar. (Or rum.)  ;-) Thanks for the recipe!

Alaska from Scratch
Alaska from Scratch

We went to Homer HS for my middle son's wrestling tournament this winter... it's an incredible place, probably the most impressive high school I've ever seen. Welcome to Alaska from Scratch! :)

Alaska from Scratch
Alaska from Scratch

Great question - my recommendation would be to cut the recipe in half, using 1 cup cane sugar and 2T molasses and try it out. Please do let me know if it works. I could add it to my notes at the bottom of the recipe for anyone else who might be wondering. :) Thanks!

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