7 Reviews | Be the first to review!
Reviews
Twinks on 7.12.2010
Perfect! I was short enough brown sugar to finish a recipe and in the country it isn’t that easy to run to the store. This saved me the hassel! Thanks for sharing.
pipersglen on 8.25.2011
This was almost a duh moment!
Tried different mollassess’s to give
the sugar another twist….way good!
Thanks for sharing!
sambugjoebear on 3.8.2012
Works great! Used it in my chocolate chip cookies last night and couldn’t tell a difference.
Kelly on 3.12.2012
Thank you for this! I like having smaller amounts of brown sugar around, so it won’t dry out as quickly.
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19 Comments | Be the first to comment!
Comments
pinkpeanut on 3.10.2010
Absolutely amazing! And I don;t have to worry about it drying out.
catonine on 3.10.2010
This will work somewhat, but in recipes like pecan pie or pecan pie bars, it isn’t the same. When I lived in the Caribbean I couldn’t get the brown sugar like we have here. What they call brown sugar is Turbinado, or raw sugar.
Brown sugar is less processed leaving in some molasses. Watch your ingredient list when buying brown sugar, you should only see ‘brown sugar’ listed. If you see sugar, molasses, natural coloring then you just bought this recipe above.
ingaffa on 3.10.2010
What they call brown sugar _today_ is Turbinado, raw cane sugar. Originally, especially in the north east US, brown sugar was maple sugar. In that case the _more_ you process it, boiling it down, the browner it gets. Also in that case, there’s nothing you can do to cane sugar that will compare.
Eat 2gather on 3.10.2010
Looks like the next best thing since sliced bread!
researchingparis on 3.13.2010
Thanks for the tip. I can’t get good (American) brown sugar here in France, so this is a great tip… Now, where to find molasses may be the problem. I bet I can have someone bring it over to me, if it means chocolate chip cookies (which are just not the same without the brown sugar)!
tracylynn on 3.14.2010
This has to be the best… because I dont use brown sugar enough and mine is always hard.. so.. tada…. now i’ll make it as i need it!!! Thanks!
iloveafarmer on 4.11.2010
Now the only time I’ll need to buy brown sugar is when we cure our hams and bacon (I can’t imagine making 25lbs like this!) It worked beautifully when I made a toffee topped cake yesterday. If you want dark brown sugar, I used blackstrap molasses and only added 2 tsp blackstrap/1 cup sugar.
theredbook on 6.15.2010
I can’t tell you how this has changed my life! lol I currently live in France and I haven’t been able to find brown sugar anywhere – but now I make my own!
southpaw on 7.25.2010
Thank you thank you! This recipe just saved me – brilliant!
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