Sometimes, in the kitchen, magic happens. You mix two ingredients and BOOM. You've made something you never thought was possible to make on your own. It's science, it's magic, it's both.
That's how I felt when I found the recipe for brown sugar in the Joy the Baker Cookbook. I figured that brown sugar was a process that was only going to happen at the sugar factory. In fact, it is a simple process of mixing two sugar products-white, granulated sugar and molasses-into one another.
One cup of sugar to one tablespoon of molasses.
We mix.
Soft, sticky, sweet brown sugar. Making cookies better, I promise.
I've stopped buying brown sugar at the store. I keep a bottle of unsulfured molasses in the house and just make up a cup or two at a time and store it in an airtight container in the cupboard. One bottle of molasses makes a ton of brown sugar. It tastes better and saves money. Win/win.
Homemade Brown Sugar
from the Joy the Baker Cookbook by Joy Wilson
Mix 1 cup of granulated cane sugar with 1 tablespoon unsulfured molasses with a fork. As the sugar and molasses combine, it will appear clumpy and sticky. Keep going! Don't give up! Continue stirring until sugar is light brown in color and fluffy. For dark brown sugar, add another tablespoon of molasses.
Enjoy!
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