I started making my own brown sugar a couple of years ago. I can never get through a bag of brown sugar without it turning into a rock. One of the reasons that my baked goods turn out so dark is that I also switched to blackstrap molasses at the same time, so I use it in my brown sugar.
Brown sugar is so easy to make. Add a tablespoon or two of molasses to about a cup’s worth of sugar. With a whisk or spoon, mix until well combined. It can take up to five minutes by hand, so I normally just throw it into my Kitchenaide and let it run on the second lowest setting for awhile and go do something else.
Store in a glass airtight container. If it goes hard, you can throw in a piece of bread or a cookie to resoften it.
Are you baking for the holidays? Feel free to link up your recipes!
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Please, stop by this week’s Inspired Weekends!