Homemade Brown Sugar (Light or Dark) is easy to make with only two ingredients.
Tastes fresher than store-bought and stays moist longer when stored in a tightly lidded container.
EDITOR’S NOTE (January 17, 2020): Delighted to share an exciting update. I did a little experiment. Sealed some Homemade Brown Sugar in a zippered bag. Stored in fridge for four weeks. After I opened the bag, it was VERY moist. Used it in two recipes. with excellent results. This recipe is a keeper!!
It’s a popular sweetener in baked goods: breads, muffins, cookies, cakes, pies, and pastries.
Brown sugar is also commonly used in barbecue sauce, baked beans, homemade syrup, and yams.
Dark brown sugar is made by mixing 2 tablespoons of molasses with 1 cup of granulated white sugar.
I keep a jar of molasses and white granulated sugar in the pantry.
Homemade Brown Sugar tastes better than store-bought and stays soft longer. I store it in a tightly sealed zippered bag. Then, place it in the refrigerator until ready to use.
DISCLAIMER (NOT SPONSORED)
Pictured is a jar of my favorite brand of molasses. Used some to make this recipe. I have not been paid to endorse the product.
Light brown sugar is made by mixing 1 tablespoon of molasses with 1 cup of granulated white sugar.
Tips For Beginners” How To Read & Follow A Recipe
Reading a recipe is an important life skill that requires knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and what equipment to use.
The following tips will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use substitute or omit the ingredient.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.