I ran out of dark brown sugar, recently, and grocery day was still several days away. So, I improvised--and improved.
See, I've always gotten dark brown sugar, and I've noticed it getting...lighter. Much lighter. Honestly, that last bag of dark brown sugar was about as pale as the light brown sugar used to be (and the light brown sugar's...well, damn near plain sugar). I've always known brown sugar's nothing more than white sugar with molasses mixed in, so...I went hunting proportions. So that I had a starting point.
For every cup of white sugar, you add a tablespoon of molasses for light brown sugar; for dark brown, you add two tablespoons.
I made dark brown sugar. And I discovered, in so doing, that I've never actually had dark brown sugar.
I will never buy brown sugar again. The dark brown sugar I made has far more--and better--flavor than anything I have ever picked up in the store.
That was a good experiment, thanks for passing the results along!
ReplyDeleteHonestly, if you go with store-brand sugar? The 12 oz jar of molasses will do a LOT of dark brown sugar, for not a lot of money, and it makes twice as much light brown sugar (which is what a lot of stores sell as dark brown, anymore).
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