brown sugar, sugar and molassas

15 years ago

I spent a little time reading on these because I (1) as a single and intermittment baker I have trouble with brown sugar and (2) I would see molasses in the store and wonder at all the different types.

Somewhere along the line I came to realize that brown sugar is white sugar with molasses, which made me wonder - why keep brown sugar around at all? Why not make your own?

And from reading wiki it certainly seems like it should be an easy thing to do. On the Molasses page it sounds like molasses keeps for a very long time (much longer than brown sugar, and yes I know you can resoften but it never works entirely well if its got really hard lumps).

So....next store run I'm going to buy some unsulphered molasses (not blackstrap) to keep on hand next time I'm either out or have brown sugar gravel.

Since they use castor or superfine sugar for brown sugar (smaller crystals that what is "normal" sugar) I'll whiz some sugar to make finer and add some molasses.

I think my biggest issue will be the mix thoroughly part and wondering if it will actually seem like store bought

Anyone done this and find it doesn't work like it seems it would?

I'm also a little confused by the below - if its a couple of teaspoons or table spoons per cup or "substituting molasses for an equal portion of white sugar" that's not registering for me.

From wiki:

Brown sugar can be made at home by mixing white granulated sugar with molasses, using one tablespoon of molasses for every cup of white sugar (one-sixteenth or 6.25% of the total volume). Thorough blending will yield dark brown sugar; for light brown sugar, between one and two teaspoons of molasses per cup should be used instead. It is, however, simpler to substitute molasses for an equal portion of white sugar while cooking, without mixing them separately.

Here is a link that might be useful: wiki brown sugar

Sort by:Oldest

Comments (7)

bunnyman
15 years ago
Why not just add a spoon of molasses to what you are cooking? I love molasses for cooking beans but they are very sticky and can be messey.

: )
lyra
Tracey_OH
15 years ago
Alton Brown made brown sugar on an episode of Good Eats. He used the food processor to thoroughly combine the sugar and molassas. I've been meaning to try this forever but just haven't gotten around to it. Please let us know how it turns out if you make some!

Tracey

Here is a link that might be useful: Alton Brown homemade brown sugar
Related Discussions
Smells like cinnamon & brown sugar!
Q
Comments (4)
Well that looks a lot like a Lactuca species. I've never noticed, or heard of, any of them having a sweet smell. I've never seen or smelled a Carolina Spice Bush, Calycanthus floridus, but do you think there could be one of those around somewhere? Do they even grow in Texas? Another possibility might be Lindera benzoin. Again I've never seen or smelled one.
...See More
Sugar Snap Peas versus Super Sugar Snap
Q
Comments (3)
Yes, plant thick. I have a few varieties that always do well and trying a couple more this year. Sugar Ann and classic Sugar Snap do well for me. I plant, direct seed, my first double row as soon as i can work the soil, then again the next 2-3 weekends, a week apart-ish. (wet rough weather will sometimes keep me out of the garden). If i relied on just one of those plantings i may not see one pea. Seeds are cheap and the harvest can be buckets full. Once the weather warms, in go my pole beans right behind the peas, in, again, a three week planting, but way less thick. As they are getting a footing, the peas start to brown and crisp and pull out with ease. Planting a few varieties, (i go overboard with 15-20), will give lots of peas and beans as they have different growth times. Early on i had given up on peas for a few years thinking i had the wrong climate but now that i 'insurance' plant i get enough to give plenty away. I get all my peas from Johnny's. And a random pack here and there if i can't help myself from the nursery racks...those racks seem to have a 'buy me' magnet. I try not to look...
...See More
“Who doesn't love brown sugar?” [flavor]
Q
Comments (25)
Twoyur, yes, I'm allergic to coconut, but the amount in Sleevendog's dry rub is probably not enough in an individual portion to give me a reaction, other than that my food allergies are getting worse with age and I'm not about to test it. It makes my tongue and mouth furry and tingly feeling, and I don't mess with things that are breathing adjacent. The problem is when there's more coconut in it than a few grains of sugar, but one can't taste it, which is why the thought of coconut sugar is shudder worthy, as is the sheer quantity of coconut product being used nowadays. It's a known allergen, and pointed out by law in food labelling requirements, but, of course, no such thing in home cooking. When I was a kid, more of us were allergic to coconut than peanuts! Thank-you, Beesneeds and Lars, for the exceptions! Thank-you, Sleevendog, for the information. It was a very interesting post even if personally potentially poisonous. :)
...See More
SuperCore Xtreme Maple Brown Sugar or ??? Help me pick!
Q
Comments (4)
We need alot more info and some pics of both your space and theose choices . I for one really dislike having to go looking for a bunch of items whaen the poster should be posting the items up for choice .
...See More
cloudy_christine
15 years ago
This all sounds like a lot more trouble than keeping a box of brown sugar around. If it's in a plastic bag, it should stay soft for a very long time.
grainlady_ks
15 years ago
When you do long-term home food storage you learn both white and brown sugar actually have an indefinite storage time, when properly stored.

I like to make my own brown sugar because you can decide how much molasses and what kind of molasses you'd like to use, as well as what kind of sugar you'd like to use. I prefer that deep rich Plantation Blackstrap Molasses. Freshly-made brown sugar is more aromatic in baked goods. You'll soon think commercial brown sugar has a stale taste, in comparison.

You can mix the sugar and molasses together with a whisk or even using an electric hand-held mixer, as well as a food processor. I like the hand-held mixer for the task.

You can "fix" hardened brown sugar by placing it in a 225-degree F oven for 10 minutes.

-Grainlady
triciae
15 years ago
Like Grainlady, I also make my own brown sugar. I love molasses & the flavor is just so much better. You won't believe the difference in things like gingerbread & gingersnaps. Heck, I think CCC are even better.

I buy my molasses from Calef's in Barrington, New Hampshire. They have their own & you still pump however much you want from a large wood barrel & put it into Mason jars stacked next to the barrel. Gosh, that stuff is good! We've been buying our molasses from Calef's for 20 years.

/tricia

Here is a link that might be useful: Calef's General Store, since 1869
eandhl
15 years ago
tricia, the soup mixes on Calef's site look delicious.
Bumblebeez SC Zone 7
15 years ago
I have made my own brown sugar before and find that it tastes like just like store bought after a few weeks in storage.
Initially, I found the molasses taste too strong but eventually the two meld. I make dark brown sugar.

I also prefer homemade syrup over store bought. Although not the same as real maple but a whole lot cheaper and still very good.

brown sugar, sugar and molassas

Comments (7)

bunnyman

Tracey_OH

Related Discussions

cloudy_christine

grainlady_ks

triciae

eandhl

Bumblebeez SC Zone 7

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US