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I know we've all done it. You're right in the middle of making something and you realize that you don't have a necessary ingredient. Well if that ingredient is brown sugar, you may be in luck.If you happen to have granulated sugar and molasses, you can make brown sugar. I've never actually measured the amounts before, as I generally just add molasses until I like the results. But I think it'd be 1-2 tablespoons of molasses to a cup of sugar, if you feel you need measurements.
This can be a big help in a pinch. If you don't have any of these staples, well, I guess this wouldn't be much use to you. But you never know when a tip might come in handy.
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3-12-2008 @3:18PM Celeste said... This trick also works the other way. My sister-in-law loves my recipe for ginger cookies, which calls for molasses (as well as regular sugar), but she hates working with molasses since it's so messy. She substitutes brown sugar in the recipe (keeping the proportions right) and is delighted that she never has to use molasses again.
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3-14-2008 @5:30AM Micah said... Sounds like a bit of an expensive substitution (although what would I know, I've never bought molasses). I would think it would be cheaper to just run down to the corner store and buy a bag of BS (hehe), though with gas prices the way they're going... maybe not.
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