Today I learned how to create brown sugar. *cue: *jaw-dropping what??? moment.*
Yes folks, brown sugar does not necessarily mean healthier or unrefined. Turns out muscovado sugar is unrefined, whereas turbinado and demerara sugar are examples of partially refined sugar. The brown colour and taste difference we experience actually boils down to the quantity of molasses. What this means is brown sugar takes on a deeper flavour, the sort associated with gingerbread and gingersnaps (Serious Eats explains this in more detail here) Turns out that some varieties of brown sugar sold on the shelves are a mix of white sugar and molasses.
Well I can do that.
This recipe came from a book I’m reading called ‘The Homemade Pantry,’ by Alana Chernila. It’s a great book with basic recipes for dairy items such as ricotta, cereals such as granola, soups such as broths and stews, and so on and so forth. There are anecdotes before each recipe, drawing you into her personal stories, which are fun to read, making it a more personable recipe book.
And so, the recipe. Add two teaspoons of molasses (unsulphured) to each cup of granulated sugar and fluff with a fork. That’s it! I added an extra teaspoon since I liked the added flavour from the molasses. According to Chernilla, it will last up to 6 months, covered. Easy peasy lemon squeezy.
I’m never buying brown sugar again. Ever.