Brown Sugar better than store bought and fresh!
Have you ever skipped a recipe because it had brown sugar in it?
Have you gone to the pantry only to find out your brown sugar is hard and unusable?
How about thought you had some only to find out after the stores are closed you needed some?
We use brown sugar in our oatmeal at least once a week.
I never remembered to buy it.
Finally, I decided to just figure out how it was made.
I was SHOCKED!
Can you believe it!?
Sugar and Molasses!
Since the ingredients have extremely long shelf life, you can have brown sugar whenever you want.
No more dried out lumps, no more running to the store. Just keep sugar and molasses around and you are good to go!
On to the recipe.
Always fresh Brown Sugar
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Serves: 2 cups (packed)
2 cups Granulated sugar
1/4 cup Gluten free molasses *
Mixer (stand or hand your choice)
Put the sugar in the mixing bowl and start the mixer on medium.
Slowly pour in the molasses (* you do not really have to measure this, just add it and stop when it is as dark as you want it to be).
At first it might not look like it is going to work, keep mixing slowly adding the molasses as you go.
Eventually it starts to come together and you have perfect brown sugar.
This lasts for weeks, so if you use it often free free to make more. I measured this for you guys.
Normally I do not measure it, I just put a bunch of the sugar in the bowl and open the jar of molasses and slowly drizzle it in.
Store in an airtight container, canning jars are great but zip top bags work just as well.