First, let’s talk.
Is brown sugar more healthy than white sugar? Like brown rice vs. white rice, brown bread vs. white bread? Is it less refined?
The Damsel looked up an article about how commercial sugar producers make brown sugar and got confused. But it seems it comes down to this: maybe they used to do it differently, but nowadays, they make white sugar by refining out stuff, and make it brown by adding some of that stuff back in. #headscratch.
And, as you might guess, once the stuff is in your body, it can’t tell the difference. Sugar’s sugar.
But can you make brown sugar yourself at home? Yes! It’s as easy as kindergarten.
For every one cup of white sugar, add a tablespoon of molasses.
Mix well, being sure to scrape down the sides to coat all that nasty white stuff until it’s pleasantly brown. You can do it old school and just go at it with a fork, or an electric mixer will do the job quickly.
You can add another tablespoon at this point, for “dark” brown sugar. You can vary the kind of molasses you use, too, if you feel the need. The Damsel has enough going on in her life that she feels no need to add a brown sugar variable. But she gives you permission to go there. Have fun.
The resulting brown sugar is fluffy, yet clingy, so you can pack it into a measuring cup as usual. The Damsel found it interesting that when she measured, she had pretty much exactly what she started with: 1 cup + 1 tablespoon brown sugar.
No more running to the market when you’re in the middle of a cookie baking project! The Damsel feels in her heart that this method must also be cheaper than buying the plastic packages of brown sugar. But she has a cold, so she can’t do math today.