On your real food journey, have you ever missed having brown sugar in the house?
Like many, once our family started on our real food journey, one of the first changes we made was to avoid heavily processed sugar, which most certainly included the heavily-refined sugars at the store – and brown sugar among them.
Instead, we use whole cane sugar in its various forms – evaporated cane crystals, sucanat, rapadura, etc – which works well in most applications, but for things like powdered sugar and brown sugar – well, not so much. Sometimes there are just no substitutes, and for at least a couple of years, we just went without.
But then I discovered, just like with homemade powdered sugar, it’s actually incredibly easy to make your own brown sugar.
Want to know how easy? Look:
To make one cup of light brown sugar, combine 1 cup whole cane sugar with 1 1/2 tablespoons molasses (any variety).
To make one cup of dark brown sugar, combine 1 cup whole cane sugar with 3 tablespoons molasses (any variety).
This is my (current!) favorite wholesome sugar – and it’s organic and fair trade, yay!
If you have a food processor, the job is even easier and makes the course whole cane sugar crystals a bit finer. However, if you prefer to work by hand, it’s totally doable with just a large bowl and a fork. Merely stir and mash until the mixture is completely homogenous.
See? Easy peasy lemon squeezy!
Or at least, that’s what my seven-year-old daughter would say – and this job is perfect to give to a child who is eager to help in the kitchen, as even to a toddler can master this recipe!
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