Brown sugar is simply white sugar mixed with molasses. It is not quite as sweet as white sugar due to the bitterness of molasses. It has a higher moisture content and is sold in light and dark varieties. The only difference between the two is that dark brown sugar has a higher molasses content than light brown sugar. Light brown sugar can be used as a substitute for white sugar, but due to the slightly higher moisture content can change the texture of a baked good.
Brown sugar is commonly used in cookies, muffins, and quick breads where a stronger flavor is warranted.
Step 1: Ingredients & Instructions
1. Add one cup of white sugar to a food processor. Pour one tablespoon of molasses onto the top of the sugar.
2. Whiz in a food processor until the color is uniform.
For dark brown sugar, follow the same steps as for light brown sugar but add one extra tablespoon of molasses (two tablespoons molasses per cup of white sugar).
How to Save Rock Hard Brown Sugar
Brown sugar contains moisture. If left unused long enough, moisture will eventually evaporate creating rock hard brown sugar crystals. When this happens, there is no need to throw it out. It's just dehydrated and can easily be saved. Place a small piece of bread or a few apple slices in the container and seal tightly. Let sit for one day, remove the bread or apples and give it a good stir.
If you need to use brown sugar straight away you can place it in a bowl with a damp paper towel, cover with plastic wrap and let sit for about an hour. Give it a good stir and you'll be good to go!