It’s frustrating when you’re ready to bake delicious cookies or cakes and find you don’t have any brown sugar. Not a problem. Let’s take the mystery out of this soft delicious sugar. Did you know that brown sugar is just regular granulated sugar with molasses added? Once you know the secret, you’ll never run out again.
1 Cup Light Brown Sugar
Combine 1 cup granulated sugar with 1 1/2 tablespoons molasses
1 Cup Dark Brown Sugar
Combine 1 cup granulated sugar with 1/4 cup molasses
Softening Brown Sugar
When brown sugar is exposed to air it can solidify as it loses moisture and become very hard. You can prevent this by limiting brown sugar’s exposure to air and dry conditions. Store it in the refrigerator or a cool, dark place in a nontransparent, airtight container. If your sugar still becomes hard, here are a few ways to soften it.
To Use the Brown Sugar Right Away 1. Place brown sugar in a microwavable bowl. 2. Drape with one or two damp paper towels. 3. Cover bowl with plastic wrap. 4. Microwave on high for 10-second intervals until the sugar becomes soft.
5. Break apart with a fork and use right away.
To Use the Brown Sugar Later
1. Cover with a damp paper towel and plastic wrap, and let sit overnight at room temperature.
2. Place a wedge of apple or a slice of bread in the bag overnight. The sugar will absorb the moisture from these foods.
