The other day, the kids were begging me to make some chocolate chip cookies but I didn't have any brown sugar. So I told them I would look through my recipes for a cookie that didn't require brown sugar. While looking, I came across the description of what brown sugar itself is.It says that brown sugar is either produced after refined white sugar is removed from beets or cane or is the result of mixing refined molasses syrup with white sugar crystals.
As I read this I thought, "Wow! I can make that!" After all, I had the molasses syrup and the white sugar. So, I got those ingredients out and set about making my own by used my best judgment on the amounts that I needed and mixed them together with a fork in a glass bowl.
I was amazed at how fast it started turning into brown sugar. I had used a bit too much molasses so I added a bit more sugar to lighten it. It looked beautiful when it was finished and I was very pleased with myself for having tried it.:)
More info. on brown sugar:
1.Dark brown sugar has a more intense flavor.
2.If brown sugar hardens, store in a closed container with a slice of apple or a moist slice of bread. ( I use the bread)
3.When measuring, firmly pack it into the measuring cup.
1 comments:
I decided to visit this blog this morning to see if you had posted anything and you have!! Thank you so much for the info on Brown Sugar!! This is very good and useful information. Thank you for sharing. Now I can make brown sugar myself! I usually don't use white sugar--I use raw sugar which already has a caramel color to it. But occassionally I keep white sugar on hand. I'm sure the kids enjoyed the cookies!!! :)
~Unfurling Flower~
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