My pantry is just about bursting with ingredients, but somehow, whenever I get the last-minute itch to bake, I always seem to be out of one or two things. It will be a Sunday night and I'm all set to make cookies, when I realize I'm out of something. And do you know what that something usually is? Light brown sugar. I don't know what it is about light brown sugar, but it disappears from my kitchen. Dark brown sugar, white sugar, and even confectioner's sugar pile up like crazy, but light brown sugar always goes out of stock.
No one likes to go to the supermarket on a Sunday night, especially me, so when pastry pro Nick Malgieri gave me this tip a while back, I knew it would come in handy. I was interviewing Malgieri about the carrot cake recipe he created for Epicurious, as part of our Classic Recipes series, and he mentioned this little nugget.
If you're out of light brown sugar, substitute a combination of equal parts dark brown and white sugar. Malgieri warns against switching to all dark brown sugar, because there will be too much molasses flavor, but the composite sugar (the half white sugar-half dark brown sugar combo) will come close to mimicking the mild molasses notes of light brown sugar. Late night baking crises averted.
Do you have any baking substitutions you think really work? Spill your secrets!
(Photo: Romulo Yanes, Gourmet)
ajkmaryland, yes. Stir in 1 tbsp of regular molasses per 1 cup sugar for light brown, 2 tbsp for dark brown. Stir with a fork or a hand mixer. I found the fork works a little better because from time to time you'll want to mash molasses globules against the side of the bowl. Either way, it takes approximately forever to get it mixed just right but after that it is indeed just right and indistinguishable from purchased brown sugar.
What's wrong with the deeper flavor of dark brown sugar? It's my go-to.
Yeah, I would assume you mix molasses w/ white sugar, just not as much as if you were trying to mimic dark brown.
As for substitutions in general, I substitute something every time I cook. I haven't followed a recipe exactly in ages!
Use dark honey as a replacement! Buy allot, it never goes bad.
Doesn't this mean that I can also substitute a combination of
white sugar and molasses?
Homemade brown sugar is a simple combination of granulated sugar and molasses. Here's how to make both light and brown sugars at home. Comments Credit: Joe Lingeman Brown sugar is the sticky, fragrant sweetener that adds
moisture and flavor to so many of our favorite baked goods, from chocolate chip cookies to banana bread. But if you find yourself staring into an empty box, don’t fret — you’ve likely got everything you need to make brown sugar from scratch. The only difference between light and dark brown sugar is the ratio of molasses to sugar. Dark brown sugar has more molasses, so you’ll need
more of it to make dark brown sugar at home. The following ratios (and the recipe below) yield 1 cup brown sugar, but the recipe can easily be scaled up. For example, you could use 1/4 cup molasses for every 1 pound of granulated sugar. Light brown sugar: Use 1 tablespoon molasses for every 1 cup sugar. There are a few ways to combine the sugar and molasses. You can use a large bowl and fork, which is low-tech and easy. You can also mix it up in a zip-top bag — make sure it’s tightly sealed, then massage the mixture until combined. But giving it a few quick pulses in the food processor is the fastest, easiest way to mix up brown sugar at home. Your homemade brown sugar
can be used right away for baking or cooking, or it can be stored in an airtight container, where it will keep well for up to one month. Just as you would with store-bought brown sugar, lightly pack it into your measuring cups whenever you use it. What’s the Difference Between Light Brown and Dark Brown Sugar?
Dark brown sugar: Use 2 tablespoons molasses for every 1 cup sugar. The Best, Easiest Way to Make Brown Sugar
Storing and Using Homemade Brown Sugar
Homemade brown sugar is a simple combination of granulated sugar and molasses. Here's how to make both light and brown sugars at home.
Ingredients
- 1 cup
granulated sugar
- 1 to 2 tablespoons
molasses (not blackstrap)
Instructions
Measure out the granulated sugar and molasses. Measure 1 cup granulated sugar. Measure 1 tablespoon molasses for light brown sugar or 2 tablespoons for dark brown sugar.
Combine the sugar and molasses. Place the sugar and molasses in the bowl of a food processor fitted with the blade attachment. Pulse until the molasses is completely incorporated into the sugar, about 1 minute. Alternatively, place the sugar and molasses in a medium bowl and use a fork to slowly work the molasses into the sugar.
Use or store the brown sugar. If not using immediately, store in an airtight container at room temperature up to 1 month.
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