Why It Works
- Measuring by weight eliminates variables for a precisely calculated blend.
- True molasses, not blackstrap, gives brown sugar its characteristic flavor and color.
- Patient mixing ensures a homogeneous blend that behaves just as it should.
With a jar of molasses on the shelf, you can always whip up a batch of DIY brown sugar in a pinch. It's not necessarily tastier or more convenient than the real deal, but without question, it's better than having to give up on a batch of your favorite cookies.
- 12 1/2 ounces white or toasted sugar (about 1 3/4 cups; 355g)
- 1 1/2 ounces unsulfured molasses, not blackstrap (about 2 tablespoons; 40g)
In the bowl of a stand mixer fitted with a paddle attachment, combine sugar and molasses. Mix on low speed until roughly incorporated, then increase to medium speed and mix until light, fluffy, and perfectly homogeneous, with an appearance just like that of real brown sugar. Use in your favorite recipes, or store in an airtight container up to 1 month at room temperature.
Stand mixer fitted with a paddle attachment
In winter months, pantry staples like sugar and molasses may be too cold to blend. If it's chilly in your kitchen, prepare a water bath and warm the bowl of sugar and molasses to about 70°F (21°C) prior to mixing.