How to make brown sugar at home?

We have checked all the kitchen drawers and the pantry at least three times so far, but there is no brown sugar anywhere. All you find is plain sugar. Great, here are tips on how to make brown sugar at home.

Let''s put despair aside for now. Make brown sugar with plain sugar and molasses.

1. How do I make brown sugar?

Measure out 400 g of sugar. If the recipe calls for a larger quantity of brown sugar, measure out less. If more is needed, measure more. Adjust the dosage according to the requirements of the recipe. Then shake the measured sugar in a medium bowl. Add 2 tablespoons of molasses. If you want your sugar to be darker in colour, and therefore a richer brown sugar, add one tablespoon more molasses.

When you buy BAM products, you can use the code RECEPT, which gives you a 10% discount on your entire purchase.

Stir the molasses into the sugar with the back of your hand. At first the colour will seem dull, but the more you stir the sugar, the more it will take on the desired brown sugar colour.

So just keep stirring. Any lumps of molasses are pushed into the sugar and slowly, while stirring, the brown sugar is formed.

2. What is the difference between brown sugar and regular sugar?

White and brown sugar can be used in different ways. Although they can sometimes be used synonymously, this can affect the colour, taste or texture of your final product. The molasses in brown sugar retains moisture, so using it will result in bakery products that are softer but denser.

For example, brown sugar biscuits will be more moist and dense, while white sugar biscuits will rise more, allowing more air into the dough and resulting in a more airy texture.

For this reason, white sugar is used in many bakery products that require proper leavening, such as meringues, mousses, soufflés and puff pastries. In contrast, brown sugar is used for dense bakery products such as zucchini bread and rich biscuits. Other uses for brown sugar can include rich glazes and sauces such as barbecue sauce.

3. What about taste and colour?

The main differences between white and brown sugar are taste and colour. Substituting brown sugar for white sugar in recipes will affect the colour of the final product, giving a light caramel or brown hue. Conversely, swapping with white sugar will serve a lighter product.

Brown and