Monday, October 23, 2006

Brown Sugar Substitute


The other day I found myself in a quandary. I needed dark brown sugar to make some cookies but I only had light brown sugar. What to do??? I found this site and it solved my problems!! I figure that surely I'm not the only one to ever have run into this dilemma before, so here's what I found out...


Brown Sugar Substitute
-For each 1 cup firmly packed light brown sugar called for in a recipe, use 1 1/2 tablespoons molasses plus 1 cup granulated sugar.


-To make light brown sugar from dark brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar.


-For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.

10 comments:

My heart is always home said...

Thanks for the tip! I made your Best Brownies yesterday. Yummy!!

Mrs. U said...

Be careful, they are addictive! HAHA!!

His,
Mrs. U

Anonymous said...

Question about the dark brown sugar substitute--I only have blackstrap molasses on hand; will that work?

Mrs. U said...

Hi Anonymous!!!
I am not familiar with the uses of blackstrap molasses, I am sorry to say. However, I did find this...

"Dark molasses: After the first boiling and removal of the light molasses, the syrup is boiled again, and the lightest liquid is drained from the top -- this is the dark molasses. It is much darker and thicker than light molasses, and the taste is less sweet. Dark molasses is generally used as a flavoring in American classics such as gingerbread, shoofly pie, indian pudding and boston baked beans.

Blackstrap molasses: After the second boiling and removal of the dark molasses, the syrup is boiled a third time, and the thick liquid which remains is called bootstrap molasses, which are the dregs of the barrel. Bootstrap molasses is very dark, very thick, and almost bitter. Bootstrap molasses is rarely used in recipes."

I found this information at http://www.recipesecrets.net/forums/ask-cooking-questions/26515-molasses.html.

So just from reading this, I would not use blackstrap molasses. I suppose trying it once wouldn't hurt anything, as long as you are aware that it might not turn out too well!!

I hope this helps!!!

His,
Mrs. U

GrandKat said...

I actually like the formula for light brown sugar to turn into dark brown sugar in my blondie recipe!Much more complex and tastier.....

jean said...

hope you're still there, your recipe for dark brown sugar really helped me with a stevia molasses substitute in my 3-bean recipe.

Mrs. U said...

Hi Jean!!
Yes, still here!! I am so glad that this helped you! I've had SO many "uh oh" moments when cooking when you realize that "uh oh" you don't have such and such ingredient!! I run to the computer to google a substitute!! Glad this worked for you!

His,
Mrs. U

Michaela said...

Oh my gosh! Thank you soo much!! This is my last day to make cookies to ship around the world for Christmas and I am totally out of brown sugar and have no car, this was an amazing help! Thanks again!! - Michaela

J said...

Thank you! Just what I needed to know!

dobermom said...

Thank you for this tip. Am trying to make Boston Baked Beans using Fannie Farmer Method. This should work like a champ! Lil

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