I'd like to make my own brown sugar instead of buying it in addition to the molasses and granulated sugar that I always have on hand (not for a recipe, just for the pantry). What's the right ratio of molasses to white sugar and what's the best way to thoroughly combine the two? Can I use raw, unbleached sugar in place of white? Thanks!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.