I live in a place where brown sugar is not easily found. I can find brown pouring sugar but not the packing kind. I miss this with some recipes. Any ideas out there?
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Brown sugar is just sugar with molasses added. The ratio is 1 cup sugar to 1 Tbsp molasses for light brown sugar, and add a little more molasses for dark brown sugar. Easy peasy!
I posed the same question a while back and got these replies: http://www.food52.com/foodpickle...
However, if you are making cookies (as I was) you will probably find that the substitution does not yield the same results . . .
Had exactly the same issue when we lived in India. There are different kinds of brown sugar, and some are actually simply less-refined sugars, but the vast majority is simply white sugar to which molasses has been added back in. Experiment a bit with the proportions to get the darkness you're after. Now, follow-on is that I don't know how easily you find molasses? If you're having trouble, 'treacle' is a dark molasses and works fine and health food shops might be a source of molasses if you have a hard time finding it in regular supermarkets where you are.
Thank all of you for your answers.Everyone imparted some good info.I.am missing a nice caramelization and taste with the pour variety. I find brown sugar in Thai grocery stores at times. It seems to ferment or spoil after a bit of time. Still haven't quite figured it out yet. I can find molasses. I'll have to start experimenting.
A friend who lived in Bangkok before coming to South Africa recommends Villa Supermarket, or making friends with an American diplomat...seems they stock it at the commissary!
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Well played. You deserve a cookie.
Bonus: It's dairy-free, too.
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