Just like vanilla extract, brown sugar can be made at home, too. I prefer homemade brown sugar to the store bought variety, not only because it tastes 10x better but, because it’s a fraction of the cost. All you need is two ingredients, and chances are you have both of them in your pantry right now. Which means you no longer have an excuse to buy that overpriced crap that hardens within two weeks. But I’m convinced that once you try fresh brown sugar, you won’t want to buy that rock hard stuff, anyway.
BROWN SUGAR1 c. cane sugar1-2 tsp unsulphured molassesIn a small bowl, stir together the sugar and molasses, using a fork (for light brown sugar, use one teaspoon of molasses; for dark brown sugar use two teaspoons of molasses). It will take a few minutes for the molasses to distribute evenly, but keep stirring until no molasses clumps appear. Use immideately or store in an air tight container.Yield: 1 cup