You'll never need to buy brown sugar again.

[kestrel91316]

1 c granulated sugar (organic if possible)
2 T blackstrap molasses (organic if possible)

Pour sugar into a medium bowl or plastic container. Drizzle molasses over it. Mix in well with a fork - it will take a few minutes to get it all mixed thoroughly.

Nice, moist, fresh brown sugar. I make up a couple of cups at a time and it never has a chance to get dried out. Oh, and the blackstrap molasses has LOTS AND LOTS of potassium in it so this stuff is actually nutritious.

[prairierose]

1. Thanks, Kestral. I will...

have to try this one of these days.

[dmr]

2. I appreciate this, because I tend to run out of it.

I knew molasses was in brown sugar, but never knew how simple it would be to make.

I'll just make sure I keep a bottle of molasses in the house.

[lbrtbell]

3. I didn't know molasses has potassium

That's good to know, and I'm looking forward to trying your recipe.

[kestrel91316]

5. BLACKSTRAP molasses does. I am not so sure about your garden variety

el cheapo stuff.

[woodsprite]

4. It also has lots of iron.

I had low iron before I went into the hospital for surgery, so the dr. suggested that I pump up my consumption of lean red meat, spinach, beets, and add 2-3 tablespoons of black strap molasses each day to my diet. It worked, and I didn't have to postpone or have a transfusion before surgery.

[Howler]

6. EMMMMMMM Yummy!

Thanks kestrel91316,
I will try that.:hi:

[watrwefitinfor]

7. Maybe someone can tell me if I'm getting dotty in my old age,

but I have a strong memory of brown sugar not containing molasses. This memory tells me each sweetener was a step in the process of making sugar. That molasses was the least refined, dark brown sugar a little more refined, then brown sugar, and finally the end result, the highly refined white granulated sugar.

I can remember being surprised a few years ago when I read a label for brown sugar (trying to make sure it was made from cane, not beets) and the label said they had added molasses.

Did I imagine all that?

Ok, apparently not.

http://www.wisegeek.com/what-is-brown-sugar.htm

Brown sugar gets its distinctive color and flavor from the presence of molasses. It may be either unrefined or partially refined, so that it naturally retains molasses, or it may be produced by adding molasses to refined white sugar. The latter method is more common in commercial brown sugar.

I swear, google is something! Apparently now all the brown sugar on the grocery shelves is highly refined with the added molasses. At least, that's all I've been able to find, so I started to think, maybe I imagined all that.

I seem to remember it tasted a whole lot better, too. Grandmother's caramel pecan cakes with about 7 layers, all that frosting made from the dark brown sugar (first time I ever tasted a praline I was amazed - I thought they had Grandmother's caramel frosting recipe!).

And brown sugar on the oatmeal - oh, my. But it did harden fast - now this stuff never gets hard.

But it is terrific to have your recipe for adding molasses to the sugar - I frequently want to use brown sugar on something but don't bother to keep it. Usually I shrug and go on - now I can make my own. :-)

This new forum is pretty good.

Wat