The other day, I ran into a neighbor with a decidedly fretful look on her face. We were both in the cohousing pantry and she was looking for the brown sugar for a recipe she was making at home. There was none on the shelf.
It made me realize that I have not been properly shouting out one of my favorite kitchen tips:
Don’t buy brown sugar.
Brown sugar is sugar that’s been processed (i.e., granulated and had the molasses separated out) and then had a certain amount of molasses added back in. You can buy it, but Cheryl’s Law of Pantry Inhabitants dictates that then you will forever have the wrong grade of darkness: dark when your recipe wants light, light if it calls for medium, etc.
But you can avoid this. Instead, buy plain old sugar (if you’re a Costco member you can get a great deal on fair trade turbinado-type, by the way) and a jar of plain old molasses. Then, when a recipe calls for brown sugar you just combine the two. Here’s what I do (and I’d love to know if your ratios differ):
- For light brown sugar, I add 1 T. molasses per cup of white sugar
- For medium brown sugar, add 2 T. molasses
- And for dark, add 3 T.
Tuesday Tip is a new feature I’ll be offering weekly, focusing on ways to make your food life more simple, thrifty, healthy and family-friendly. If there are things you’re seeking or would like to know more about, do send a note!