Wednesday, June 29, 2011
I was reminded yesterday that brown sugar is not a less processed form of white sugar. In fact, it's just white sugar with molasses added. Now I can't be bothered making brown sugar every time I need it so am happy to buy it. However, some recipes call for dark brown sugar - and I draw the line at buying that. Instead, I add molasses to either white caster sugar or brown sugar - whatever I have more of in the cupboard at the time.
Above is packet white caster sugar, packet brown sugar and dark brown sugar I've made from pulsing 2 cups of caster sugar with about a 1/4 cup of molasses in a food processor.
Life is sweet. Crowded cupboards aren't.