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.
I had never thought to do that. Will definitely remember that one. And with the added molasses you are getting just a touch more goodness than with ordinary white sugar.
ReplyDeletei love the caramely taste of brown sugar.
ReplyDeleteI also just buy it as I figure it's easier but I love that it's so easy to make ♥
Well, well, well! I was always told and have read that brown sugar is indeed a less processed form of sugar cane. I was mislead...as some of our politians have said.
ReplyDeleteThere's nothing nicer than brown sugar on porridge on a cold morning, steam rising from the bowl.
Have a lovely week,
Vickixx
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