I’ve been wondering lately what it might take to make my own brown sugar. Possible, impossible? I wasn’t sure yet. As a result of diligent research however, I realized the irony. Making your own brown sugar is in a way setting your sugar free. Essentially, your bringing the sugar “back home”, back to it’s golden-brown roots.
Brown Sugar’s history
Brown sugar has been a part of our lives since the 1400’s. Among other things that Columbus brought back, sugar might have been his best. By the mid 1500’s, sugar was a must in the ‘modern lives’ of people who discovered it’s ability to enhance baked goods. Over the centuries of sugar production, taking the brown out became a more popular option. Sadly, the time came when we viewed white sugar and being more pure than the brown or natural form of sugar. Brown would soon be an obsolete product.
I’m happy to say that over the years, we’ve wizened to white sugar. Many of us realize that white, refined, processed sugar is what brings us the ills in life. White sugar is not only an extremely unhealthy, overly used ingredient, but it’s extremely empty in nutritional value. In truth though, brown sugar never lost its place in the baking world. Not only does brown sugar have a full and balanced mineral content, but brown sugar is a moist product. So that when used in baking, it passes along moisture to the results in baking.
In Europe, I’ve found it nearly impossible to find organic brown sugar. Sadly, I’ve simply learned to live with out it. Yet, every time I would bake, I knew what I was missing. Not every substitute works as I learned, especially in baking. The chocolate chip cookie recipe is simply not the same with out using brown sugar.
I’m embarrassed to say that it’s taken me seven years to figure this out. Even more embarrassed to expose to you that it’s all been recreated by using 2 ingredients. Raw cane sugar and molasses. For a loss of better words, making your own wholesome version of brown sugar is just plain stupidly easy.
Only Two Ingredients
Two ingredients, yes, sugar is one, and molasses is the other. Being naive comes with a price of humility. You might feel your deserving of a brow beating. Convincing myself over the years that I could only buy brown sugar…well, I just don’t know what to say. There is a bit of light in this dark discovery though. Think of the resources saved by making your own versus buying. Yes, that’s right…one less plastic bag floating around the ocean waiting to be eaten by a whale!
Is this a big step in the environmental direction? I think so. Let’s say it’s one step further from your dependency on corporate America, and one big step for MAN. As you’ll discover, sugar is just the beginning of ‘do-it-yourself’ ideas. From making your own coffee cream, to your own pancake mix, we can be the change we want to be! Make Gandhi proud. Be the change. More and more, begin to think and ask, “can I make this myself?” I think you’ll see, the answer is more and more …
YES, you can!
- 500 grams raw sugar organic is always best
- 2 to 3 TBS Black strap molasses
- You can approach this recipe with the aid of a kitchen aid mixer. I put the sugar in the mixer with a metal blade, then using a large ceramic spoon drizzle the molasses into the sugar as it spins. Let the mixer run for a good few minutes. Stop, then use a wooden spoon to mix it up further. You might get a few dark lumps of sugar, but that’s ok. The process gets better, the more you do it.
- Pack the sugar, and store in a sealed container.
- and throw a label on it