Brown sugar, whether light or
dark, is refined sugar into which molasses has been added back.
Used
in various recipes it should be measured by packing firmly into the
measuring cup.
Dark Brown sugar will have a stronger molasses flavor
than light.
Brown sugar can be made at home by mixing white granulated sugar with molasses, using one tablespoon of molasses for every cup of white sugar (one-sixteenth or 6.25% of the total volume). Thorough blending will yield dark brown sugar; for light brown sugar, between one and two teaspoons of molasses per cup should be used instead. It is, however, simpler to substitute molasses for an equal portion of white sugar while cooking, without mixing them separately.
RECIPE
CARAMEL SAUCE
Ingredients:
1/2 c brown sugar*
1 T corn starch*
1/8 t. sea salt*
1 c boiling water
2 T butter
1 t. Spicery Shoppe vanilla flavoring*
Combine sugar, cornstarch and sea salt in small saucepan.
Add
boiling water and cook til thickened and clear, stirring constantly.
Remove from heat and stir in butter and vanilla.
*Ingredients available at
www.barryfarm.com
