How to Make Brown Sugar (the old fashioned way)

I have become a resourceful woman since moving to a 3rd World Country (I like to call it an emerging country). Partly because of cost and party because of limited resources I find myself making a LOT of things from scratch that we readily have available in the U.S. One such thing is brown sugar. The funny thing about not being able to find brown sugar down here is that all brown sugar consists of is white refined sugar with molasses mixed in, AND raw sugar (which we have readily and cheaply available by the pound) is actually made here. I thought I could use the raw kind in my recipes calling for brown sugar, but it doesn't react the same way. For one thing, the crystals are a lot coarser, so it doesn't break down as easily when you cook leaving your baked goods a little cruchier and gritty in texture. You would think brown sugar would be manufactured here, along with the other sugar options we have like raw sugar, refined sugar, and powdered sugar. Well, after a little research I discovered how easy it is to make brown sugar and my problem is solved. AND, I can make cinnamon rolls, coffee cake, and lots of other goodies requiring brown sugar!

For all who want to know how easy it is to make it, follow along:

First, measure out 2 cups of white sugar into a fairly deep bowl with a flat bottom. You will need the extra room for work space.

Next, measure out 3 teaspoons of molasses.

Then, begin working the molasses in with a pastry cutter or a large fork until blended.

That's it! Here's what you end up with:

So easy, works in a pinch when you are in the middle of baking and discover you ran out, and it's economical as one jar of molasses will make at least 100 batches.

NOTE: The ration of sugar to molasses is 1 cup sugar to 1-2 teaspoons of molasses, depending on how dark you want your brown sugar. I use 1 cup sugar to 1 1/2 teaspoons of molasses.