Rocky Mountain Brown Sugar
In keeping with the theme of “recipes for an arid climate”…. I introduce to you “Rocky Mountain Brown Sugar!” Ok, so there’s really ‘no such thing’ as Rocky Mountain Brown Sugar… but, if you’ve lived in a humid-free zone you may know the “I’m big time bummed” feeling of reaching into your pantry to grab the brown sugar (when making your favorite chocolate chip cookie recipe) only to find a brown sugar BRICK. Something had to be done.
It’s real easy to make your own brown sugar! Sugar + molasses = brown sugar. Ta da! Two tablespoons of molasses will give you a perfect medium brown sugar. If you want dark brown sugar… easy… just add another 1-2 tablespoons of molasses!
I was wondering how I was going to evenly distribute the molasses. Was I supposed to mix it with a fork? a whisk? with my most prized possession….
So, the KitchenAid was the perfect tool for whipping the molasses and sugar into this light, fluffy mixture. You do have to give it a good run in the mixer though…
When you first start to mix the sugar and molasses, it will get a little clumpy. No fear!
Your sugar and molasses will continue to blend together, just keeeeep mixing….. persevere
I always lick the batter from a whisk and this was no exception. I highly recommend turning the KitchenAid off first though.
- 1 cup sugar
- 2 Tbsp molasses
- Combine the sugar and molasses in a mixer
- Mix on medium speed for several minutes
- Store in an airtight container
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