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If you're in the middle of making up a batch of cookies or a cake, adding the ingredients as you work from a recipe in your cookbook, you may find that you are lacking something and need to make a substitution. If that something you are missing is brown sugar, there aren't really a lot of options for substitution, but the method below works reasonably well.
Determine how many ounces of brown sugar you need by looking at the recipe. One cup of brown sugar equals 8 oz. by weight.
Pour 1 oz. of table sugar and 1 tbsp. of molasses into a bowl for each ounce of brown sugar the recipe calls for, and mix thoroughly.
Add this mixture to the other ingredients at the point where the recipe calls for brown sugar.
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Comments
xanxei said
on 12/15/2009 Or, you know, just substitute white sugar. If you can taste the difference in the finished cookies, I'll eat this post. The health aspect is negligible as well. Brown sugar and white sugar are entirely interchangable.
[This is where I usually ask people: Did you know that Portobello (Portabella) mushrooms are just common cremini mushrooms grown overlarge and rubbery? They couldn't *sell* these things before they slapped a fancy sounding Italian name and a spicy price tag on them. Brown sugar isn't *quite* as ridiculous, but it's close.]