Brown sugar… how come you taste so good (I am singing to the Beth Orton version; in my head) As I was rummaging through my pantry yesterday, I ran into a little bit of a dilemma. I could not find dark brown sugar, there wasn’t any the three grocery stores in Kyustendil and I didn’t have time to swing (50 ml/ 90 km) to Sofia to pick some up. I knew that you could make it at home, but I hadn’t attempted it before.
I searched a few websites to find some proportions suggestions and the most frequent ratio was 1 tbsp molasses (меласа) to 1 cup of white granulated sugar for light brown and 2 tbsp to one cup for dark brown.
I added one tablespoon first, just to see the color and the intensity, then whisked until combined.