If you are anything like me, you run out of brown sugar when you really need it most. It’s easy to make at home and here I’ve given variations so you can make both light and dark brown sugar.
Makes 1 cup
1 In a medium bowl, combine the sugar and molasses. Using your fingertips, rub the molasses into the sugar until the molasses is completely incorporated and the sugar turns brown.
2 Store in an airtight container at room temperature for up to 1 year. Because of the moisture in the molasses, brown sugar has a tendency to clump together. To prevent this, add a marshmallow to the container; it will keep the sugar dry and fine.