Hi Bold Bakers! Brown sugar is such an important ingredient
when it comes to baking. It adds caramel and depth to a lot of recipes. However, it is not widely available, and white
sugar is just not the same substitute. So, I’m going to show you how you can easily
make it yourself. All you need is some sugar and molasses. So in a little bowl, we’re just going to
add in some white, granulated sugar—same sugar we use for baking. Into the white sugar, we are going to add
in some molasses. Molasses is also the exact same thing as treacle. However, honey, or syrup, cannot be substituted. You need molasses. Then all you want to do is go in with your
fingertips, and rub the treacle into the sugar. This might seem like a messy job, but give
me a few minutes and you’ll start to see the fruits of your labor. So keep on rubbing in your treacle—do you
see this?—until your sugar starts to turn brown. Isn’t that amazing? Do you see how fast this is? In seconds, it starts to turn into light brown
sugar. This will save you money, but it will also
save you a trip to the shop for those times when you run out of brown sugar. Brown sugar is a must in recipes like gingerbread,
brownies, my chocolate chip cookies—those need brown sugar because it actually gives
an extra depth of flavor to those recipes. So as you can see, all of the molasses is
thoroughly rubbed in, and we have for ourselves some brown sugar. Isn’t that amazing? I’m still astonished that this is how you
can make brown sugar. So you can use this in any of my recipes where
it says, “brown sugar.” It’ll work really well. And already, if you’re wondering, “what’s
the difference?” It’s caramel, it is flavor, it is yumminess—it
is so great in recipes. Now there is also dark brown sugar, and some
recipes specifically call for dark brown sugar. They want something a little bit deeper, and
more caramel flavor and color, so that is super easy to make as well. All we’re going to do is add a little bit
more treacle into this sugar, and that will give us dark brown sugar. Basically for dark brown sugar, you just need
double the amount of treacle you used for light brown sugar. You’ll notice in recipes that some call
for light, some call for dark. It’s up to you which one you like to use. It always breaks my heart when I read comments
and people say that they can’t buy brown sugar and can they use white. It’s just not the same thing. When you think about, like, my Single-Serving
Cookie recipe, one of the best parts of that is actually the brown sugar. It’s what makes it gooey, it’s what gives
that its lovely color and flavor. And as I was talking, do you see this? We have made ourselves dark brown sugar. I mean, you guys, this could really not be
easier. The way you store brown sugar is in an airtight
container, and also with a label on it. I have a link to the containers and the labels,
and also the recipe for brown sugar on my website: BiggerBolderBaking.com. Now one last little tip: brown sugar is notorious
for clumping as it sits. So one way to stop it from doing that is putting
in a slice of white bread. I know it seems really random, but brown sugar
has moisture in it, and that’s what makes it clump. The white bread will soak up the moisture
and stop it from clumping. So you just want to stick that in the middle
there. And that will keep your brown sugar nice and
dry, and clump-free. Now this brown sugar will keep indefinitely. It lasts forever. Keep it in the cupboard, and you will have
it for all of your baking. I have lots more great videos of how to make
cake flour, how to make buttermilk, cream cheese, tons of stuff, so make sure you go
check the other ones out!