UNRAVELING THE RELATIONSHIP BETWEEN BROWN SUGAR AND SO-NOURISHING MOLASSES
BY OSARHIEME FOLA-ALADE
Have you ever used brown sugar for your cakes and baked goods, and then observed that brown sugar is much moister than granulated white sugar. Why would that be? Let’s dig in.
I’ll tell you The Big Secret. The natural, most nutritious and organic state of cane sugar is in the brown form. In other words natural cane sugar is brown.
However, during the refinement process to make white sugar, a thick brown liquid is extracted from natural cane sugar.
This extracted thick brown liquid is the most nutritious part of sugar, and is called molasses (otherwise known as black treacle. Note that black treacle is a slightly lighter version of molasses, but is still very nutritious). Molasses and black treacle are actually so nutritious, they contain vitamins and minerals such as
- Vitamin B6
- Lactic Acid
So Molasses and Black Treacle are actually multivitamins in nature. Yes they are, and you learnt that here! When molasses is extracted by centrifuge from crystallized natural cane sugar, it leaves the sugar crystals looking dirty white in colour.
This dirty white coloured sugar then goes through a further refining bleaching process to produce granulated white sugar.
Now, what we actually need for baking fruit cakes, some chocolate cakes, puddings, gingerbread and other delicious bakes is brown sugar, which can be quite pricey in the shops and markets, and sometimes is not even readily available in some locations. My fruit cake recipes have black treacle/molasses and brown sugar playing key roles in making them so highly nourishing and supermoist.
So how do we make brown sugar at home? We add back the molasses or black treacle to white sugar & voila – we have natural cane sugar back!
Below is my simple recipe for making brown sugar at home.
Make homemade brown sugar below:
MY RECIPE FOR MAKING NATURAL CANE SUGAR OR BROWN SUGAR AT HOME.
(This recipe makes 600g Dark Brown Sugar)
- 500g Granulated White Sugar
- 1/4 Cup (Quarter Cup) Molasses or Black Treacle.
- Measure your ingredients and pour into a mixing bowl.
- With a wooden spoon or hand mixer, mix it together until thoroughly combined into one colour brown sugar.
- Thats It!
Instructor’s Notes :
- This is the brown sugar colour I like and use.
- If you want a lighter brown sugar in colour, you can use 1/8 cup instead of 1/4 cup. This combination will give you a lighter brown sugar but note that it will be less moist and wont weigh up to 600g.
- While mixing dont be alarmed if the sugar looks like it has formed brown clumps. Just keep mixing and smoothening until you have smooth brown sugar.
- Always have at least a can of molasses or black treacle at home or in your bakery. I have a huge gallon in my bakery that I have been using for almost 2 years and its no where near finishing. It saves you money and time in looking for brown sugar, and more profit for you of course if you are a cakepreneur!
Learn How To Use Brown Sugar and Molasses (Black Treacle) To Make Amazing Cake Recipes In Baking Intelligence Module 1 – The Basics Of Baking + Supermoist Cake Baking.