I don’t remember exactly when I started making my own baking sugar. It’s just one of those things that I’ve done forever, and seems completely normal to me. Recently, when my teenager decided she wanted to make cookies, she couldn’t locate a bag of “the brown stuff” like what she’s used at grandma’s house. Way to pay attention to what goes on in our house, kiddo! She sent me a flurry of increasingly agitated texts while I was at the grocery store, until I basically had to say WHOA CHILD, WHOA.
When I got home, I told her we were going to make her dark brown sugar, and oh man, if you could see the face she gave me. There was almost a stomping off into her bedroom, because she dubbed the entire thing “way too much work.” Pfft, if it was way too much work I would still be buying the boxes of Domino sugar for 99 cents.
If you are already pulling out the mixer to bake something, making brown sugar is not a big deal. AT ALL. I like to make what I need, and not keep it hanging around, because I don’t feel like it stores well. The confectioner sugar, on the other hand, lasts forever.
So, when you realize just how simple it is to make your own baking sugar, you’ll be kicking yourself for waiting this long. The best part — only having regular plain old sugar on your shopping list, and never running out during the middle of a recipe again!
What You Need for Brown Sugar:
- Plain ol’ white sugar — vegans, see my note below*
- Molasses (I like Wholesome Sweeteners Organic Molasses)
- A stand mixer with whisk attachment or a hand mixer
That’s it — for real. Now, the magic can happen!
For each cup of LIGHT brown sugar — you’re going to want to add 1 tablespoon of molasses.
For each cup of DARK brown sugar — you’re going to want to add 2 tablespoons of molasses.
It’s not a total and utter scientific process. If you want your dark brown sugar super dooper dark, add more molasses.
It will start out looking sad and clumpy, and you will start to wonder if maybe you should stop trying to make things you find on Pinterest, and what a waste of time and ingredients. Never fear. Mix mix mix mix mix mix mix.
…and it will turn into beautiful fluffy brown sugar! That’s it. The end.
What You Need for Confectioner Sugar:
- Plain ol’ white sugar
- Cornstarch (I’ve found organic, non-GMO verified cornstarch!)
- Food processor or Vitamix/Ninja/Blendtec type device
Add 1 tablespoon cornstarch to each cup of sugar, to keep it from getting cakey and ridiculous and difficult to work with. Then blend the crap out of it.
It can take awhile to go from this…
…to this. But be patient and keep at it until it becomes a silky smooth powder. Also, let it settle a little before you pull the lid off, or your kitchen will look like an episode of COPS gone wrong.
The powered sugar stores wonderfully in pretty much whatever kind of container you want to put it in. Just uhm, be careful when sending a gallon size bag of it to high school with your kid for cooking club. Because… yeah. You don’t want that bill from the drug sniffing dogs to be sent to your house.
And we’re done.
Tell me — are you going to try it? Did it make your life easier?
*For you vegans who are concerned about animal products in your sugar, I’ve located this list of vegan sugar manufacturers)