Anyways, I want to share with you how incredibly easy it is to make fresh, soft brown sugar.
All you need is sugar and molasses. That's it.
Before I show you how those two ingredients become brown sugar I'm going to take a little side trip and forever ruin molasses for you. A friend ruined it for me, so I will pass the favor on to you. One day while making something, I don't know what, I mentioned molasses, my friend chimed in "What did they do with the rest of the mole?" So not right... but still, I think of that every time I see molasses. And you're welcome. :)
I use Zulka Morena Pure Cane Sugar (affiliate link). I like it because it is minimally processed and tastes great. So yummy. Sugar, Mmmmm...
I use the Brer Rabbit Molasses (affiliate link) because well, it was on sale and I love the no mess easy pour lid. Any other lid type and I lose half my molasses down the side of the jar. Grr... Anyway...
Brown sugar is really sciency and specific, super easy to mess up.
Riight... I don't measure, I just dump it in until it looks about right. Rule of thumb is 2T molasses for every cup of sugar. You can adjust that according to your preferred taste.
Now you get to stir, stir and stir. This can be done in a stand mixer or with a little beater thing, but I have found those take a long time and I have to scrape down the sides of the bowl on occasion. Who wants to do that? So, I just get my hands in there and squish it around until it's all combined.
And there you have it, brown sugar. I think it took me a total of 3 minutes, including taking these pictures, start to finish. Store it in an air tight container or better yet, go make some cinnamon rolls!