What do you do to keep your brown sugar from hardening? Here's how to get the free recipe printable: www.thepurposefulpantry.com/homemade-brown-sugar/ And here's how to get the free pantry checklist. It's for newsletter subscribers and located in The Purposeful Pantry Library: www.thepurposefulpantry.com/basic-pantry-staples-checklist/
@@nancymweasel6561 I'm the same way! I keep mine in a ziploc baggie. If it gets dry (which it hardly ever does) I just throw a piece of bread in it like my grandma taught me.
@@lady_id.dixiet_dixt it doesn't change the flavor. It gets used mostly in baking and you use use vanilla in most recipes anyway. Besides if it does change the flavor who doesn't like vanilla.
I have been making my own brown sugar for a couple of years now, and there is just no comparison to commercially made brown sugar. This tastes SO much better. The only difference between yours and mine is that I make it in 8-cup increments and store it in a glass canister. I use the little disk from the Prepworks Brown Sugar Keeper to keep it fresh. Works great! (The brown sugar keeper works really well, it's just that I prefer to make a larger batch than it will hold.) Great tip, Darcy!
Oh my goodness, what an idea. My husband is diabetic so we rarely bake, (it helps keep my weight down too), so a bag of brown sugar can sit in the cupboard for ages. Not any more now I know this. Thank you Darcy
I have been making my own brown sugar for about a year and I love it. I make it in 4 cup increments and keep it in a glass jar. I have never had a problem with it getting hard because I use it quickly. That does remind me that I need to make some though. I'm running low. LOL!
Hi, I'm a new subscriber to your channel and I am absolutely loving it so far!! I've been making my own brown sugar for a few years now and cannot believe the amount of money I wasted buying it in the store for so long only to have it get hard as a brick and unusable. Now that I make my own, I can make it when I need it and make it as light or dark as I want as well. Winner/Winner! I tried using my stand mixer once, but I found it to be too much of a clean-up for the amount I was making. I tend to do about 1 1/2 C of white sugar each batch I make. I make it in the Tupperware bowl I store it in and just use a fork (much easier than a spoon, spatula, or even a whisk) and some elbow grease. It is a bit of a workout, but so much easier to only have a fork to wash when I'm done. I don't know if it is because I use brown sugar fairly regularly or what, but I've never had my homemade version get hard. I just put the lid on the Tupperware bowl, set it on my counter and it's good to go. So I haven't found a need for any of the tricks to keep it from turning into a brick. Anyway, I'm loving the channel! Thanks for all the work you put into it.
Thanks for sharing your process! Welcome!! Like I said - I usually make it right before I'm making something else, so no extra cleanup because it's being used for double or triple duty!
I'm new to your Channel. And I just became a new subscriber. I can't wait to start doing some dehydrating. And I'm hopeful to purchase my first dehydrator within a month or so. I also heard that you can do dehydrating in an oven as well. So I'm going to check into that. I look forward to watching all of your new videos for this coming year. Plus I watch a lot of your back catalog of video's as well. Keep up the good work.
I can't remember the last time I sat with my mouth open while watching a video. This was fantastic! I cannot wait to try it tomorrow for making cookies! I am so excited! Thank you, Darcy! Thank you thank you thank you!
It's kind of funny that you are putting back into sugar what they originally took out of it in the 1st place! I make it in a big batch. 1 cup of molasses to 8 cups of sugar and I have a canisterful ready for me! I use a terracotta disc in my brown sugar. Works great and I've NEVER had brown sugar go hard. I only make it once a year or so.
I store my brown sugar in an airtight container in the freezer. I tried the little bear but it didn’t work all that well. Maybe cuz I live in a very humid state.
I'm going to start doing this. Lately the brown sugar I've bought usually has little hard bits in it where it didn't mix well. Hard enough that sometimes they show up in the baked goods. Not a big deal but this is so much nicer. Thanks!
LOL...I'm lazy, I just pour in the molasses and mix then add more if I want it darker. And for the arm workout I just do it by hand in a mixing bowl with one of my hand mixer's beaters. I've got a terra cotta brown sugar bear and it is so easy to use.
Wow I had no idea. Make it on demand is a great idea. I always have white sugar and molasses. What an idiot I’ve been. So many times I went back to the store for brown sugar at the holidays. You have so much knowledge. Thank you
@@shelley465 oh that is funny! Lol. I haven't heard of castor sugar before. What is it? I learned about powdered sugar from Preppy kitchen. But I'd so love one from Darcy too!!
@@shelley465 that's awesome!! I learned 2 new things for cooking today. Thank you so much for explaining that to me!! I've never heard of the second name you called it either. I'm gonna have to look for it the next time I'm at the store lol.
His old Kitchen Aid, the gunmetal gray one, had flames painted on it from a friend of his . We thought it was pretty cool, and being the geeky fans we were, my hubby bought them and put them on me as a surprise.
What else do you use molasses for beside making brown sugar as I only buy it so rarely to make gingerbread plus molasses is quite expensive here is Aust to buy, so wondering if it’s worth it rather than just stocking brown sugar. Was very clever though.
Warning! Use a tall bowl with a lot of freeboard, like this. I used a rather low wide bowl with my portable mixer and a fine dust of white sugar drifted over everything including me. In the stand mixer, no problem. I wish I could get a mixer with flames!
I have always done it with a fork. Totally doing in the mixer because I always do like 4 cups at a time!! It is exhausting. I store mine and it has never gotten dried out. I do have a little terra cotta thing but it doesn’t actually do much like I needed it with the store bought one. I store In Tupperware in my pantry to be ready for any recipe.
Yes - I wanted to show how it worked with a fork for anyone who didn't have a hand mixer, either, but it just takes too long if you have other options :)
I am a big AB fan also! I caught the AB picture on the measuring cup! Do you watch his RUclips channel? I have loved the Quarantine Kitchen episodes! I have started weighing and just adding the molasses to save some dishes. Not everyone has a scale so yours is a great way to do it also. Molasses is so useful when one does scratch cooking! Great demo and thanks for the measurements!
Yep - that's an old set from way back in the day. We even have the dinosaur water sprayer signed :) We've been big fans and saw him anytime he was in town on autograph tours or the Good Eats tour. And yes, we follow him on YT as well, though I'm not as big of a fan of drunk-AB lol
I LOVE brown sugar! I use more brown sugar than white sugar for baking. I often substitute brown sugar for white in recipes. It makes cookies & cakes moister. I prefer to buy brown sugar in the hope that it is less refined.
I made some once with a blend of molasses and sugar alcohol Crystals to make a lower carb brown sugar and it grew mold. Does the sugar version have a similar problem?
Great idea, especially for the dark brown sugar. Aldi never has the dark brown. Will the regular blade work as well? I have a very old Kichenaid mixer and only have the original attachments.
Gosh, I wish. Unfortunately it's almost impossible to get molasses here in Germany LOL So we usually substitute brown sugar when a recipe calls for molasses ;)
@@super_ted_7371 - unfortunately, no. I use brown sugar when a recipe calls for dark treacle, too 😉 I can get light treacle, but that's more expensive than the most expensive brown sugar.
I've been doing this for many years. Then I decided one day to put sugar in my food processor. Gave it a few whirls and voila! Powdered sugar. Lmao...I was feeling like why didn't I do this before? So when ineed substitutes I just look on the net.
Yes I wasn't sure of the ratio of sugar and molasses but I knew it was made like that thank you I'm tired of God buying Light tan sugar and they say it brown sugar.
Love love love homemade brown sugar. I rarely buy brown sugar over the past 10 or 11 years. Only get it when my momma buys it for bulk baking at her house and give me the leftovers. 😆
I used to do this, but now when making a recipe I just measure white sugar and pour in about 1-2 TBS molasses then mix the rest of the recipe. Turns out great. I've yet to come across a recipe that absolutely requires premixed
That's why I just do this right before I start a recipe and get it mixed first. That way - it incorporates well first and I never have to worry if a recipe needed it or not.
Loved Alton Brown when he make cookies or jerky. I make my own but do buy occasionally. When life gets busy and i don't want to think just measure and go.
Thank you. I always forget about this!!! I took the screen shot. Fabulous! Off topic: do you make and save pasta? Someone said it’s a good way to use and store eggs!! Would love your opinion. Thanks, Darcy
Hi Darcy get video as usual. I don't buy White Sugar I use Raw Sugar can I use the Raw Sugar instead of the White Sugar and if I can do the measurement ratios stay the same. Many Thanks Carla
I don't work with it, so I have no experience in knowing how it packs - but it would be relatively close. Ratios don't matter in how much molasses you use - just make it as dark as you'd like.
hi Darcy. Where did you find the vessel you store your brown sugar in? I have not seen one quite like that one before. Also, what type of material is it made out of? Thanks for a cool video, so easy I think even I can do it LOL.
I have a question, I plan to vaccum seal few dry goods, got a foodsaver. I was told to sanitize my jars in the oven first, but do I let them cool down firdt then vacuum seal?
washing them with hot soapy water or in the sanitizing cycle of your dishwasher is enough. Every jar manufacturer recommends against using jars in an oven to heat because they are not meant for that dry heat and can break down the road.
It doesn't get moldy, it dries out completely. You don't need it if you have a good container, but you can us it to help soften up hard sugar if yours happens to get hard. But some people like to keep theirs fresh. Once your bread is super hard, just change it out if you even decide to use it.
You just blew my mind thank you - I am always buying brown sugar for caramel sauce and cookies. I love the dark brown sugar for steam pudding so its good to know I can just make my own.
Thank goodness I saw this! I will be making my own from now on instead of paying more when I can use what I have! My mom also taught me the bread hack! Love your channel! Thanks again!
I absolutely love that dispenser you are using for the molasses, never seen that before. Way cool, not only did I just learn how simple this is to make but also a new kitchen tool. Thank you for taking the time to make this video.
What do you do to keep your brown sugar from hardening?
Here's how to get the free recipe printable: www.thepurposefulpantry.com/homemade-brown-sugar/
And here's how to get the free pantry checklist. It's for newsletter subscribers and located in The Purposeful Pantry Library: www.thepurposefulpantry.com/basic-pantry-staples-checklist/
I don't worry about it getting hard. I can always soften it up and then use it. Hey! I do like that spatula like thing on your paddle.
@@nancymweasel6561 I'm the same way!
I keep mine in a ziploc baggie. If it gets dry (which it hardly ever does) I just throw a piece of bread in it like my grandma taught me.
I use one of those little clay inserts in my container 😃
Uh…just keep it in an air tight container. Please abandon the plastic bags! A jar, or pretty canister works great.
I put a big marshmallow in with the brown sugar to keep it soft. Works great
Great tip!
Wouldn't the marshmallow change the flavor of the brown sugar? To me marshmallows have a vanilla flavor.
@@lady_id.dixiet_dixt it doesn't change the flavor. It gets used mostly in baking and you use use vanilla in most recipes anyway. Besides if it does change the flavor who doesn't like vanilla.
@@debs2842 Good point. I wasn't complaining I was curious how would that mix with my Boston Baked beans and had already decided to give it a go.
So glad you''re going to be showing us how to make pantry items. Thank you.
You are so welcome!
I can’t believe I never thought to do this! I will never run out of brown sugar again. Thank you!
Happy to help!
I have been making my own brown sugar for a couple of years now, and there is just no comparison to commercially made brown sugar. This tastes SO much better. The only difference between yours and mine is that I make it in 8-cup increments and store it in a glass canister. I use the little disk from the Prepworks Brown Sugar Keeper to keep it fresh. Works great! (The brown sugar keeper works really well, it's just that I prefer to make a larger batch than it will hold.) Great tip, Darcy!
When I discovered this last Spring ... swore I'd NEVER buy store bought again. Soooooo good!
Thanks! I was just looking at a jar of molasses I needed to use up. Also out of brown sugar. Just in time! So happy! Have a great day!
Thank you! You too!
Oh my goodness, what an idea. My husband is diabetic so we rarely bake, (it helps keep my weight down too), so a bag of brown sugar can sit in the cupboard for ages. Not any more now I know this. Thank you Darcy
I have been making my own brown sugar for about a year and I love it. I make it in 4 cup increments and keep it in a glass jar. I have never had a problem with it getting hard because I use it quickly. That does remind me that I need to make some though. I'm running low. LOL!
Thanks for this great recipe for homemade brown sugar! I'm thrilled to have brown sugar on demand.
You are so welcome!
I had >no< idea! I think I'm kinda in shock right now. Thank you!
Hi, I'm a new subscriber to your channel and I am absolutely loving it so far!! I've been making my own brown sugar for a few years now and cannot believe the amount of money I wasted buying it in the store for so long only to have it get hard as a brick and unusable. Now that I make my own, I can make it when I need it and make it as light or dark as I want as well. Winner/Winner!
I tried using my stand mixer once, but I found it to be too much of a clean-up for the amount I was making. I tend to do about 1 1/2 C of white sugar each batch I make. I make it in the Tupperware bowl I store it in and just use a fork (much easier than a spoon, spatula, or even a whisk) and some elbow grease. It is a bit of a workout, but so much easier to only have a fork to wash when I'm done. I don't know if it is because I use brown sugar fairly regularly or what, but I've never had my homemade version get hard. I just put the lid on the Tupperware bowl, set it on my counter and it's good to go. So I haven't found a need for any of the tricks to keep it from turning into a brick.
Anyway, I'm loving the channel! Thanks for all the work you put into it.
Thanks for sharing your process! Welcome!! Like I said - I usually make it right before I'm making something else, so no extra cleanup because it's being used for double or triple duty!
Thank you! I am adding these ratios and recipes to my non-digital cooking binder!
Thanks Darcy. This is a great money saver. Happy Valentine's day.
You are so welcome
Hi, thanks for this. I have an interest in making condiments, ketchup, mustard, mayo, onion soup mix. Can you do a video on these?
In time, yes.
Thank you. Dark brown sugar is getting harder to find, except in the expensive brands.
And it's so easy to make - no need to worry over any of it!
I’ve done this for the last 2 years...every colour from golden to dark! It’s all delicious and no funky smell!
Thank You for making pantry staples, this is exactly what I want to know !!! You are awesome !!!
Glad you like them!
This is amazing! I think I’ve bought my last bag of brown sugar. Thanks
Hope you enjoy it!
I'm new to your Channel. And I just became a new subscriber. I can't wait to start doing some dehydrating. And I'm hopeful to purchase my first dehydrator within a month or so. I also heard that you can do dehydrating in an oven as well. So I'm going to check into that. I look forward to watching all of your new videos for this coming year. Plus I watch a lot of your back catalog of video's as well. Keep up the good work.
Thanks for subbing!
Wow! Super easy. Thanks!
I can't remember the last time I sat with my mouth open while watching a video. This was fantastic! I cannot wait to try it tomorrow for making cookies! I am so excited! Thank you, Darcy! Thank you thank you thank you!
Glad you enjoyed it!
Thank you. You saved me a trip to the store. It came out beautiful ❤️
I'm so glad!
For cookies I don’t even mix the white sugar With the molasses. I just add both those to the butter I want to cream them together.
Thank-you. Useful information for sure. I am going to try this soon. 🙂
Glad it was helpful!
I am a huge Alton Brown fan as well!
Did you see they are moving Good Eats reloaded to Discovery +?
*staring open-mouthed at my screen* … Wow! That is awesome-thank you so much for sharing!!!
I’ve been doing this for years and years. It’s great that you are sharing it!
Wonderful!
Awesome.. thank you.🙂👍✌️
You're welcome 😊
I love Alton Brown too! Good for a laugh.
We've learned a ton from him on the science end of food, too!
interesting, I've been doing this for a while now and actually just made a batch earlier today. 👍🏽
Nice!
It's kind of funny that you are putting back into sugar what they originally took out of it in the 1st place!
I make it in a big batch. 1 cup of molasses to 8 cups of sugar and I have a canisterful ready for me!
I use a terracotta disc in my brown sugar. Works great and I've NEVER had brown sugar go hard. I only make it once a year or so.
Isn't it?
Thank you so much. I never thought it would be so easy!!
Glad I could help!
I store my brown sugar in an airtight container in the freezer. I tried the little bear but it didn’t work all that well. Maybe cuz I live in a very humid state.
I'm going to start doing this. Lately the brown sugar I've bought usually has little hard bits in it where it didn't mix well. Hard enough that sometimes they show up in the baked goods. Not a big deal but this is so much nicer. Thanks!
Hope you enjoy
If I get in trouble for using all the blackstrap molasses in the house I'm blaming you tube for not having parental guidance.
olololololol
Great video. Thank you. I'm totally going to make my own from now on. So much less hassle keeping a big batch moist and better for space saving!
You are so welcome!
Thank you so much! Easy to make & will save money too!
You are so welcome!
LOL...I'm lazy, I just pour in the molasses and mix then add more if I want it darker. And for the arm workout I just do it by hand in a mixing bowl with one of my hand mixer's beaters. I've got a terra cotta brown sugar bear and it is so easy to use.
Wow I had no idea. Make it on demand is a great idea. I always have white sugar and molasses. What an idiot I’ve been. So many times I went back to the store for brown sugar at the holidays. You have so much knowledge. Thank you
WOW! This is awesome. Glad you will be sharing more videos on how to make pantry items.
More to come!
Thank You so much for sharing your knowledge and God Bless you and your family from middle GA 🙏 Kendra
Same to you!
Thank you! This comes in handy and money/time saver!!
🤓 Fantastic info Thanks a bunch for the info
Glad it was helpful!
Thank you so much!
I didn't realize you could make your own! During lockdown I found out how to make my own powdered sugar!
Shana R - that's funny because I was just going to ask Darcy if she could produce the same type of video for both powdered sugar and castor sugar!
@@shelley465 oh that is funny! Lol.
I haven't heard of castor sugar before. What is it?
I learned about powdered sugar from Preppy kitchen. But I'd so love one from Darcy too!!
@@shanar7404 It's like a superfine sugar - sometimes called "berry sugar" - good for meringues and dissolving in drinks
@@shelley465 that's awesome!! I learned 2 new things for cooking today. Thank you so much for explaining that to me!! I've never heard of the second name you called it either. I'm gonna have to look for it the next time I'm at the store lol.
I love Alton Brown! I'll have to find the flame story. Cool recipe--I had no idea!
His old Kitchen Aid, the gunmetal gray one, had flames painted on it from a friend of his . We thought it was pretty cool, and being the geeky fans we were, my hubby bought them and put them on me as a surprise.
Thank you. This will be so helpful in my kitchen.
You are so welcome!
What else do you use molasses for beside making brown sugar as I only buy it so rarely to make gingerbread plus molasses is quite expensive here is Aust to buy, so wondering if it’s worth it rather than just stocking brown sugar. Was very clever though.
It's also used in Boston Baked Beans.
Warning! Use a tall bowl with a lot of freeboard, like this. I used a rather low wide bowl with my portable mixer and a fine dust of white sugar drifted over everything including me. In the stand mixer, no problem.
I wish I could get a mixer with flames!
I got them off of Etsy and added it to my mixer.
Your videos are the best! I always learn something
Glad you like them!
Love Alton brown. Just watched a bio about him
I make big batches of brown sugar and store it in an icing bucket from Walmart.
I have always done it with a fork. Totally doing in the mixer because I always do like 4 cups at a time!! It is exhausting. I store mine and it has never gotten dried out. I do have a little terra cotta thing but it doesn’t actually do much like I needed it with the store bought one. I store In Tupperware in my pantry to be ready for any recipe.
Yes - I wanted to show how it worked with a fork for anyone who didn't have a hand mixer, either, but it just takes too long if you have other options :)
I put my brown sugar in Lock & Lock containers and it last forever. No clumps or dry out.
Thanks for the great demonstration Darcy!
My pleasure!
I am a big AB fan also! I caught the AB picture on the measuring cup!
Do you watch his RUclips channel? I have loved the Quarantine Kitchen episodes!
I have started weighing and just adding the molasses to save some dishes. Not everyone has a scale so yours is a great way to do it also.
Molasses is so useful when one does scratch cooking!
Great demo and thanks for the measurements!
Yep - that's an old set from way back in the day. We even have the dinosaur water sprayer signed :) We've been big fans and saw him anytime he was in town on autograph tours or the Good Eats tour. And yes, we follow him on YT as well, though I'm not as big of a fan of drunk-AB lol
Haha Alton. I thought about him when I saw your measuring cup. He used that type too but I’m sure you that. 😀
It's actually his! He used to sell them a long time ago on his website - we still have them and use them constantly.
Love the screen shot with measurements.
I LOVE brown sugar! I use more brown sugar than white sugar for baking. I often substitute brown sugar for white in recipes. It makes cookies & cakes moister. I prefer to buy brown sugar in the hope that it is less refined.
Thank you this is exactly what I want to learn!
You're very welcome!
Great video looks good
You read my mind about the flames !! Where ever did you get that measure cup ?
Alton Brown, but they aren't available any longer. There's a link in the description box to one that is similar.
I made some once with a blend of molasses and sugar alcohol Crystals to make a lower carb brown sugar and it grew mold. Does the sugar version have a similar problem?
Nope. Not unless you had it incredibly wet and stored it improperly. It may have been the ingredients that you were using.
Great idea, especially for the dark brown sugar. Aldi never has the dark brown. Will the regular blade work as well? I have a very old Kichenaid mixer and only have the original attachments.
Yes it will
I use the little brown sugar bear to keep my sugar soft
Thanks for sharing!
so awesome ty
You bet!
I make mine an use a sugar bear. Lv it.
Thanks 🙏🏻 I’m never buying brown sugar again!
Any time!
Gosh, I wish. Unfortunately it's almost impossible to get molasses here in Germany LOL So we usually substitute brown sugar when a recipe calls for molasses ;)
That's too bad, because molasses cookies are aweosme!
Can you get black treacle? , that's works too...
@@super_ted_7371 - unfortunately, no. I use brown sugar when a recipe calls for dark treacle, too 😉 I can get light treacle, but that's more expensive than the most expensive brown sugar.
Thanks for this! I just made some and it is so good!
Glad you liked it!!
Thank you! I love molasses.
Me too!
Great video! Thanks for sharing!
You bet!
I've been doing this for many years. Then I decided one day to put sugar in my food processor. Gave it a few whirls and voila! Powdered sugar. Lmao...I was feeling like why didn't I do this before? So when ineed substitutes I just look on the net.
Glad I’m scrolling backwards to find some of your awesome earlier content!
I have been making brown surgar for a long time. It tastes so much better. Gives cookies better flavor.
Yes I wasn't sure of the ratio of sugar and molasses but I knew it was made like that thank you I'm tired of God buying Light tan sugar and they say it brown sugar.
I made this yesterday. Just used a bowl and a fork! Worked fantastic!
I love the flavor of brown sugar! Thanks for letting us in on how you do it.
My pleasure 😊
Love love love homemade brown sugar. I rarely buy brown sugar over the past 10 or 11 years. Only get it when my momma buys it for bulk baking at her house and give me the leftovers. 😆
I used to do this, but now when making a recipe I just measure white sugar and pour in about 1-2 TBS molasses then mix the rest of the recipe. Turns out great. I've yet to come across a recipe that absolutely requires premixed
That's why I just do this right before I start a recipe and get it mixed first. That way - it incorporates well first and I never have to worry if a recipe needed it or not.
Thank you so much!
You're welcome!
Thanks so much, but can you use powdered molasses? Thank you
Put it into the recipe - it won't really be quite the same dry here.
Loved Alton Brown when he make cookies or jerky. I make my own but do buy occasionally. When life gets busy and i don't want to think just measure and go.
THANK YOU SO MUCH FOR THIS......BLESS YOU.
You're very welcome!
I’ve been making my own for a while now and will never go back!
Thanks for information! Going try this..
Thank you. I always forget about this!!! I took the screen shot. Fabulous!
Off topic: do you make and save pasta? Someone said it’s a good way to use and store eggs!! Would love your opinion. Thanks, Darcy
We eat too much pasta in this house for me to make it :D But yes, you can.
Hi Darcy get video as usual. I don't buy White Sugar I use Raw Sugar can I use the Raw Sugar instead of the White Sugar and if I can do the measurement ratios stay the same. Many Thanks Carla
I don't work with it, so I have no experience in knowing how it packs - but it would be relatively close. Ratios don't matter in how much molasses you use - just make it as dark as you'd like.
hi Darcy. Where did you find the vessel you store your brown sugar in? I have not seen one quite like that one before. Also, what type of material is it made out of? Thanks for a cool video, so easy I think even I can do it LOL.
It's an OXO container
So if a recipe calls for brown sugar, couldn’t you just add sugar and molasses without first making it into “brown sugar”?
You could, assuming you could integrate it well. It would depend on how you incorporated it.
Just saw this! Love knowing this.
I have a question, I plan to vaccum seal few dry goods, got a foodsaver.
I was told to sanitize my jars in the oven first, but do I let them cool down firdt then vacuum seal?
washing them with hot soapy water or in the sanitizing cycle of your dishwasher is enough. Every jar manufacturer recommends against using jars in an oven to heat because they are not meant for that dry heat and can break down the road.
How often do you change bread? I would think it would get moldy.
It doesn't get moldy, it dries out completely. You don't need it if you have a good container, but you can us it to help soften up hard sugar if yours happens to get hard. But some people like to keep theirs fresh. Once your bread is super hard, just change it out if you even decide to use it.
Wouldn’t vacuum sealing eliminate it going hard long term?
Not necessarily - but feel free to do it if you'd like.
You just blew my mind thank you - I am always buying brown sugar for caramel sauce and cookies. I love the dark brown sugar for steam pudding so its good to know I can just make my own.
Thank goodness I saw this! I will be making my own from now on instead of paying more when I can use what I have! My mom also taught me the bread hack! Love your channel! Thanks again!
Hi there, can you do this with splenda/ sugar substitute? Splenda brown seems to be scarce in my area. Ty!!
There is one that is a 1:1 replacement (I don't use them so I don't know which it is and how it works).
I absolutely love that dispenser you are using for the molasses, never seen that before. Way cool, not only did I just learn how simple this is to make but also a new kitchen tool. Thank you for taking the time to make this video.
If your brown sugar gets all clumpy is it possible to fix it by putting it in the dehydrator?
No - just toss some bread in with it - it helps a lot.
do you also make 10X sugar?
Ty Darcy! 💖