I apologize for the pause in posts--I had planned on posting on Monday, but on that morning I got the news that my father had had a heart attack. He is fine now! The hospital has taken excellent care of him, and he expects to fully recover. We are so happy and relieved. However, needless to say, I was shaken by this event and forgot about my blog for a while.
I was in such a worried, fretful state on that day. I knew I had to pull myself together for the children, so I did two things. The sun was shining brightly, so I went outside with the baby and harvested some herbs from the garden. Nothing is more soothing to me than working in the garden.
It's also so pleasing to see bunches of herbs I grew myself hanging to dry.
And then of course, I did what most women do in a time of distress--made food. In this case, chocolate chip cookies. I almost used up all the brown sugar, and instead of adding it to the shopping list this morning, I decided to try making some of my own.
Did you know the brown sugar you buy in the grocery store is in fact refined white sugar that has had some molasses added back into it? I found this info on Wikepedia:
Brown sugar is often produced by adding cane molasses to completely refined white sugar crystals in order to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs.[1] This also allows the production of brown sugars to be based predominantly on beet sugar.
I don't know if the brands sold in my area are made from beet sugar or cane sugar. I hope not beet sugar, since most sugar beets grown are genetically modified varieties. However, even if the sugar I normally buy comes from sugar cane, it still has been refined, and I much prefer to use organic, unbleached sugar in all my baking.
I have been buying organic "white" sugar for some time, but I have never seen organic brown sugar anywhere for sale. So, time to try it myself! I took two cups of organic sugar and mixed in 1 tablespoon of dark organic molasses. I was suprised that the resulting sugar was so dark and rich tasting.
In the photo, the homemade sugar is on the left, the store bought "dark" brown sugar is on the right:
I think this sugar will be lovely for baking, although I might have to add more white sugar to get a product my children will eat on their oatmeal. Since it is so easy to do, I will certainly continue to make my own brown sugar. I know that any kind of sugar isn't healthy--but I know that if I am going to make cookies anyway, it's healthier to use only organic sugar that has never been bleached. And I think that the cost of this organic brown sugar is about the same as the small bags of processed brown sugar in the grocery store.
Has anyone else ever tried making brown sugar?
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