Yallah ! Watcha lookin' for?

How to Make (Light & Dark) Brown Sugar #Kitchen MacGyver



بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته
Marhaba!  If you're new here, you may want to subscribe to my RSS feed. Or follow me on the social network Facebook.
 Thanks for visiting!
Being an foreigner in a country (expat, immigrant, etc) you go an emotional roller coaster cycle what they technically like to call "Culture Shock". There is an initial euphoria of the discovering all the exciting things in your new country; But this euphoria does wears off and you start to enter into the dangerous stage of irritation and hostility where you find yourself discontent, impatient, sad and even anger at the incompetence of your new country. You often come to start missing things from your homeland or even countries you've lived in before. From feta cheese, , pumpkin pie, coffee creamer, fat top muffinssourdough bread to halal grass-feed angus aged beef. Even things like the convienence of buying everything in one shop and even  those corporate mass chain bookstores where you used to literally hang out in a day reading books and sipping on overpriced fancy-pants coffee. Those things you could literally live without become your central focus. Where to buy it, how to make it, how to grow it, who to ask to bring it in or send it you or even how to Macgyver it. ((Yes! That's a verb!)) All you foreigners out there know what I mean! Sometimes obsessing over things you don't have rather then being grateful for what you do. It's a sad but true point about being expatriate. But no worries, you CAN recreate some of "back-home" foods and ingredients with some creativity. And you know making things homemade is triumph and a blessing in itself!


I'm excited to share a new series I’m launching on the blog which I'm calling "Kitchen MacGyver". I’ll be sharing simple and practical tips on how to make your life in the kitchen easier. You know, thinking like MacGyver leads to creative ways to solve everyday issues in the kitchen.


My first Kitchen MacGyver tip is going to be about brown sugar ( السكر البني, Soukr Bouni, Sucre Brun, Cassonade). Have ever made a cookie or brownie recipe only to find you've run out of brown sugar? Or live in a country (like I do- Algeria) where brown sugar is a rare find? No sweat! Making brown sugar is so fantabulously easy it’s almost effortless. It'll be ready for your favorite cookie recipe in 5 minutes or less! 




Why brown sugar?

Brown sugar as explained in Alton Brown's show Good Eats yields for a moister, denser and chewier baked product which you generally want with cookies, cakes and brownies.  Light brown sugar is what is used more often in baking, sauces and, glazes. Dark brown sugar, because of the rich molassesness or caramelly flavor, is used in richer foods, like gingerbread. They can be used interchangeably depending on your personal preference. Demerara sugar similar to brown sugar has less molasses than light brown sugar and is considered a natural sugar. Making brown sugar homemade you'll end up with a fresher and fluffier brown sugar - much better then any store-bought brand. And bonus you can control how light or dark you get your brown sugar. And tasting a bit along the way doesn't hurt either.


Ever wonder what's the difference between all the sugars? Check out this!


So let our inner MacGyver kick in and let's get resourceful and ... 


 Let's make some brown sugar!



 About molasses

Molasses, you see, is a sweet syrup that comes from the sugar cane, and is a byproduct of the sugar making process. The juice extracted from the sugar cane is boiled until some of the sugars crystallize out, and the juice will often be boiled up to 3 times to extract as much sugar as possible. What’s left is a thick, sweet syrup called, you guessed it, molasses.

There are many typs of molasses:  light, dark, treale, blackstrapSulphured, unsulphured, SorghumDatePomegranateCarob, Grape, and even Mulberries Molasses. You have a wide array of choices when it comes to molasses,  but to note date molasses and blackstrap molasses are the only ones on the list that actually have a nutritional added value. Date, grape, pomegranate, carob and sorghum molasses are widely available in Algeria but I would advise not using molasses made from grapes, pomegrantes or mulberries. Your brown sugar  will be bitter, un-brown sugary in taste and also the color will be reddish or purplish.

For this easy and quick recipe, you can simply use your hands or a fork to mix everything together, but mixing everything in a food processor with the dough blade or with a hand blender will make everything quicker and less messy. Just be sure not to use a blender or you'll have brown icing sugar. I tried out the two basic method: by hand or in the machine. I started mixing mine with a spoon, but ended up annoyed then used my hands. In the machine, I found it to be much easier and the final brown sugar was much fluffier then the hand mixed one.


And if you want to make dark brown sugar, simply use 2 tablespoon of molasses for each cup of sugar. And mix. I tasted the brown sugar with 1 tablespoon, 1 ½ and 2 tablespoons of molasses and I could really tell the difference in taste. More molasses I added, it seemed to develop this pleasant caramelly  taste.


homemade light & dark
brown sugar 
}



fluffiest and freshest brown sugar you'll ever try, ready to use in your favorite cookie, cake or brownie recipe. or even top on your morning oatmeal.

YIELD: 1 cup 
ACTIVE PREP TIME: 2-5 mins
INACTIVE PREP TIME: 0 mins
COOK TIME: 0mins 


MIXING BOWL & SPOON OR FOOD PROCESSOR or hand mixer, storage jar, rubber spatula, measuring spoon

۞ = SUBSTITUTIONS



FOR LIGHT BROWN SUGAR

  • 1 cup - 220 grams granulated cane sugar
  • 1 tablespoon blackstrap, carob or date molasses (I use date molasses)


FOR DARK BROWN SUGAR:


USING A MIXING BOWL

PLACE the sugar in a large mixing bowl or in the bowl of your food processor. Add in one tablespoon of molasses. Using a fork, spoon or even your hands mix the sugar with the molasses until combined. You should not see any clumps of molasses.

USING A FOOD PROCESSOR

ATTACH the dough blade then add in the sugar and molasses into the bowl. Whizz at low speed few times until combined. Scraping down a few times making sure the sugar is uniform in color. You should not see any clumps of molasses.

USING A STAND OR HAND MIXER

ATTACH the whisk to the machine and then add the sugar and molasses to the bowl. Turn on the machine to low and whisk the two together until just combined. You shouldn't see any clumps of molasses.

Store your brown sugar in an air-tight container or ziplock plastic bag in a dry and cool place like your cabinet. You may double or triple the recipe so you have it on hand. If you find the brown sugar has hardened in the container, it can easily be fluffed up with a fok.

Brown sugar is used in many cookie, cake and brownie recipes. And is also delicious in coffee, frosting, oatmeal and many other things.



Date Molasses
If you're living in Algeria like me, you may be wondering where to find date molasses. You may find it under its French name "mélasse de dattes" or "miel de dattes" or "confiture de dattes" or in Derdja "maadjoun tamr". They sell it in the herbal shops or in the souq where they sell dates. Or optionally, look in the larger superettes like Kheyr in Cheraga or UNO in Alger.

 CATEGORIES: homemade diy, kitchen macgyver, frugal

SOURCE: Paula Figoni 

    ©  All recipes, content, and images, including any not yet watermarked, are copyright of THE TEAL TADJINE, unless noted otherwise. You are free to print recipes for personal use, but you may not republish (i.e., copy and paste) anything from this site at other blogs, websites, forums, Facebook pages, and other sites that are available to search engines, without prior written and specific permission. All rights reserved
     I’m looking forward to hearing your thoughts as well. If you have any tips or tricks feel free to share them in the commen below, on my Google+ or Facebook or also pin them on Pinterest.



    Let's keep in touch! Sign up for  posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates.share this on 
         

    7 comments:

    1. salem aleykoum
      Very happy to meet you even if it is only virtually, but believe me I'm very proud of you, of your work, very clear explanations et nice pictures, I'll test this recipe inchaALLAH, because as you said, there is no brown sugar in Algeria, I remeber that one day, it is 2 or 3 years ago I found it in a supermarket in Algiers but it was too expensive, i think 450 da, sincerely it was too much for me.
      Anyway, I will put you in my favourites inchaALLAH
      Thank you again and I wish you all the best.

      ReplyDelete
    2. Waleikoum esalaam oum rukia, BarakAllahu fiki for stopping by and such a sweet comment. Truly many things can be made in the home so no reason to spend too much money on them enchAllah! :D

      ReplyDelete
    3. salem aleykoum
      I have just added you to my Google+ circle, and I found out that you are a teacher of English. I am a teacher of English in a secondary school too! Nice to meet you!
      Have a nice day!

      ReplyDelete
    4. Waleikoum esalaam oum rukia? I'm very honored to met a fellow teacher. Are you in Algeria or aboard? EnchAllah talk more soon <3

      ReplyDelete
    5. Salem aleykoum,
      Very glad, too! I'm from Algeria and more precisely from Algiers
      Looking forward to hearing from you soon!

      Salem

      ReplyDelete
    6. i feel you sister =)

      where as in my country everythings there not in algeria specificly in jijel city where i live.

      how i find molasses in algeria? whats in arabic or in french word?

      its also difficult or maybe none coconut milk, if you can show me recipe for this thank you barakallahu fik.

      salam

      rani

      ReplyDelete
    7. aah i got it molasses in french sorry i'm not read the whole page =)

      ReplyDelete

    TALK ABOUT IT

    Did you make this? Or have question about the recipe? Have some helpful feedback to share? Or just want to say hello? Leave comment love below :)
    ❤ ❤ ❤

    Please note:
    I do my best to respond particularly on new recipes, but don’t have the ability to respond to every comment straight away. Insults and disrespectful comments are not accepted. Please do not include links not pertinent to the discussion.

    Printfriendly

    Related Posts Plugin for WordPress, Blogger...