While I do stock a lot of white sugar, I don’t store a lot of brown sugar. But I do make sure I keep molasses available. And here’s why:
Make Your Own Brown Sugar
(from Alton Brown @ Food Network)
- 1/2 lb. sugar
- 1.5 oz molasses
Whirl it up in your food processor until fully incorporated.
You can adjust the amount of molasses that you need to make it lighter or darker according to your needs and taste. And let me tell you – this tastes SOOOOOOOO much better than store bought!
There you have it! It’s that easy. Store in an airtight container for about 3 weeks (or your best judgement).
What to do if you don’t have a food processor in a grid-down situation? That’s what a hand-mixer is for! You can find many in thrift shops, estate sales, etc., or you can purchase something new like this:
Why do it, you ask? Because for me, it’s easier to make up some brown sugar for 2-3 uses at a time than trying to stock it and doubling my sugar storage. I can just stock enough regular sugar, some molasses (which doubles for other uses), and save that room. I have other stuff to store, too!
Here’s one way to use it!
Brown Sugar Glazed Salmon
- 1 vanilla bean
- 8 ounces dark brown sugar, approximately 1 cup firmly packed
- 1/2 cup freshly squeezed lime juice (use real lemon if you stock that)
- Pinch kosher salt
Split open the vanilla pod and scrape out the pulp (if you don’t have vanilla beans, use about 1 tsp of real vanilla extract).*
Add the pod and the pulp to a small saucepan along with the brown sugar, lime juice, and salt.
Whisk together and place the mixture over medium high heat and bring to a boil, stirring just until the sugar has dissolved.
Remove from the heat and allow to sit for 2 hours before using. Remove the vanilla pod.
Once cool, place the syrup in a squeeze bottle or other sealable container. Store in the refrigerator.
Then use this as a glaze on your salmon or chicken before you bake or grill it. For my fussy kid, this has made him love salmon, and he asks for it often. It is YUMMY stuff!
SHARE YOUR THOUGHTS: If you store brown sugar long term, how do you do it?
Katy Willis is a writer, lifelong homesteader, and master herbalist, master gardener, and canine nutritionist. Katy is a preparedness expert and modern homesteader practicing everyday preparedness, sustainability, and a holistic lifestyle.
She knows how important it is to be prepared for whatever life throws at you, because you just never know what's coming. And preparedness helps you give your family the best chance to thrive in any situation.
Katy is passionate about living naturally, growing food, keeping livestock, foraging, and making and using herbal remedies. Katy is an experienced herbalist and a member of the CMA (Complementary Medical Association).
Her preparedness skills go beyond just being "ready", she's ready to survive the initial disaster, and thrive afterward, too. She grows 100% organic food on roughly 15 acres and raises goats, chickens, and ducks. She also lovingly tends her orchard, where she grows many different fruit trees. And, because she likes to know exactly what she's feeding her family, she's a seasoned from-scratch cook and gluten-free baker.
Katy teaches foraging and environmental education classes, too, including self-sufficient living, modern homesteading, seed saving, and organic vegetable gardening.
Katy helps others learn forgotten skills, including basic survival skills and self-reliance.
She's been published on sites such as MSN, Angi, Home Advisor, Family Handyman, Wealth of Geeks, Readers Digest, and more.
Last update on 2024-03-03 at 07:18 / Affiliate links / Images from Amazon Product Advertising API