Homemade Brown Sugar Recipes

Steps:

• Combine molasses and white sugar.
• Mix well with a fork.

Steps:

• Combine sugar and molasses in a mixing bowl. Use an electric mixer on medium speed, mixing until molasses is completely incorporated.
• Store in an airtight container.

Steps:

• Place the sugar and molasses into the bowl of a food processor and process until the molasses is completely incorporated into the sugar, approximately 1 minute. If necessary, stop and scrape down the sides of the bowl. Place in an airtight container and store for up to a month.

Steps:

• Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
• Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
• Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
• Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
• Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
• Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.

Steps:

• Combine both ingredients in a bowl and stir until smooth and sticky. Makes 1 cup of brown sugar.
• To double the recipe, use 2 cups of white sugar and 1/4 cup of molasses.

Steps:

• Mix sugar and molasses until no molasses globs remain. (An electric mixer works great, but you can mix by hand).
• For dark brown sugar, add another tablespoon of molasses.

Steps:

• Mix both ingredients and use in recipe.