A lot of baking recipes call for both white sugar and brown sugar. What I didn’t know until I took my first food lab was that you don’t actually have to buy brown sugar—you can just make your own using granulated sugar and molasses!
For “dark brown” sugar, use 2 tablespoons molasses per 1 cup sugar, and for “light brown sugar,” use 1 tablespoon of molasses per cup of sugar. Voila!