This is based off of this recipe on Food Network.
Okay, it’s basically the same recipe, except that you ignore the white sugar/brown sugar additions and use the following:
- 1/2 c. organic cane sugar
- 1/8 c. (or 2 T.) blackstrap molasses
This has a lovely rich flavor and it uses a little bit less refined sugar.
Warning! I’m gonna go all math nerd on you for a moment.
Whew! Now that the disclaimer is out of the way, let’s pull out our slide rules. JUST KIDDING! (How many people even remember a slide rule, anyway?) 😀
Okay, okay. There are 16 Tablespoons in 1 cup. 1/2 of a cup would be 8 Tablespoons. 1/2 of a 1/2 cup is 1/4 of a cups or 4 Tablespoons. 1/2 of a 1/4 is 1/8 cup. That is equal to 2 Tablespoons.
So, the original recipe (which is also wonderful – I just like to tinker and try to “healthify” as I go), calls for 5 Tablespoons of white sugar and 5 Tablespoons of brown sugar, or a total of 1o Tablespoons.
Our 1/2 cup of sugar is only 8 Tablespoons. Admittedly, we are then adding another 2 Tablespoons of blackstrap molasses which is also a sweetener. However, it is a much less refined sweetener and has a whole host of trace minerals that have been stripped out of white sugar.
“Molasses: Molasses is a byproduct of processing cane juice into white sugar and, in that regard, I’m not entirely sure it belongs here. Nevertheless, it provides a good source of niacin, thiamin, magnesium, copper and potassium. Its flavor is bittersweet and deeply rich. For that reason it should be used in small quantities so as not to impart to (sic) strong of a flavor to the end dish.” (emphasis mine)