Ingredients
Brown Sugar
- 400 grams White or raw sugar
- 50 grams molasses
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
add sugar to bowl and drizzle molasses ontop, try to spread it out so it blends smoother.
8secs, REVERSE speed 6.
Stop and scrape down the sides of the bow, you may need to repeat the above step.
store in an airtight container in the pantry.
Brown sugar
Tip
You can make smaller batches with this recipe, just halve if needed.
If you need a higher volume of brown sugar complete the recipe multiple times, dont increase the batch as you may not end up with an even mixture.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thank you,I had been using another recipe from the community, but this one is better
I think the difference is this one uses reverse, much better texture
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