You have to go to a Drogerie or Reformhaus and ask for
VANILLE ESSENZ

sorry dude, couldn't resist... enjoying my spot of Friday afternoon trolling... long story about vanilla and sugar... ok, enough now

Snick!

Yup... but that's not the brown sugar people are always talking about or looking for... we aren't looking for "Rohrzucker"... rather the soft mushy kind which you can shape into a ball and throw at someone... Known as soft brownsugar. I've been to Globus, Manor, a Reformhaus, a Bio-Laden and 2 asian stores... still haven't found it (used in most American type baking recipes)

Globus in Zürich sells Billington's I think, which includes mollasses and dark muscovado in their range. Certainly if you're ever in Zürich this range is available in Jelmoli and Schwarzenbach.

http://www.billingtons.co.uk/

I am going to stop importing all my brown sugar from Canada and start making my own!

http://frugalliving.about.com/od/foo...rown-Sugar.htm

So easy!

And it will free up all that space in my visitor's suitcase for more important things, like good local brew Canadian beer.

So, you just mix table sugar and molasses?

I give this recipe the hairy eyeball. It can't be that easy. I envision giant swaths of permanently sticky goo where my kitchen used to be.

Please be heroic and try this concoction out for the benefit of science (and us) and report back with your findings.

Do the mixing in a little sealed plastic bag. throw in the molasses and sugar and just squeeze it around and after a few minutes you'll have a reasonably homogeneous brown sugar-like substance. And no mess.

Basel people can get brown sugar easily at the supermarket in St Louis - the small one, not Geant...umm, Simply, its called, at the main cross roads.

If anyone in Basel really needs it and can't figure their way to/around St Louis, let me know and I'll bring some in on my next trip into Basel (usually most days!)

I merely cream the sugar in the butter and add the molasses a little later - works a treat.

I buy Weinstein Backpulver it is creme of tartar...helps makes great Playdough!!!!!!!

butter? I did not see any butter in the recipe.....

I made brown sugar last week, bought the Molasses (Schwarze Bio Zuckerrohr - Melasse) at the EGLI Reformhaus in the Shopville at Zürich HB. It cost circa 12CHF for a 680g jar.
It took 5min (max) to make, and was not messy at all.
It is almost as good as ROGER's and will be a constant staple in my kitchen now.
I never would have believed that you could MAKE BROWN SUGAR.

Thank you to all of you who posted the recipe link!

so when I was trying to find molasses a while back, I bought Zuckerrübensirup = sugar beet syrup. Any idea what I can use it for?

In Saint John, New Brunswick, sugar beet molasses is used as a de-icing product on the Harbour Bridge. The molasses has a lower melting point (-34 Celsius) than road salt and reduces corrosiveness.

You can make all sorts of things, just use it as a substitute for sugar (normal one, of course).

What I meant was if a recipe calls for brown sugar and there's also butter among the ingredients required. There's no need to mix the sugar and molasses beforehand (it sounds messy).

Also, Melasse (molasses) in a glass jar in Migros costs only CHF2.80.

I just purchased a large pack (sack) of rich, soft demarara sugar from Jelmoli. Also baking powder and baking soda (bicarb). Just thought you should know.

That deserves a groan, but I am in a good mood today.

Baking powder, pah, you amateur. Go find some self-raising flour.

Did you get any self raising flour