Once the Mormons were able to move the vacuum pan they began working on calibrating the process.Īfter months, sugar still wasn't being made and Young removed Taylor from the job and took over operations himself. The vacuum pan, which was estimated to weigh over six tons, had to be abandoned in Logan canyon over the winter. Unfortunately, turning beets into sugar proved much more complex than anyone imagined.įirst, there were problems hauling the enormous equipment over the mountains. It was efficiently built - beets go in one end, sugar comes out the other. Young also ordered a building constructed that would be used to process the sugar beets. They then had to haul 10 tons of equipment, but found their wagons insufficient they had to buy a team of Santa Fe Prairie Schooners. Taylor purchased the equipment in Liverpool and made arrangements to have it shipped across the Atlantic to New Orleans. This was a modern marvel in the 19th century and the industrious Mormon Pioneers saw dollar signs when they considered what a benefit it would be to be the first sugar producer in the quickly-growing Western United States.īrigham Young ordered John Taylor and Phillip DeLamore to head the Deseret Manufacturing Company (DMC) and sent them to learn sugar production in France. The French were the first to utilize a vacuum chamber that could lower the boiling temperature of purified syrup making it possible to crystallize syrup into granular sugar. The sugar beet production process required the use of CO 2, lime and bone char to remove the impurities from beet juice. Other sweeteners were used in the form of molasses made from beets or sorghum. Prior to this innovation, sugar had to be extracted from sugar cane. In Pioneer days it would have been common knowledge that Napoleon Bonaparte began the world's first sugar beet processing in 1811. "Sugar House" pays homage to an actual sugar factory ordered built by Brigham Young in a first attempt to produce granular sugar from sugar beets.įor the first 20 years the Mormons were in the Salt Lake valley, sugar was a rare, expensive commodity: $35.81 per pound in today's dollars.
The area offers a rich history dating back as one of the first Mormon Pioneer business endeavors.
#HOUSE MADE OF SUGAR STORY HOW TO#
There you will find useful recipes like How to Make Cake Flour, How to Make Buttermilk and lots more to help you become a better Bold Baker.But the "Sugar House" name isn't a marketing ploy to to attract yuppies. This recipe is part of my Bold Baking Basics Series. This sugar does that, that’s why I don’t want you to leave it out. All of these recipes have something in common, they have a caramel flavor with a gooey, treacly texture. This brown sugar recipe is ESSENTIAL in recipes like my Chocolate Chip Cookie, Brownie Recipe, Sticky Toffee Pudding in a Mug and Gingerbread. The dark has an even richer, deeper caramel flavor. You will see, feel and smell a big difference between the light and dark brown sugar. You just want to double the amount of molasses. To prevent any clumping of the sugar, add a slice of white bread in the container and that will keep it dry and fine. Store your new sugar in an airtight container for months. Microwave on medium for 30 seconds, or until it’s soft. Place everything hardened in a microwave-safe bowl then place a damp paper towel on top. If you’re wondering how to make sugar soft after it’s gotten too hard, you can always use your microwave. If your sugar is the light variety, it will have a slight caramel flavor and be golden in color. Rub in the molasses with fingertips until the molasses is completely incorporated and the sugar turns brown.Combine your molasses and sugar in a mixing bowl.This two-ingredient recipe could not be easier, and you’ll be on your way to making your own essential ingredient for any baking recipe that calls for it (and don’t forget to get all the measurements down below). That’s right: it’s simply white sugar and molasses. It couldn’t be simpler to make your own, just mix together sugar and molasses (or treacle). I know it’s not available in all countries but I don’t want you to leave it out of your baking so I’m going to show you how to make brown sugar so you never have to leave it out again. It adds a caramel flavor and depth to recipes.
#HOUSE MADE OF SUGAR STORY FULL#
Please see my full disclosure for details.īrown Sugar is a fantastic ingredient in baking that shouldn’t be left out.
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