bakechef
Executive Chef
I've also understood it was 1 tbsp molasses to 1 cup brown sugar for light, 2 tbsp molasses for dark. This produces the same product that you would see in the stores.
I buy light brown and add the appropriate amount of molasses to the recipe if it calls for dark, no need to have both in the house.
That should read 1 tbsp molasses to 1 cup white sugar for light and 2 tbsp molasses for dark. Sorry about that