I can't post about the projects I worked on this weekend as those are gift related. But last weekend, I finally got around to making brown sugar. I was very (unreasonably?) excited about this.
Martha Stewart and America's Test Kitchen both say 1 cup of of white sugar and 1 to 2 tablespoons of molasses (1 for light brown sugar, 2 for dark brown sugar). But I did three cups (or 4 cups? I can't remember anymore) of sugar and thought it was plenty dark and flavorful after 2 tablespoons of molasses, but that might be because my molasses is blackstrap. But adding it a tablespoonful at a time and seeing how it goes seems like a wise idea.
I've read that doing it with a food processor or with your hands is best, but I just threw it all in the KitchenAid with the whisk attachment and went to town. It worked pretty well. At least, the resulting sugar worked just fine when I used it. Very cool.