Homemade Brown Sugar Recipe

Learn how to make Homemade Brown Sugar using just two simple ingredients: white sugar and molasses. This quick, cost-effective recipe ensures you always have fresh brown sugar on hand, perfect for baking cookies, cakes, or adding rich flavor to your favorite recipes. Making brown sugar at home is budget-friendly, easy, and tastes even better than store-bought. Say goodbye to running out of brown sugar mid-bake and hello to a reliable pantry staple.

Why Make Homemade Brown Sugar?

Homemade brown sugar is incredibly simple to make, requiring only two ingredients and a few minutes of your time. Whether you forgot to pick up brown sugar at the store or want to make it fresh and free of preservatives, this recipe is a game-changer. Plus, you can customize the depth of flavor to your liking.

Store-bought brown sugar can sometimes harden or lose its freshness quickly. With this recipe, you can create small or large batches as needed and avoid waste. You’ll be amazed at how easy and rewarding it is to make your own!

What You’ll Need

To make homemade brown sugar, all you need are two ingredients:

1. White Sugar – Acts as the base for brown sugar. It’s versatile, budget-friendly, and easy to source.
2. Molasses – Adds the distinct, rich flavor and moisture that gives brown sugar its signature texture and taste.

Tips for Perfect Homemade Brown Sugar

1. Fresh Molasses: Use unsulphured molasses (like Grandma’s Molasses) for a sweet and rich flavor. Avoid blackstrap molasses as it’s too bitter.
2. Texture Control: If the mixture clumps, run it through a food processor or break it up with a fork.
3. Adjusting Flavor: Add more molasses for deeper, darker brown sugar. Start with less and increase as needed.
4. Storage Tip: To prevent homemade brown sugar from hardening, place a small piece of bread or a terra-cotta sugar saver in the container.

How to Use Homemade Brown Sugar

Homemade brown sugar can be used in any recipe that calls for store-bought brown sugar:

• Baking: Cookies, cakes, muffins, and pies.
• Cooking: Add to sauces, glazes, or savory dishes.
• Beverages: Sweeten coffee, tea, or cocktails for a molasses twist.

FAQs

1. Can I use dark brown sugar instead of light brown sugar in recipes?
Yes, but dark brown sugar will have a richer flavor and a deeper molasses taste.

2. What if I don’t have molasses?
You can substitute honey or maple syrup, but the flavor won’t be identical. Molasses is key for that classic brown sugar taste.

3. How long does homemade brown sugar last?
Stored properly, it can last up to 6 months. Keep it in an airtight container to maintain freshness.

4. Can I make a larger batch?
Absolutely! Just scale up the ratio of 1 tablespoon molasses per 1 cup of sugar.

Homemade Brown Sugar

Jana Rae

Learn how to make homemade brown sugar with just 2 ingredients. This quick and easy recipe creates light or dark brown sugar in minutes, perfect for all your baking needs.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Baking Staples, Homemade Ingredients

Cuisine American

Servings 1 Tablespoon

Calories 54 kcal

Ingredients

  

• 1 cup white granulated sugar
• 1 tbsp molasses (for light brown sugar)
• 2 tbsp molasses (for dark brown sugar)

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Instructions

 

• Combine Ingredients:

  Place the white sugar in a medium-sized mixing bowl.Add molasses (1 tablespoon for light brown sugar, 2 tablespoons for dark brown sugar).
• Mix Well:

  Use a fork or hand mixer to combine the sugar and molasses thoroughly. Continue mixing until the molasses is fully incorporated and the sugar looks uniform in color and texture.You can also rub the sugar and molasses together with your fingers for even distribution.
• Check Consistency:

  The mixture should feel slightly damp and crumbly. Adjust molasses amounts to achieve the desired depth of color and flavor.
• Store:

  Transfer the homemade brown sugar to an airtight container.Store at room temperature in a cool, dry place.

Notes

Tips for Perfect Homemade Brown Sugar

1. Fresh Molasses: Use unsulphured molasses (like Grandma’s Molasses) for a sweet and rich flavor. Avoid blackstrap molasses as it’s too bitter.
2. Texture Control: If the mixture clumps, run it through a food processor or break it up with a fork.
3. Adjusting Flavor: Add more molasses for deeper, darker brown sugar. Start with less and increase as needed.
4. Storage Tip: To prevent homemade brown sugar from hardening, place a small piece of bread or a terra-cotta sugar saver in the container.