How To Make Brown Sugar
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Learn how to make brown sugar at home! This recipe works as a brown sugar substitute and if you have 5 minutes, granulated sugar, and molasses, you won’t need to make an emergency trip to the store when you run out! I include alternative options if you don’t have molasses on hand, too!
Brown Sugar Substitute
We’ve all been there. In the midst of making a recipe (maybe chocolate chip cookies?) only to reach for the bag of brown sugar and find out you’re completely out. While you might be tempted to substitute granulated sugar, it’s just not quite the same. You won’t get precisely the same depth of flavor and your recipe will lose some moisture.
So what do you do?
Well, if you happen to have regular (granulated) sugar and molasses on hand, you’re in luck. With just these two ingredients I’m showing you how to make brown sugar (it takes less than 5 minutes). This isn’t just a substitute for brown sugar this is it, the real-deal, legit stuff that you can use in any recipe.
This recipe will work flawlessly in any recipe (try it in my brown sugar cookies or brown butter chocolate chip cookies) and it’s great for making ahead and storing in your pantry just to have.
What You Need
This is probably one of the easiest to make recipes on my site because it only requires 2 ingredients!
- Granulated sugar. Simple white sugar is the base of this “recipe”.
- Unsulphured molasses. This is what gives brown sugar its moist, slightly sticky texture and what makes it brown. If you don’t have molasses I do have some recommendations for alternatives in my FAQ section below.
How to Make Brown Sugar
There’s no fancy equipment needed, all you need is a mixing bowl and a spoon or spatula.
- Combine the granulated sugar and molasses in a mixing bowl.
- Stir the sugar and molasses until completely combined and sugar is one cohesive color.
SAM’S TIP: The molasses will form clumps and little balls in the sugar. To work them out, use a spatula to press them against the side of your mixing bowl and grind them between the spatula and the side of the bowl until no clumps remain.
Frequently Asked Questions
Yes, this is brown sugar, so if you’re out at home, all you need is some granulated sugar and molasses and you can make your own light or dark brown sugar
This is best stored in an airtight container, or a Ziploc bag with as much air pressed out as possible. It will keep for several months (or longer).
Air hardens brown sugar. To keep it soft make sure you remove as much air from the container you’re storing it in as possible. For this reason I prefer to use a Ziploc bag, it’s easy to press out most of the air. If storing in a different container (like a tupperware container) it can be helpful to press a piece of plastic wrap directly against the surface of the sugar before securing the lid.
If your sugar has hardened, don’t panic! Put a slice of bread in with it (weird, right!?) and it should soften within hours. The sugar will pull moisture from the bread, making the bread hard, but the sugar nice and soft.
Unfortunately if you use anything other than molasses it is no longer true brown sugar. However, many people have reported recipe success using maple syrup or buckwheat honey instead. Do a 1:1 substitution for the molasses, the end result will be lighter in color but this is OK).
Keep in mind maple syrup and honey have different flavor profiles than molasses so you may have a subtle variation in your end product.
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
How to Make Brown Sugar
Equipment
Ingredients
- 1 cup (200 g) granulated sugar
- 1 Tablespoon unsulphured molasses, increase to 2 Tablespoons of molasses if you would like to make dark brown sugar
Instructions
- Combine sugar and molasses in a mixing bowl.1 cup (200 g) granulated sugar, 1 Tablespoon unsulphured molasses
- Use a spatula to work the ingredients together as well as you can. Use the spatula to press any lumps against the side of the bowl and smash them out.
- Continue to mix until no lumps remain and the brown sugar is uniform in color.
- Store in an airtight container.
Notes
Storing
Air will dry out the brown sugar and make it hard, so for best results store in an airtight container. I like to store mine in a Ziploc bag and press out as much of the excess air as I possibly can. Brown sugar will keep for months, if not longer.What to do if your brown sugar hardens:
If you go to use your brown sugar and find it has hardened, place a slice of bread with the sugar for several hours in the container, the sugar will soften.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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PSALMS 34:10 The lions may grow weak and hungry, but those who seek the LORD lack no good thing.
Awesome recipe !!
I follow so many of your recipes, thank you!!! I was so excited when I searched how to make brown sugar and yours popped up. It tastes great! I’m using it in chocolate chip cookies, so I can’t wait to see how it compares to the store bought sugar! Ps you saved my fiancés birthday, these are his favorite and I wanted the surprise before he got home!
I’m so glad this was helpful for you, Kimberly! 🙂
This may be a silly question…if it’s a mixed in recipe, say if a cookie or brownie recipe calls for a cup of c brown sugar, do I actually need to make the brown sugar? Or can I just add a cup of white sugar and a tbsp of molasses and mix it all together in the batter?
Hi Annie! It likely will work, but I recommend doing it separately so the molasses gets incorporated properly. 🙂
Sam to the rescue again. It’s Xmas eve and the family is coming for dinner tonight. I’m making your sweet potato casserole ( a family favorite) and notice I don’t have enough brown sugar. I remember seeing your post about making brown sugar. I just whipped up a cup of brown sugar in no time. Who knew!! Thank you and happy holidays to you and the family.
Yay! We are so happy it was helpful, Lorley. We hope everyone enjoyed the casserole ❤️
I have read other recipes that say you do not need to pack the measuring cup if you’re using homemade brown sugar. Is that correct?
You will still need to pack the sugar when using for a recipe. 🙂
Thank you. No brown sugar, no problem. Perfect. You saved my ribs on the smoker!!!
I’m so glad it was helpful for you Dean! 🙂
Homemade is actually better than the stuff that you buy in the store. Much fresher. And I always make mine because I got so sick of buying brown sugar and in a couple of weeks it was hard as a rock. You either had to microwave it or toss it. Now I can make it as I need it and I don’t worry about overly hard brown sugar. As for the clumps, The easiest way I have found getting rid of them is after most of the molasses is mixed in, use your hands. Get in there and scoop and squeeze (kind of like kneading bread) you’ll get rid of the clumps in very little time
Just what I needed
So glad it was helpful, Philip!
Thanks for this recipe! I ran out of brown sugar and I need it for 3 different recipes I’m making tomorrow morning. This has saved me a trip to the store!
We’re so happy it’s been helpful, Micah! 🥰
this is awesome. thank you so much for the recipe. I love discovering new recipes for things usually bought in the store,!!!!
I’m so glad it was helpful! 🙂
I made this today. I was concerned that the color didn’t look like store bought, But I watched the video and it looks like yours! (Molasses stinks!) I doubled the recipe because I use a lot. Tomorrow will be the test. Thanks for sharing.
I hope it’s a success! 🙂
It turned out great! I just made another 2 cups. Btw- lots of your recipes show up on The Wedding Cookie Table page. They don’t allow links but your page gets credit.
I’m so glad you are enjoying it so much, Lisa! 🙂
omg I thought my molasses was bad!!! it smells terrible! I don’t think I could eat that!? I’m thinking about trying maple syrup?
It wouldn’t be brown sugar with maple syrup. Molasses doesn’t have the most pleasant smell but it’s so good in the sugar. 🙂
so helpful in a pinch, thanks 🙂
How is this substitute for brown sugar when brown sugar is literally sugar + molasses?
This is a recipe for how to make brown sugar. It is a substitute for store-bought, if that is what you mean. Hope that helps!
Hey, Sam!! Still one of your biggest fans!! Could you pop the sugar and molasses in a food processor to get the clumps out quicker?
Hi Tonya! I think it could probably work. 🙂
thank you. it was easy and cheap to mke. it turned out great. I’m never buying store bought again. thank you
I’m so glad it was helpful for you, Teena! 🙂
I tried this twice and the sugar was only a pale yellow. I used 3 Tbsp of molasses too! What am I doing wrong?
That’s interesting. Are you using extra sugar? You can always add more molasses if need be. 🙂
um because maybe a person doesn’t have brown sugar and they need some so this is how to make your own at home. I have lots of regular sugar and molasses but no brown sugar. this recipe was very helpful. yes I knew it was sugar and molasses but I had no idea the amounts etc … so instead of using store bought brown sugar I used this homemade substitute.
Love that I can make it myself. Especially during the strike.I will never buy brown sugar again.
in a recipe, can I add the two ingredients separately, or does it have to be combined before using?
To guarantee best results with a recipe that calls for brown sugar I would recommend combining first. There are some recipes where you’d be fine not to, but not every one.
What a great idea. Made some today as there is a shortage of brown sugar in Canada due to employees on strike at processing plant. I made mine in a food processor and turned out great. Thank you for the recipe. Super easy!
I’m so glad it was so helpful for you, Donna! It’s nice to be able to make things when there are shortages. 🙂