Homemade Brown Sugar Recipe
This homemade brown sugar recipe takes just minutes to make with two simple ingredients. Mix up as little or as much as you need for fresh, soft brown sugar that’s always ready when a recipe calls for it.
Brown sugar is easy to make at home
Brown sugar has a way of hardening in the pantry, leaving you to soften it before you can even start cooking. I can’t count the number of times I’ve started a recipe only to discover that my brown sugar was rock hard or that I didn’t have enough on hand.
So now I make my own. It’s one of my favorite ingredients to make at home because it’s exactly like the store-bought version. It even uses the same two ingredients. Those ingredients store better separately, and it takes almost no effort to combine them when you need brown sugar for a recipe.
If you like to make your own kitchen staples as much as I do, be sure to try my flaky pie crust from scratch, fresh pumpkin puree, and butter made from fresh cream too.
Recipe ingredients
- Granulated sugar: Granulated sugar forms the base of brown sugar. The molasses coats the sugar crystals, adding the moisture, color, and rich molasses flavor that gives brown sugar its characteristic texture and taste.
- Unsulphured molasses: Choose unsulphured molasses for its smooth, rich flavor without the bitterness of blackstrap molasses. It provides the moisture that keeps brown sugar soft while adding the deep, caramel-like notes that distinguish brown sugar from plain granulated sugar.
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How to make brown sugar
Step 1: Add the granulated sugar and molasses to a mixing bowl.
Step 2: Use a fork to work the molasses into the sugar. Small lumps of molasses will form as you mix; press and smash them against the side or bottom of the bowl with the fork to break them apart. Continue mixing until the molasses is evenly distributed and the brown sugar has a uniform color and texture.
Step 3: Transfer the brown sugar to an airtight container and seal tightly until ready to use.
Top tips
- Make dark brown sugar: Double the amount of molasses in the recipe when you need dark brown sugar. The additional molasses gives it a deeper flavor, darker color, and higher moisture content.
- Scale the recipe: There’s no need to prepare a full batch when a recipe only calls for a small amount. Scale the sugar and molasses proportionally so you can make exactly what you need.
- Soften with bread: If your brown sugar does harden, place a slice of fresh bread in the container with it and seal the container. The sugar will absorb moisture from the bread and soften. Remove the bread once the sugar is soft again.
- Store it properly: Keep homemade brown sugar in a tightly sealed airtight container at room temperature in a cool, dry place. Keeping air out of the container helps prevent moisture loss and keeps the sugar soft.
- Stir before using: If the brown sugar has been sitting for a while, stir it briefly to loosen the sugar and redistribute any moisture before measuring.
Ways To Use Homemade Brown Sugar
Once you have a fresh batch of homemade brown sugar, there are plenty of ways to put it to good use. It can be used in any recipe that calls for brown sugar, from everyday cooking to your favorite baked goods.
I like to use it to make brown sugar creamer from scratch and natural cinnamon roll creamer for a little rich molasses flavor in my morning coffee. Put it to work in a batch of homemade pecan rolls or old-fashioned cinnamon rolls. Or use it to bake up a batch of maple walnut scones from scratch or rustic pumpkin cranberry scones.
It’s also an essential ingredient in my homemade sweet potato casserole and adds rich flavor to a side dish of applesauce with caramel flavor. And when dessert is calling, I use it to make a vanilla cake with caramel frosting that’s absolutely droolworthy.
Other recipes you’ll love
If you loved this from scratch breakfast recipe, give these other great breakfast recipes a try too!
Pie Crust From Scratch
Old Fashioned Chicken Broth Recipe
Beef Broth From Scratch
Homemade Brown Sugar
Ingredients
- 1 cup granulated sugar
- 1 tablespoon unsulphured molasses
Instructions
- Place the granulated sugar and molasses in a medium mixing bowl.
- Use a fork to mix the molasses into the sugar. As small lumps of molasses form, press them against the bowl with the fork to break them apart. Continue mixing until the molasses is evenly distributed and the brown sugar has a uniform color and texture.
- Use the homemade brown sugar immediately or transfer it to an airtight container for storage.
Notes
- For dark brown sugar, double the amount of molasses called for in the recipe.
- This recipe can be scaled up or down to make exactly the amount of brown sugar you need.
- Store homemade brown sugar in a tightly sealed airtight container at room temperature in a cool, dry place.
- If the brown sugar hardens, place a slice of fresh bread in the container and seal it. Remove the bread once the sugar has softened.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
