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Making brown sugar at home is quick and easy with just two ingredients: sugar and molasses. This recipe is perfect when you’re out of brown sugar and don’t want to run to the store. In just minutes, you’ll have fresh, homemade brown sugar that works perfectly in any recipe.
Brown sugar is a versatile sweetener that adds moisture and a rich caramel flavor to countless dessert recipes. It’s a key ingredient in some of my favorite recipes, like our gooey Deep Dish Chocolate Chip Cookie, flavorful Bananas Foster, crunchy Butter Pecan Granola, and moist Mini Spice Cake.
Why You’ll Love This Recipe
- Quick and Simple: With just two ingredients and a few minutes, you’ll have fresh brown sugar ready to use.
- Always Fresh: Make exactly what you need, so it’s never hard or clumpy.
- Budget-Friendly: Save money by using ingredients you already have at home.
- Versatile: Perfect for any recipe that calls for brown sugar, from baked goods to marinades.
- Customizable: Adjust the amount of molasses to create light or dark brown sugar based on your preferences.
Ingredients
If you have any ingredients leftover from this homemade brown sugar recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: Regular granulated sugar is the base for this recipe, providing the sweetness and texture needed for brown sugar.
- Molasses: The key ingredient that gives brown sugar its signature flavor and rich color. You’ll also find molasses featured in recipes like Molasses Cookies, Gingerbread, and Baked Beans.
Recipe Variations
Here are a few ways to customize your homemade brown sugar:
- Light Brown Sugar: Use less molasses for a milder, more subtle flavor.
- Dark Brown Sugar: Add extra molasses for a deeper, richer taste.
- Spiced Brown Sugar: Stir in a pinch of cinnamon or nutmeg for a warm, spiced twist.
- Vanilla Brown Sugar: Mix in a splash of vanilla extract for a touch of sweet, aromatic vanilla flavor.
How To Make Brown Sugar
- Measure the Ingredients: For light brown sugar, combine 1 cup of granulated sugar with 1 tablespoon of molasses (similar to treacle in the UK). For dark brown sugar, add an extra tablespoon of molasses.
- Mix Thoroughly: Place the sugar in a medium bowl and drizzle the molasses over it. Using a fork, rubber spatula, or your fingers, mix the molasses into the sugar until evenly combined.
Note: If molasses clumps form, press them against the side of the bowl with a spatula or use your fingertips to break them up. Keep mixing until the sugar is smooth and evenly blended.
Expert Tips
- Adjusting the Molasses: For light brown sugar, use 1 tablespoon of molasses per cup of white sugar. If you prefer dark brown sugar, increase the molasses to 2 tablespoons per cup.
- Molasses Substitutes: If you’re out of molasses, substitute with 1 tablespoon of pure maple syrup, golden syrup, or agave nectar per cup of granulated sugar. While the flavor will differ slightly, the texture and moisture will remain similar. These alternatives are great in a pinch!
Delicious Ways to Use Homemade Brown Sugar
Homemade brown sugar is incredibly versatile. Here are some of the best ways to use it:
- Baking: Ideal for cookies, cakes, and muffins.
- Oatmeal Topping: Sprinkle it over oatmeal for a sweet, caramel-like flavor.
- Marinades: Add it to marinades for a hint of sweetness and depth.
- Sauces and Spreads: Perfect in barbecue sauce, apple butter, or other sweet spreads.
- Beverages: Stir into coffee or tea for a warm, sweet twist.
Frequently Asked Questions
Homemade brown sugar will last as long as the sugar and molasses you use are within their expiration dates. Typically, it stays fresh for several months when stored in an airtight container at room temperature.
For light brown sugar, use 1 tablespoon of molasses per cup of granulated sugar. For dark brown sugar, increase the molasses to 2 tablespoons per cup.
Brown sugar hardens when exposed to air as its moisture evaporates. To keep it soft, store it in an airtight container to lock in the moisture and prevent drying out.
The flavor is nearly identical, as it uses the same basic ingredients. Adjusting the molasses amount lets you control the taste.
Absolutely! Homemade brown sugar is ready to use as soon as it’s mixed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch brown sugar recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
How To Make Brown Sugar
Equipment
- Fork, spoon or spatula
Ingredients
- 1 cup granulated sugar
- 1 tablespoon molasses
Instructions
- Combine Ingredients: Add the sugar to a medium bowl and drizzle the molasses over it. Mix thoroughly using a fork, rubber spatula, or your fingers until the molasses is evenly blended into the sugar.
- Store Properly: Transfer the brown sugar to an airtight container and store at room temperature for up to 1 month.
Notes
- Adjusting the Molasses: For light brown sugar, use 1 tablespoon of molasses per cup of white sugar. If you prefer dark brown sugar, increase the molasses to 2 tablespoons per cup.
- Molasses Substitutes: If you’re out of molasses, substitute with 1 tablespoon of pure maple syrup, golden syrup, or agave nectar per cup of granulated sugar. While the flavor will differ slightly, the texture and moisture will remain similar. These alternatives are great in a pinch!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love this reminder of how easy it is to make pantry staples with the pantry staples I already have 😃 Also, that was great idea from Ed about making the dark corn syrup in a similar fashion.
It could be my imagination, but this brown sugar seems more fragrant and flavorful than the stuff I get in the grocery store. Maybe it’s because I used blackstrap molasses. Whatever it is, I’m looking forward to using it in an ODK chocolate cake and the pancake syrup this weekend 🤤
This works very well. If you have light brown sugar but need dark brown, just add the 1 tbsp per cup to the light brown. You can use the same approach if you need dark corn syrup and only have light: 1 part molasses to 3 parts light corn syrup. This cuts down on pantry staples too. I make your pecan pie with 1 tbsp molasses and 3 tbsp light corn syrup.
Love this site (and the cookbook which does have recipes not on here).
Thank you, Ed. I’m so glad you are enjoying the recipes. Thank you for your feedback.