Homemade Brown Sugar

In this post I will show you how you can make light and dark homemade brown sugar at home. In case you ever run out of brown sugar or just can not get it where you live, I got you with this super easy and quick recipe.

Inspiration

When you look at the European and the American kitchen you can find many small differences in ingredients. When you take a closer look at baking recipes one ingredient standing out is brown sugar. In the beginning I did not think about it as we can buy brown sugar here in Switzerland. However, the sugar to what we refer as brown sugar is not in the slightest the same sugar you can find in the US.

So, I asked myself: Can I make my own brown sugar? After some research the answer was a clear YES! It could not be easier really.

If you love making recipes from scratch you should try making Europe’s main baking ingredient vanilla sugar. When you’re done making your homemade brown sugar you might want to try this pumpkin simple syrup as it can be made with brown sugar.

What is brown sugar?

Brown sugar is an amazing ingredient that should be a staple in your pantry as it makes any bake taste even better and gives depth to your recipe. You can make it by mixing only 2 simple ingredients you can get at the grocery store.

Ingredients of brown sugar

• Refined white sugar: Normal white sugar makes the base for this recipe.
• Molasses: Molasses is a thick, dark syrup made during the sugar-making process. 

Mixing those two ingredients will make your delicious, sticky goodness that will improve the flavor of all your bakes! The molasses will make the sugar brown and give it its delicious caramel flavor. However, it does more than just that. Mixed with the white sugar it gives bakes more moisture and changes the color and texture of your end product.

Difference between light and dark brown sugar:

While reading recipes you might have seen both the light as well as dark version. So, what is the difference between the light brown sugar and dark brown sugar?

The only difference between the two variations is the molasses part in the mixture. As I prefer using dark brown one this recipe is for the dark version. Simply add half the amount of molasses for a light version. You can always change the amount of molasses to your taste.

Why should you make it yourself?

Ever opened your brown sugar and were faced with a huge clump? It is suuuuper annoying! When you make it yourself you can make little at a time just as you need it and avoid the clumping.

Unfortunately this heavenly ingredient is not available in all countries. We can not get it here in Switzerland so I make mine myself at home. Therefore, I want to share with you how simple and easy it is to make your own brown sugar. I do not want you to miss out on this amazing flavor anymore!

How to make brown sugar

Making this recipe could not be any easier. You basically reverse the refining process and put the molasses back into the white sugar.

1. Get a medium sized bowl and add the sugar to it.

2. Next, get a tablespoon and add the molasses to the sugar. Be careful when taking the molasses out as it acts like honey and wants to run everywhere. When adding it to the sugar I like to spread it out over the sugar and not drop it in at one spot. Spreading it out will make the mixing easier.

3. Then you will have to mix the two ingredients. Don’t hold back and get in there with your (clean) hands! Your hands really are the best tool here as only your hands will get those molasses clumps out. If you do not want to get your hands dirty you can use a wooden spoon.

Add more molasses to the mixture if you want your brown sugar even darker.

Storage

Your newly mixed brown sugar can be stored in an air-tight container for months. Add a slice of white bread to the container to keep it dry which keeps the sugar from sticking together and form a huge clump. Make sure to replace the slice of bread every few weeks with a fresh one.

Troubleshooting: It is still recommended to use your sugar quickly as the bread will not completely avoid the clumping. If your sugar starts clumping up simply shake your container till it falls apart again or pop it in the microwave for 30 seconds while having a damp towel over the bowl.

Variations

If you do not have molasses or simply want to try a new flavor you can try one of these alternatives:

• Amber Sugar: For amber sugar you use Maple Syrup instead of molasses.
• Agave Nectar: For a new flavor palette.

Recipes using brown sugar:

Here are some delicious recipes to try that all use this golden deliciousness:

• Soft and Chewy Peanut Butter Cookies
• Chocolate Chip Cookies
• Pumpkin Spice Latte
• Simple Syrup
• Soft Snickerdoodle Cookies
• Cakes
• Brownies
• Bread
• Salted Caramel Sauce
• LOW-FODMAP Teriyaki Tofu (V, GF)

Frequently asked questions

Q: Can I make brown sugar in de food processor?

A: I have tested this and it totally works! If you have a food processor with a dough knife I highly recommend using it instead doing this by hand! Simply use the dough attachment, add the sugar, pour the molasses on top and pulse till well incorporated. You might need to scrape down the sides halfway trough as the molasses sometimes gets stuck on the sides.

Q: How do I soften brown sugar?
A: Did your brown sugar clump up? No worries, I’ve got you! There are 2 things you can do try:

• Shake your container vigorously (making sure the lid is closed well) and try to loosen the clumps. The remaining clumps you can crush with a fork or your hands.
• Add the sugar to a microwave save bowl. Place a damp paper towel on top and pop it in the microwave for about 30 seconds on medium. This will make the brown sugar soft and moist which makes it fall apart easily. You can also do that in a steamer. Same procedure but it will need a little longer. Check on the sugar every 30 seconds till it is soft and falls apart.

Q: How does brown sugar taste?
A: It has a slight caramel flavor.

Other recipes you might like:

Homemade Vanilla Extract

Homemade Mint Extract Recipe

Homemade Vanilla Sugar