How to Make Homemade Brown Sugar!

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How to Make Homemade Brown Sugar!

Stacy G.

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Step 1 of 6

This is the molasses I used but I'm sure any good brand would do.

Step 2 of 6

I used this sugar this time, but I have used organic sugar in the raw before as well, and I think I prefer the sugar in the raw. The granules are larger yielding a more grainier brown sugar.

Step 3 of 6

I didn't list the measurements because you can make as much or as little as you need. To make about a 2 cup batch I used 2 cups of sugar to 1/2 a cup of molasses.

Step 4 of 6

This ratio turned out to be good for light brown sugar. If you want darker brown sugar, just add more molasses and mix well.

Step 5 of 6

I soaked a terra cotta stone for 5 minutes, and use this to keep the sugar moist. I re-wet it every now and then when needed.

Step 6 of 6

This is the best tasting brown sugar I have ever had!! I will never buy pre-made brown sugar again! Enjoy!

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Stacy G.

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Molasses

Granulated sugar

For these of you who don't have molasses can substitute it with honey. (I have made homemade brown sugar many times to make delicious cookies cupcakes cakes etc

Melisa Polisi 8 months ago

Hi! I got my terra cotta disc at Sur La Table, but you can get them on Amazon and I've also seen them on Etsy. I seen them called, "brown sugar bear" "brown sugar softener"

Stacy G. (author) 9 months ago

Where do you get the stone?

Nerisa Lutali Jeong 9 months ago

Yay you tell them! Great guide never thought of this I always look for great variation/substitutes for everyday baking basics

Jessica Carrero 9 months ago

"You can't really mix brown sugar. In fact it's just unbleached sugar.." @julia: For recipes calling for brown sugar, such as chocolate chip cookies, blondies and many types of bars, cakes, pies etc...its brown sugar that gives it it's richness and depth. NOT raw sugar. Raw sugar contains molasses, hence the brown tone, but not enough to enhance flavor and texture in the cooked product. So using raw sugar instead of brown sugar (which is sold in stores in both light and dark varieties for a reason) could be used interchangeably, those of us who are avid bakers would stick to our good ole brown sugar. AND making it fresh (yes, mixing molasses back INTO bleached white sugar might seem oxymoronic) means no preservatives and it's cost efficient. Sooooo, I guess I CAN really mix brown sugar. Booyah

Stacy G. (author) 9 months ago