Bold Baking Basics, Homemade Ingredients

How to Make Brown Sugar

4.72 from 46 votes
How to make Brown Sugar - For those times you need brown sugar but all you have is white! Now you can easily make your own with just 2 ingredients.

Hi Bold Bakers!

Brown Sugar is a fantastic ingredient in baking that shouldn’t be left out. It adds a caramel flavor and depth to recipes. I know it’s not available in all countries but I don’t want you to leave it out of your baking so I’m going to show you how to make brown sugar so you never have to leave it out again.

It couldn’t be simpler to make your own Brown Sugar, just mix together sugar and molasses (or treacle).

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This makes a light brown sugar: it is slightly caramel in flavor and is golden in color. 

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Store in an air-tight container for months. Brown Sugar has a tendency to clump together. To prevent this add a slice of white bread in the container and that will keep the sugar dry and fine.

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To make Dark Brown Sugar it’s the same deal. You just want to double down on the molasses. You will see, feel and smell a big difference between the Light and Dark Brown Sugar. The dark has an even richer, deeper caramel flavor.

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Brown Sugar is ESSENTIAL in recipes like my Chocolate Chip Cookie, Brownie Recipe, Sticky Toffee Pudding in a Mug and Gingerbread. All of these recipes have something in common, they have a caramel flavor with a gooey, treacly texture. Brown Sugar does that, that’s why I don’t want you to leave it out.

This recipe is part of my Bold Baking Basics Series. There you will find useful recipes like How to Make Cake Flour, How to Make Buttermilk and lots more to help you become a better Bold Baker.

Watch The Recipe Video!

How to Make Brown Sugar

4.72 from 46 votes
Learn How to Make Brown Sugar so you can get that rich, caramel flavor in all of your baking including my Chocolate Chip Cookies, Gingerbread & more!
Author: Gemma Stafford
Learn How to Make Brown Sugar so you can get that rich, caramel flavor in all of your baking including my Chocolate Chip Cookies, Gingerbread & more!
Author: Gemma Stafford

Ingredients

  • Light Brown sugar
  • 1 Cup (8 oz/240g) white sugar
  • 1 teaspoons molasses (treacle)
  • Dark Brown sugar
  • 1 Cup (8 oz/240g) white sugar
  • 2 teaspoons molasses (treacle)

Instructions

  • Combine sugar and molasses in a mixing bowl. Using your fingertips rub in the molasses until the molasses is completely incorporated and the sugar turns brown.
  • Store in an air-tight container for months. Because of the moisture, brown sugar has a tendency to clump together, to prevent this add a slice of white bread in the container and that will keep the sugar dry and fine.

 

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Comments & Reviews

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Tahira Akhtar
Guest
Tahira Akhtar
26 days ago

Can I use date molasses instead of treacle? Thank you xx

Candie Conley
Guest
Candie Conley
2 months ago

I can’t find the labels ?

Otha
Guest
Otha
3 months ago

Hi there instead of using brown sugar, can I use muscovado?

Shine
Guest
Shine
4 months ago

Hi Gemma

Was wondering if jaggery can be a substitute for brown sugar for making brownies / cookies?

Thanks

MOXIEGIRL51
Member
MOXIEGIRL51
5 months ago

Gemma, I made your best ever chocolate chip cookies for the 10th time in a month. The last batch I whipped up I noticed I didn’t have enough brown sugar…….but, I had sugar and molasses and whipped up a batch for this batch of cookies. The best ever!! Thank you!!

Royal
Guest
Royal
6 months ago

Hi gemma, can I use Browning in place of molasses for making brown sugar

Nesrine
Guest
Nesrine
6 months ago

Hi Gemma!

I was wondering if it’s possible to use carob syrup (or dates) as molasses. Will it give the same texture and flavor?
Thanks in advance~

Darren
Guest
Darren
7 months ago

Hi Gemma, In looking up recipes for making brown sugar, I’ve come across *many* different recommendations for the amount of molasses to add to the sugar. And, granted, one advantage to making brown sugar at home is that you aren’t restricted to what commercial brands / manufactures do. Still, I have been interested in making brown sugar to be the same “strength” as commercial stuff; but the lack of agreement on the matter has been an issue. (Well, actually, I’ve been interested in making “amber sugar” to the same degree–that is, sugar + maple syrup, not as a substitute for… Read more »

Kayleigh Maguire
Guest
Kayleigh Maguire
8 months ago

Hello just wanted to ask if I could use demerara sugar instead of brown sugar in your blondie recipe and if so will I need to use the same amount?

HollyIrish
Member
HollyIrish
8 months ago

Made this today and it gave the cookies so much flavor! Never going back to store bought!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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