![Homemade Brown Sugar in a jar.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1280 853"></svg>)
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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.
![Molasses being poured into sugar to make brown sugar.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 853 1280"></svg> "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.")
How Is Brown Sugar Made?
It couldn’t be simpler to make your own, just mix together sugar and molasses (or treacle). That’s right: it’s simply white sugar and molasses.
How To Make Brown Sugar
This two-ingredient recipe could not be easier, and you’ll be on your way to making your own essential ingredient for any baking recipe that calls for it (and don’t forget to get all the measurements down below). Here’s how easy it is:
- Combine your molasses and sugar in a mixing bowl.
- Rub in the molasses with fingertips until the molasses is completely incorporated and the sugar turns brown.
Taste And Consistency
If your sugar is the light variety, it will have a slight caramel flavor and be golden in color.
How To Soften Brown Sugar
If you’re wondering how to make sugar soft after it’s gotten too hard, you can always use your microwave. Place everything hardened in a microwave-safe bowl then place a damp paper towel on top. Microwave on medium for 30 seconds, or until it’s soft.
How To Store It
Store your new sugar in an airtight container for months. To prevent any clumping of the sugar, add a slice of white bread in the container and that will keep it dry and fine.
How To Darken Brown Sugar
You just want to double the amount of 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.
This brown sugar recipe 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. This 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.
Get more Baking Basics recipes:
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!