Bold Baking Basics, Homemade Ingredients

How to Make Brown Sugar

4.62 from 153 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

4.62 from 153 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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Tahira Akhtar
Tahira Akhtar
1 year ago

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

Darren
Darren
1 year 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 »

10 months ago

hi Gemma,i made it it was perfect ,thank you

Esme
5 months ago

Brown sugar tastes nice in coffee. ☕

Melanie
Melanie
2 years ago

Hi Gemma,
When you say white sugar, which do you mean Caster Sugar or Granulated Sugar?
Thanks
P.s. love the videos

Tehmina
Tehmina
7 months ago

WAOO nice

Maksym
Maksym
8 months ago

Hi, Gemma. I performed your recipe at home but sugar has no caramel taste and smell, only strong molasses smell , which is pretty far from real Brown sugar from the store. Could you please advice.

Claudia W Rooney
1 year 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!!

carrol hunter
carrol hunter
1 month ago

You can also use a dry teabag to keep the brown sugar nice

Chris
Chris
4 months ago

Hello. There is a typo in your recipe. A volume cup of white granulated sugar weighs 200g not 240g for most recipes in the US and UK. If your were converting to a US measurement, it is probably closer to 1 cup and 3 Tablespoons.

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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