How to Make Brown Sugar at Home – So Easy!

Stop buying brown sugar! Let me show you how to make brown sugar at home with just two ingredients, giving you a rich caramel flavor and a soft, moist texture.

Watch my video below for simple, step-by-step instructions for creating brown sugar at home. If you enjoy it, don’t forget to like and subscribe for more easy and helpful food hacks!

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Why I Love This Brown Sugar Hack

Have you ever started making cookies and then noticed you do not have any brown sugar left? That has happened to me too. It is really frustrating to stop everything and go to the store just for one ingredient.

But here is the good news – you do not need to! Making brown sugar at home is actually very simple and has saved me many times.

In my experience, homemade brown sugar works just as well as store-bought in most recipes. What I love about making it myself is that I can control exactly how dark I want it, depending on what I am baking.

Personally, I think it is one of those kitchen hacks that is worth knowing. Once you have made it yourself a couple of times, you will probably wonder why you ever worried about running out in the first place.

Here’s why I like making my own brown sugar:

• It’s ridiculously easy. Two ingredients. Five minutes. That’s all it takes.
• No more last-minute grocery runs. You can whip up brown sugar anytime, no panic needed.
• You control the flavor. Want it lighter? Use less molasses. Prefer a deep, rich taste? Add more.
• It’s fresher and softer. Store-bought brown sugar often turns hard. Homemade stays soft and fluffy longer.

Once you learn this homemade brown sugar recipe, you’ll never go back to the store-bought version. Trust me—it’s that easy!

Brown Sugar to Molasses Conversion

Let’s look at how to make both types of brown sugar – light and dark – with only two basic ingredients. You’ll need regular white sugar and molasses, which you can find in many larger grocery stores or online if your local store doesn’t carry it.

Golden Barrel Unsulphured Supreme Molasses is good for making brown sugar because it’s not too bitter. Unlike blackstrap molasses (which is very strong and bitter), this type has a milder, sweeter flavor that creates a better-tasting brown sugar. This regular unsulphured molasses mixes well with white sugar and gives you that classic brown sugar flavor.

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The good news is that molasses typically lasts for 1-2 years in your pantry when tightly sealed – so one bottle will be enough for many batches of brown sugar.

For Light Brown Sugar:

•  1 cup granulated sugar (200g) – Regular white sugar works perfectly.
•  1 tablespoon molasses (21g) – Adds that classic light brown sugar flavor.

For Dark Brown Sugar:

• 1 cup granulated sugar (200g)
• 2 tablespoons molasses (42g) – For a deeper, richer taste.

That’s all you need! Now, let’s get mixing.

Step-by-Step Guide

Making brown sugar at home is really simple. Like I said earlier, you just need two ingredients and a few minutes to have fresh, soft brown sugar ready to use. I like that I can adjust the color and flavor by changing how much molasses I add.

Here is how to do it:

Step 1: Get a mixing bowl ready – Grab a large bowl and pour in 1 cup (200 grams) of granulated sugar. This is just regular white cane sugar, nothing fancy!

Top Tip: I have found that using organic cane sugar instead of regular white sugar creates a more caramel-like flavor in the finished brown sugar.

Step 2: Add the molasses – If you want light brown sugar, add 1 tablespoon of molasses. For dark brown sugar, go with 2 tablespoons.

Top Tip: Not all molasses types give the same result in homemade brown sugar. I have tried using blackstrap molasses once and found it made the sugar too bitter for cookies. For the best flavor, use regular unsulphured molasses. Dark molasses works well for a deeper flavor in gingerbread and spice cakes, while light molasses is better for subtle sweetness in chocolate chip cookies and lighter baked goods.

Step 3: Mix until smooth – Use a whisk or an electric mixer to blend everything together. At first, the molasses will clump up, but keep mixing until it’s fully combined. You want the sugar to have a soft, even texture with no streaks of molasses.

Tip: When making dark brown sugar, add the molasses in stages rather than all at once. I mix in half the amount, fully incorporate it, then evaluate the color and flavor before adding more. This prevents accidentally making the sugar too dark or bitter, which has happened to me before and ruined a batch of cookies. This gradual approach gives you much more control over the final product.

Step 4: Enjoy Your Homemade Brown Sugar

That’s it—you just made fresh brown sugar in minutes! Now it’s ready to use in your favorite recipes, from cookies and cakes to coffee and oatmeal. You’ll love the rich flavor and soft texture, and the best part? You made it yourself!

Try This Next! Now that you’ve made your own brown sugar, put it to good use! Try these delicious brown sugar cookies here.

Using Your Brown Sugar

What can you do with your homemade brown sugar? Here’s where I use mine:

Baking favorites – It makes cookies stay soft and chewy. I notice a big difference in chocolate chip cookies and banana bread when I use brown sugar.

Morning drinks – Try it in herbal coffee or tea instead of white sugar. It adds a richer flavor that I’ve come to prefer.

Savory cooking – Mix it into marinades and sauces. It works especially well with soy sauce or anything spicy to balance the flavors.

Oatmeal topper – Sprinkle some on your morning oatmeal with cinnamon. Much better than plain sugar.

The best thing about making your own is that you never have to deal with those hard lumps you get in store-bought brown sugar.

How to Store Homemade Brown Sugar

Choose the Right Container

I store my homemade brown sugar in any clean, dry container with a tight-fitting lid. Regular kitchen containers work perfectly – nothing special is required. The container just needs to be sealed well to keep moisture levels consistent.

Room Temperature Storage

Keep your homemade brown sugar in a cool, dark pantry or cabinet. Avoid storing near the stove or in direct sunlight, as temperature fluctuations can affect the texture.

Small Batches Work Best

I have found that making smaller amounts as needed is the most practical approach. This way the sugar always stays fresh, and you do not have to worry about long-term storage issues.

Top Tip: I have noticed that molasses can sometimes settle to the bottom of homemade brown sugar during storage – give it a quick stir before using if it has been sitting awhile.

More About Sweeteners

If you’re interested in brown sugar, I also wrote an article comparing brown sugar and honey here. You might find it useful if you want to learn more about different sweeteners.