Now wait just a second.
Why did no one tell me how dang easy it is to make my own brown sugar?
I sorta blew my own mind this morning. ย It turns out that granulated sugar and molasses when combined with a bowl and fork (or mixer, if you’re feelin’ fancy) produces the freshest and fluffiest brown sugar. ย Man… that’s satisfying.
And! ย Bonus! ย You can make the brown sugar as dark and flavorful as you like by controlling the amount of molasses.
This is just too good… and I’m just dorky enough to freak out at this kind of thing.
Alright . ย Let’s put on out big, fat, brainiac caps. ย This is about to get tough. ย We’re mixing together two ingredients. ย In a bowl. ย With a fork… or a mixer. ย If you use a mixer, you’ll still need a fork. ย Don’t fight it.
How to Make Brown Sugar
1 cup granulated cane sugar
1 Tablespoon unsulfured molasses
In a medium sized bowl, mix together the sugar and molasses. ย It’s that easy. ย There’s a part in this process where the molasses is super gunky and clumpy. ย You’ll think to yourself: ย Joy, you were wrong… this is coming out all wrong. ย Don’t worry. ย keep mixing it all together. ย It will even itself out. ย Work it until completely incorporated and no big molasses globs remain. ย For dark brown sugar, add another tablespoon of molasses. ย Use as you would in your favorite cake and cookie recipes. ย Store in an airtight container or in a ziplock bag with the air pressed out. ย Dang that’s easy!
333 Responses
What?!? My whole world just went upside down. :)
If you don’t have molasses, can you use dark caro syrup?
They are similar in color, but do not have the same taste
Do you have to pack the homemade brown sugar if the recipe calls for packed brown sugar or is it measured to where you don’t have to pack it? Thanks in advance.
You might want to pack it lightly I think, just to make sure you have the right amount
Hello there. I have a question. I’m in the middle of mixing up some cookies dough and found out I have very little brown sugar left. My question is , if the recipe calls for packed brown sugar do you pack the homemade stuff or no? Thanks in advance for a reply. Love this idea.
Pack it lightly to make sure you have the right amount
That used to be on the Grandma’s bottle 40-50 years ago when I started baking. I am not sure when they took it off the label. I have never used brown sugar from the store and have always made my own. You can vary the darkness with the amount of molasses used. I used to use the robust for darker, but have trouble finding it any more.
If you buy brown sugar and it doesn’t get used quickly enough so it gets hard, put the heel of a loaf of bread in the bag or other container with it, leave it a few hours and your brown sugar will be fresh again! Works like a charm!!
What a lifehack! After the first 5 or so minutes of mixing, just get in there with your hands. It’ll blend up MUCH faster.
thaaaaaank you so much for this tip!!! I’ve been looking for brown sugar here in Indonesia but to no avail.. thaaaanks!!! happy baking/ cooking ????
Joy, I had already started making oatmeal pecan chocolate chunk cookies when I realized I didn’t have any brown sugar. My local store was closed already and I had no idea what to do… Then I found YOU!! Thanks for sharing this diy tip. I liked it so much I’ve actually shared in on my own blog today with a link back here to you. Feel free to check it out at https://myfreedomacres.com/2015/08/homemade-cookies/
Thanks again!! :D
I don’t use regular sugar, but I bet t would work great with coconut sugar!
This is not “brown sugar”…it’s white sugar with molasses on it. It didn’t magically turn into a sugar only found in Nature (ex: sugar cane). Sorry, but it’s processed glucose and molasses.
You’re thinking of unrefined turbinado sugar, which has not had all its molasses removed. When someone typically thinks of brown sugar, they think of refined brown sugar, which is sugar that has been processed into white sugar and then had the molasses added back into it.
When you buy a bag of brown sugar from the store, the factory does the same thing we’re doing here, only it uses giant machines to achieve the same result.
Hi Joy, thanks for the tip!! Just made the substitution and I must admit that my cookies have an extra “molasses taste” vs when I’ve used store-bought brown sugar. Perhaps for those not too fond of molasses, they can reduce the amount slightly. I am not sure what that will do for the consistency of the final product, however!
Hey Joy! Love your blog. Instead of unsulfured molasses, can I use jaggery. If I can, is it all the same if I use jaggery made from date palm?
To be honest Srabashi, I don’t even know what jaggery is! Will you teach me something new?
I have been using a “terra cotta brown sugar bear” to keep the brown sugar soft for years. The terra cotta bear is soaked in water, excess wiped off and placed in my decorative jar on top of the sugar. I may change my shopping list to include molasses, but I will keep the bear. ;-)
Keep brown sugar in an airtight container, add a wedge of apple, close it up and In no
time the sugar is softened.
Thank you!! You have just saved me a trip to the store!!
I love that we have the same measuring cups and spoons. My mom gave them to me, she got them from her mother. Amazing.
Whats the best way to store homemade brown sugar
Even a caveman can do this! Thanks, was out of brown sugar and now I never will be as long as I have sugar & molasses.
Thank you Ma’am!!
I never knew that it was molasses…
Now I do not have to buy the stuff ever again….I’ll just make my own! 8 )
TY
Hi:
I used your recipe today, but changed something. When I saw that you used brown sugar (I don’t eat sugar), I decided to use my own home made brown sugar. What I did was used 1 tbsp. of Raw Coconut Nectar and 1 cup of Xyla. I did the stirring and it came together beautifully and I added it to the mix. It sure tasted delicious. I am cooking the apple crisp now and I am so anxious to try this as it smells wonderful. I use Jonagold apples in my crisp today, love those apples!
It blew your mind, did it? You found out three years ago!!! How do you think I feel?! *Breathe, breathe*….:D
Does this have to be refrigerated after you make it?
no need to refrigerate!
Thank you so much for posting this. I am about to name some choc chip cookies for my cousin who’s off to school and I was stumped in that I only had white sugar. White sugar and molasses!! :) wish me luck cookies doesn’t seem to be my forte.
Happy new year! Best wishes for a glorious 2013!
Joy! I love you forever for posting this… when I first saw this post two years ago, I wondered who would need to use it. Two years later, I’m living in Switzerland and there is no brown sugar to be found anywhere! Luckily, I remembered this post and I can make choco chip cookies again. I’m sure you’ll agree that life without choco chip cookies just isn’t worth living :) Thank you thank you thank you!
I think this is crazy too! Imagine I am staying at my cousins, have a ham to bake, and they don’t have any brown sugar, I looked it up, and to my surprise, it IS this easy! I was going to blog it myself, then it turns out no molasses! Boo! I am so going to try this another time, maybe every time. I guess I thought it would be similar to making caramel.
I was in a rush and mixed 1 c sugar to 1 c molasses :**( I redid that, but now I have a bowl of molasses sugar X(
Thank you, thank you, thank you! I was inspired to create pumpkin muffins with a pecan streusel topping but was out of brown sugar (and didn’t want to drag my 2-year-old to the store). You are a life saver!
Like the last comment I’m also in the middle of baking and I too didn’t realize I had run out of brown sugar (son likes to use it but never bothers to let me know when container empty!) Logged on to your blog and voila I now can finish making my fresh guava bread!! Yeah. Hubby will thank you. I promise. Love ya!
You JUST saved me a trip to the store to buy brown sugar. And I’m in the middle of making a cake and you know I hate that. When you run out of an ingredient unexpectedly? Like brown sugar? Thanks, Joy. You’re always the best.
Why doesn’t EVERYBODY know this wonderful secret?????
Cannot thank you enough!! Can i use Dark Corn Syrup in place of molasses?
No, corn syrup come from corn; molasses comes from sugar cane. They do not work the same in this situation. The goal is to replace the juice (molasses) that was removed to make it become white sugar.
Joy, this has changed my life. I haven’t bought brown sugar in months! And I love the flavor of homemade brown sugar, it’s much more rich! Thank you! You’re wonderful!
Brilliant tip! I just moved from the UK to Australia and dark brown sugar is sooo expensive here. Thanks for saving me lots of dollars – I love making choc chip cookies and you HAVE to make them with dark brown sugar!
Hey I’m Australian and I just set out to woollies to buy molasses, is it the Beerenberg brand that you use? I made it and I dunno it doesn’t seem like brown sugar but really strongly of molasses!
I used Beerenberg molasses for gingerbread last year and it way too strong! Maybe that particular brand is just very concentrated… I used Billington’s previously which worked much better!
Do you know if it’s possible at all to make brown sugar with no molasses around? Where I live (in Africa) molasses isn’t available, so I get creative with adapting recipes… I actually just tried your granola recipe my caramelizing white sugar rather than adding brown, which was delicious! https://thebeetreporter.blog.com/2012/06/21/granola-from-scratch/
Thank you so much for the recipe. I had pondered trying to make my own for a while, but hesitated – who knew it was so easy!!
What a great idea! Also, if you’re going to use it in a recipe,could you save a step and add the molasses when you put the sugar in, or do you have to mix them seperately?
This is incredibly amazing! Thank you so much for sharing! Now when granulated sugar is on sale and not brown, I can still make my own…. I wonder what the price difference would be?
Terrific about sums it up! Thank you!
A Pinterest tip I use is to keep a marshmallow in the bag of brown sugar to keep it from hardening. It works.
Do you think that stevia would work? I’m trying to not use white sugar and stevia is the most natural thing that is in powder form…..but I LOVE brown sugar!
I’ve never tried it. But I’m leaning towards no. Stevia is it’s own thing. but you can give it a shot, right?
So I set out on my voyage to make some chocolate chip cookies. Obstacle #1. No brown sugar. Solution #1. make my own brown sugar using your recipe (but I like mine kinda dark so i modified a little hehe). Obstacle number 2. Only 1/4 cup of butter. Solution #2. Add in 1/4 cup of coconut oil to make it a half a cup. Obstacle #3. No chocolate chips. Solution #3. Throw half a slab of white bakers chocolate in the blender and make my own chips. Results? Best darn cookies I have eaten in a long, long time.
Woo hoo! I used two tablespoons of molasses. Thanks for crossing something else off my grocery list.
my mother suggested we make our own brown sugar using turbinado sugar and molasses. then i came across your recipe. we also have stevia on hand. wondered if the same proportion would apply for white sugar as for turbinado. thank you for your blog. we also make our own laundry soap and spend half as much as formerly. have a blessed day.
Thank you for your wonderful TIPS. I am looking for a substitute for Brown sugar without using granulated sugar. I have a person with Cancer and he cannot use any granulated sugars or white flour. Any Ideas? I would appreciate any help, even a way to prepare some simple desserts for him.
Thank you
This was great!!! I’ve recently purchased molasses and the smell is super gross to me. Thanks for helping me find a way to use it!
OMG!! – I am equally dorky and fascinated by such tips, …NEVER left a comment before. Love this, thank you. I live abroad and either ‘mule’ over brown sugar or order from insanely expensive expat store. Who knew? Chocolate chip cookies and pecan pie require brown sugar, so let’s see how this works. Hope to remain eternally grateful.
If you are going to be creaming the brown sugar with butter or shortening, can you skip the step of mixing the sugar and molassas and just cream the white sugar, molassas and butter? Just food for thought.
I just made my first batch of brown sugar ,at first I thought this smells like making beef jerky ,but when I let it sit for a while then tasted it . It is great!!! I will never buy brown sugar again. Just ten minutes and you have fresh brown sugar. Thank you so much Joy.
This just totally saved my life last week. Thank you!
I knew molasses was in brown sugar; I didn’t know how much until I “googled:and why buy it for just the conveniene when you can blend up some fresh and save a trip to the grocery store!
I’ve been making brown sugar for a couple years – I use coarser turbinado and process it to a finer grain then stir in the molasses. I use unsulphered blackstrap molasses for a rich and complex flavor.
Same as above for me…….Out of B.Sugar, typed in how to make and there you were! saved me a trip into town (I live in the country)……….Love this site! rock on Joy!!!
Joy,
Thank You for the Blog! I’m in Germany for a year and love to bake. Problem is, scratch that -was- no brown sugar to be found! Like others mentioned I typed how to make brown sugar and there you are! I tried to just put in sugar and molasses like other websites suggesting substitutes said, and my cookies didn’t turn out as well. This last batch turned out perfect, thanks to your recipe for brown sugar.
Happy Baking!
Joy
Omg. I love your blog but just saw this post. I live in the Czech Republic and brown sugar is expensive and only available in specialty stores. This is awesome. I am totally making cookies tonight. You rock Joy. :)
thanks
I wanted to make oatmeal cookies but didn’t have brown sugar. i don’t know how I came across your recipe for br. sugar but I’m glad I did! Thanks-a-stack!!! (-;
As far as I know, this is how the sugar companies make brown sugar as opposed to demerara and turbinado, which are products of the processing order from sugar cane to granulated white sugar. I agree that making your own brown sugar is cheaper so long as you keep molasses in the pantry anyway.
Making your own brown sugar has GOT to be cheaper than buying it at the grocery. Additionally I think measuring brown sugar is a pain. I figure, measure the regular sugar add the molasses and then you don’t have to fight a small plastic bag to pack down the brown sugar you bought from store.
Joy, this is awesome. I really enjoy tips like this. Since then I have tried making my own syrup, yum, and sweetened condensed milk, and thing like that. love it!
Bonus, my husband thinks I’m a genius, he is so impressed. Lol
I was buying light brown sugar at Costco to save money, but they don’t sell dark brown sugar and it’s really needed in my baking recipes. I’m going to give this a try.
Question – can you store it for a long period of time, the same as you would with dark brown sugar?
Thanks in advance
Thank you so much! I’m home baking in my PJs and you totally just saved the granola bars I’m making. No brown sugar? No prob!
you are funny and fancy lol
Yesterday I got set to make a couple of loaves of oatmeal molasses bread but noticed I had run out of brown sugar. I remembered this post you made and so took my molasses out of the fridge to mix it into some cane sugar like you said. It was just too easy! I made about 6 cups of brown sugar total so I now have plenty on hand. I got to make my loaves of bread so I really appreciate you sharing this info! It helped me in a pinch, and since I always seem to have molasses on hand, I have no need to buy brown sugar anymore. Thanks!! :)
Joy, The wonder of it all. Son and I were talking about brown sugar in his BBQ recipe. Like many, I thought you bought brown sugar like cane sugar. For 55 years been doing that for all the baking I have done. Well Dah…just like you goggled in” how to make” and you popped up. Read your blog and proceded to run and I mean run to the kitchen and made a double batch. Knocked me over with a chicken feather. It was so easy and took only 10 minutes to make. It is the best and never will I spend another bloody cent for store bought brown sugar. As a matter of fact my other Son made 7 dozen Choc Chip Cookies over the weekend for a house guest who loves them. We had just enough store bought BS. I will never be out of BS again thanks to you. Thank you again for the blog.
Ohmigosh…Peigie, you are stinkin’ adorable! I, too, found Joy’s blog on a “Oh Sweet Mother of Jesus I’m in the middle of making cookies and I JUST RAN OUT OF BROWN SUGAR” moment! Thank goodness for Google!
Oh, and Joy, too! ;)
Mama M, that’s exactly the moment i had too! and there was no way i wanted to miss out on baking during NAPTIME.. Thanks, Joy :)
Same here. I am making monster cookies and only have 1/3 of a cup BS! I think I will be using this from now on. Thanks Joy!
Healthier Brown Sugar Alternative
I was looking for a healthier way to make a dessert sauce that called for brown sugar and came across Splenda Brown Sugar Blend (which is quite expensive). But I’m interested in using Stevia which is a natural sweetener rather than Splenda.
So here is my recipe (thanks to you) for Stevia Brown Sugar Blend:
1/2 Cup Granulated Sugar
1T Unsulphured Molasses – Blend the two together as Joy indicates
Stevia equivalent to 1/2 cup Sugar
I think it will probably be wonderful. If you try it in baked goods, please let me know how it turns out.
I was wondering why you think Stevia is healthier than pure cane sugar? Stevia is processed in a similar manor to remove the sucrose from the stevia leaf.
This is a terrific idea!!! Cannot believe the hater on here though, and agree with all previous posters supporting you…good grief get a life if all you have to do is complain about a duplicate post about THIS! I had somebody tell me that they made their own after I found a recipe for making your own powdered sugar so I googled it and found this site first….Will be adding this to my favorite blog sites. Keep up the good work!!
Oops, sorry was on wrong page. Another page stated how to make your own maple syrup so like I said above I didn’t have brown sugar and found this site to make it. If you want to make your own syrup use 1 c white sugar, 1 c brown sugar, 1 c water, bring to boil over med hi heat, then lower to med lo heat and add 1 TA maple extract and simmer for 3 minutes.
That is fantastic idea for maple syrup…may not be completely natural but that is so expensive in the store..thanks for tip.
OMG I just make this and it is awesome. I didn’t have brown sugar but remembered how to make that too, so I made my own homemade brown sugar and then made this syrup. What a great idea and so helpful
You’re funny….I suppose it makes me a dork too!
Thanks for the info., gonna try this with raw sugar, hope it works.
Just made the brown sugar. Turned out great! Instead of using a fork, though, I used a pastry blender. Worked better than the fork!
Also have the Tupperware measuring cups, but mine are speckled, I think I got them in the 90’s.
This just post totally saved me. You’re pretty much amazing (just in case no one has told you that today)!
when i saw this post when it was first posted i was like i already know that but i still love this post. then tonight i needed to make brown sugar, and didn’t know the proportions, and i remembered you had posted it a while back so i checked and not only is it awesome but your picture has the same grandma molasses that i had in the house!
Thank you!!! Worked great I thought that’s all you do ;-)
You are too funny! Reading this was as if I wrote it myself. I was dorky enough to have the same epiphany. Today I had forgotten the amount of molasses to sugar so I googled it and got your site…THANK YOU!!!
thanks – it worked great and I have a batch of peanut butter cookies ready to go to a party. Nothing worse then needing brown sugar and not having any.
Ok Joy. Making cookies ….need brown sugar….. don’t have any. I do have molasses. So let me be surprised too.
I can’t believe it is so easy to make brown sugar. I live in Lesotho , it is hard to get brown sugar. now i can start cooking.
thank YOU!!!!!!!
Tho’t that might work, just like molassas and salt makes soy sauce. I’m going to try it with xylotol since I’m swearing off of sugar. I’m sure it will work. Or how about adding it to the butter or oil inatead. What would be the difference in taste or consistency and putting in the total amout of sugars it calls for?
I’m so happy to have found this – I live in Switzerland, and altho dry brown sugar is available, it lacks the moisture found in the American-style product. Now I can make my favorite recipes without fear of using up my supplies too fast. And to think I’ve been bribing US visitors to bring me over kilos of the stuff for 27 years – eureka!
You saved me – I am starting a tradition of homemade cinnomon buns Thanksgiving Morning and realized I was out of brown sugar. I quickly went to the internet and found your blog. You saved me~ I made 5 cups to have extra for the frig… I actually love the idea of making my own as I make my own buttermilk (1tbs white vinegar in a 1 cup measuring cup and fill the rest of the cup with milk).
Just another thank you! for posting this easy and amazing recipe! I am making my son’s birthday cake today and found a recipe for chocolate cake that calls for brown sugar. I am broke and out of brown sugar so when I found your blog I was SO happy! Thanks again!
Thanks I was out of BS which I did not discover until I was half way thru making dinner. I never have molassas in the house but bought it for the first time last week for a new recipe. You saved dinner thanks again.
Thank you so much for posting this! I just made some brown sugar and I am in heaven. It is the most moist, soft, and fresh brown sugar I have even seen! I used it to make my chocolate chip cookies and I swear they taste even better! You rock!
The color of the brown sugar in my bowl right now is gorgeous. You’ve saved my pumpkin pie. Thanks so much!
Another fantastic tip! I’m just lovin’ all these great time-savers. I never thought a person could make their own brown sugar and with the holidays coming up, I can’t wait to try this. Thanks so much!
I’ve been baking for over 30 years and when I saw this, I wondered why in the world I didn’t know about making your own brown sugar! I made it myself a few weeks ago and felt a little giddy – kind of ha-ha I don’t have to buy brown sugar anymore! Thanks for sharing.
I found this beacuse I was wanting to email Dixie Crystal sugar because they suddenly have big lumps in the brown sugar and came across your blog. I had to sift it and in 1/4 cup I had 1 tablespoon of pea size lumps that I could not crush!!! Poo on Dixie Crystal I’ll make my own. I don’t have Grandma but always always have some version of sorgham molasses. Just another comment about the measuring cup—-I bought them years ago from Tupperware. I am 65 years young and our generation had more Tupperware Parties then you can imagine.
I just had to respond – I hope you’re still reading the comments – I made my own brown sugar about 15 years ago following a recipe I saw on a bottle of Grandma’s brand molasses … the same as in your picture. Then I lost the bottle, forgot the recipe, and went back to buying brown sugar because I never got around to writing to Grandma’s Molasses for their recipe book. It never occurred to me until tonight to look up the proportions on the Internet, even though I’m a computer programmer and have had Internet access for years … duh! I looked it up tonight after I improvised on my own. My pumpkin pie recipe called for 2 tbsp dark brown sugar, and I had light brown, so I added 1 tsp of molasses – way more than I needed to make it dark, but I figured the filling could take it, my best friend walked in just then and commented on the yummy molasses smell, and the pie turned out fine. Now I’ll just remember the proportions when I need to make my light brown sugar dark, until it runs out, then I’ll start making my own again. I liked the lighthearted tone of your little article.
I wish I can find Molasses here in India :( If not…it’s back to buying Expensive, Imported Brown Sugar :(
My family’s Bangladeshi and they use molasses all the time to make sweets – I think it’s call ghur. See if that helps you :)
Hey…thanks Tiara. Gur is actually jaggery, but I think I know exactly what you’re talking about now. Will harass my local vendor to get that for me now :)
This only came together for me once I used my hands to blend the last bits of molasses with the granulated sugar.
ok! glad it worked out though!
Love it! I just moved to Germany….where their version of brown sugar is sugar that is the color brown:) Vanilla extract is pretty hard for me to find too….they call it vanilla “Aroma”….I call it vanilla poop. I am going to pass this on to my fellow Expat lovers of all things sweet! Thanks for making my move a little bit easier.
Here’s how I make vanilla extract: split or cut up a couple of vanilla beans and let them soak in a small bottle of vodka for a few weeks, shaking it every now and then. You’ll need a bit more than the recipe calls for, but it does the trick. I’ve been using this concoction for years.
Cheers from another expat!
This is too cool! What a great tip that will save tons of $$$. Thanks!
Cheers! Leslie
LOL! I don’t know if I want to hug you or smack myself in the head!!!
Seriously!
I can’t tell you how many times I have had to run to the store for brown sugar, and every time I have perfectly good white sugar and molasses in the pantry! sigh …
;-)
r
How ridiculously easy! I’m glad I read this blog post now — I’m almost out of brown sugar and I can easily make my own as I need it.
TY! TY! TY! I am always running out of brown sugar when my funds are low but I always have molasses & granulated on hand…go figure! Keep inspiring us Joy!!!!! Luv ya!
Genell (CT)
Wow. I knew full well what made brown sugar brown sugar, yet it never OCCURRED to me to do it myself. I’m never buying brown sugar again.
I love this!! Thank you.
I have those very same yellow plastic measuring tools! Not sure why that’s surprising to me, given that they’re surely mass-produced, but it is. :)
And what is this about brown sugar?! You not only blew your mind, you blew MY mind. I never knew one could make their own brown sugar. Wow! Next thing you know, someone will tell me there’s a way to make homemade water as well. I’m just that out of the loop sometimes.
I had no idea either! About this OR the pancakes! We can all *headsmack* together on this :)
Call me dumb… “1 cup granulated can sugar” < Is that cane sugar? Or just regular white sugar? Thanks!
my oh my! you’re not dumb at all! sorry for the typo!
I just made this today. I don’t think I’m ever going to buy brown sugar again. Thanks for a great recipe! I don’t comment very often, but I Love your site!!
what the hay?! I wasn’t aware of this either! If getting excited over this fantastic discovery is dorky..i’m okay with it…:) yay!!!
I haven’t bought brown sugar in almost a year. I usually just put the sugar and molasses in my ingredients without mixing (does that make sense?). Good on you!
How wonderful! I did not know this was possible (or so easy) either! Thank you for enticing me to make my own brown sugar from now on. You rock!
Thanks for posting how to make brown sugar! Now I can make my own & never have to struggle with the cement like brick of brown sugar currently in my pantry! This is simply wonderful.
I can’t believe this never occurred to me before! Thanks for sharing. I can see this being very helpful in the future. By the way, I love your yellow measuring cups. They look just like the ones my mom used to have :)
Tupperware! My mom had the same ones, only orange!
I love it! I want to do this just for fun sometime!
OMG, what a brilliant idea!!
I will definitely keep that in mind when I run out of brown sugar.
But how long will these last?
So easy….so very easy….thank you.
Holy Crap, you just blew my mind! I’m beyond excited!
I was halfway through making cookies today when I discovered that no brown sugar existed in my house. Your quick tip saved them, and they may be the best cookies I’ve ever made!
Wow! This is crazy! I had never thought you could do that it’s like when I saw the vanilla extract who woulda thunk it? I’m just amazed at things like this but that’s ok bc I apparently am not the only one :)
Dang that IS easy! Thank you for the revelation!
You know, I am a food blogger too and it never ceases to shock me how some ppl feel the need to POUND verbally and publicly. She could have simply put her two cents about brown sugar and moved on….but why oh why did she need to finish it off with the verbal upper cut of “you must not read any other food blogs but your own. โCause I think there isnโt a single one of them that hasnโt beaten you to this post” SO unnecessary to say THAT *SMACKS ‘not brown sugar*. Ummmm NBS, were you not aware of the millions of food blogs out there and how eventually there IS OVERLAP? The reason is that all of us followers CANNOT possibly read all those informative blogs. One blogger reads a good idea, finds one in a magazine, hears from a friend….and we want to share it….you know PASS IT ON? Joy, I am sorry you had to deal with such blatant hostility or uncalled for. Funny how the rude ones always leave their mark ‘anonymously’!
Love ya Joy….keep on sharing no matter what it is!
My mom was over one day and was thumbing through my pile of recipes, sloppily handwritten and with a lot of short cuts and abbreviations. She looked puzzled when she came across “BS”, yup, sits in the cupboard next to the box of fun and the shaker of magic. Like I am really going to put “bulls*&t” in my cookies! haha
I am a long-time follower and I am usually too shy to comment , BUT…. good gracious, this is a wonderful, WONDERFUL thing to know! Thank you! *happy dance*
Have I told you lately that I love you?
This is THE BEST. I don’t get a chance to bake as often as I’d like, so it always seems like I am buying a new box of brown sugar, using a cup or so, and then letting the rest become a cement block in the kitchen cupboard…until the next time I want to bake, when I discover it, throw it out, and start all over with a new box…and repeat ad nauseum…
This has just saved me a lot of annoyance, angst and money. Thank you!!!
Why mix in advance? I usually just put in my white sugar and add a bit of molasses at the same time as I’m making the cookies… I’m so lazy. True. It’s probably not quite the same, but I hate washing extra dishes!
Joy – your blog is delightful. Thanks.
I think it was very generous of you to have shared this info with other people. And obviously there are more of us who think this way, than people like ms/mr cranky pants who just doesn’t have anything else better to do. Just keep on sharing joy!
Brilliant! It has never occurred to me, before. I appreciate the tip, because I usually do have a bottle of, (unopened, unused, and unloved,) molasses around, and am guilty of not checking the brown sugar supply before I begin baking. Thanks, Joy! (I have used Becky’s tip, before, for making my own powdered and superfine sugars. I use our wee little coffee grinder!)
When I want to make a recipe extra nice, I’ll whip up a batch of brown sugar with superfine sugar and molasses and combine it in the food processor.
Yay, I’m totally going to use this now, because every time I go to use my brown sugar it’s as hard as a rock and I’m too lazy to make it soft again. Thanks for the info!!
Making my own brown sugar? Electrifying. Now I can eat it all I want ( one of my many food vices)
This is a great tip that I did not know and will now use!!! Thank you so much. Did you also know that white sugar can be made into confectioners/powdered sugar easily in a vitamixer type of blender at home too??? I was so excited when I learned how to do that.
OMG I had no idea you could make it that easily. Thanks for posting this!
This is an interesting debate… this is brown sugar… but I prefer using the unrefined version of sugar which is naturally brown and higher in mineral content… I also think it’s important to support environmentally and socially conscious sugar producers… I love panela from Level Ground Trading… could eat it by the spoonful.
Love your blog :)
Did you watch the Bachelorette????
maybe “not brown sugar” should have their own blog?
just wondering, since they seem to be an expert on the subject.
silly hater.
as discussed before:
“There are two ways to make refinery brown sugars: redissolving the raw sugar in a syrup of some kind and then recrystallizing it, so that it retains some of the syrup on its crystal surfaces; or refining the raw sugar all the way to pure white sugar, and then coating or “painting” its surfaces with a thin film of syrup or molasses.”-Harold McGee, On Food And Cooking
just sayin. maybe people should do their homework before they start being rude.
kisskiss
Sweet trick, Joy.
Interestingly enough, molasses is actually a byproduct from sugar processing. Sugar goes from its raw form to its snow white processed form as molasses is removed from it. Light brown sugar just has a bit more molasses in it than white sugar and dark brown just has a tad bit more.
It’s funny how I’ve known that for ages but never actually thought that mixing white sugar and molasses together could make lovely brown sugar.
I’ve done this before in emergency cases. Why don’t I always do it? I guess I’m too lazy
This totally works! It has saved “Grammys Chocolate Chippers” many a time.
p.s. Interwebs fight about brown sugar authenticity makes me giggle.
Nobody told me making brown sugar was that easy either! Amazing! I always have a bottle of molasses in the cupboard and always KNEW I could make my own brown sugar if push came to shove, but never thought I would. But I might. Oh, I might.
i saw it here first.
Dear Joy,
Previously known as white sugar but you can call me brown…. just cool, cool, cool.
And to cranky pants… unbutton top button, breathe in sunshine, let the gnarlys out and stop pissing on the brown sugar love parade. Peace, love and chocolate chip cookies, even to those who got fell down the snarky tree, hitting every branch on the way down.
This is how I make my own brown sugar, too, down to the brand of molasses. My mom taught me to do it years ago and it just rocks seeing this pop up on one of my favorite food blogs!
Meh on the brown sugar haters.
Thanks for the tip, Joy! I like finding out about handy substitutes like this. The only thing is I’m more likely to have brown sugar on hand than molasses. Honestly I don’t think I’ve ever bought that!
Wow! I can’t believe there could be such a heated debate over brown sugar! Maybe someone was having a bad day… or makes a habit of leaving mean messages… I hope it was just a bad day! But really, sugar is sweet (brown and white), so leaving a sour comment just seems wrong.
YES! This is awesome! Thanks, Joy!
I prefer to buy brown sugar because I think it has a slightly different granular profile, but I always do this in a pinch when I’m out of brown.
This is one of those posts that you NEED! I have printed off several copies for friends. This is AWESOME information. Thank you, thank you, thank you!!
Oh, the trick is to mix them together? I’ve tried to the molasses/white sugar last minute brown sugar substitution a handful of times, and they always got all melty and weird.
OOOOHHHH EMMMM GEEEEE! serious?? i never knew this! thanks so much for filling us in on this amazing discovery! lol.
No way! I love it when the kitchen gods make things this easy. Thanks for sharing!
Since I am older and have been baking longer, I did know this :) But I appreciate the reminder because I have begun using organic sugar and there is no organic brown at my store. But that won’t matter now. Thanks.
This is NOT brown sugar. It’s granulated sugar with molasses in it. Brown sugar is completely different, and can’t be reproduced in your kitchen. Not that they actually sell anything other than white sugar with molasses in it anyway. But regardless, it might be sugar and it might be brown, but it isn’t brown sugar.
This post also makes me think you must not read any other food blogs but your own. ‘Cause I think there isn’t a single one of them that hasn’t beaten you to this post….
oh good grief. really? seriously!?
this IS brown sugar. and it also IS granulated cane sugar with molasses added to it. it’s both.
brown sugar is not completely different. traditionally brown sugar is made by refining sugar cane and extracting some of the natural molasses… but not aaallll of the natural molasses. See, molasses is a natural byproduct of the sugar refining process. The color and moisture of brown sugar is a product of some of the molasses remaining in the sugar. The more molasses remains the darker and more robust the brown sugar.
many sugar producing companies these days take all of their sugar down to the super refined granulated sugar and then add molasses back . it’s a shame because the molasses added is often super distilled down and not nearly as robust or interesting as the potent natural molasses byproduct.
adding molasses to granulated sugar is not the traditional, super pure way to make brown sugar. but guess what? when you’re out of brown sugar and you want to make chocolate chip cookies… dang! it beats a trip to the grocery store.
ps. i wasn’t trying to be the first person to post about this clever substitute. i don’t claim to have invented brown sugar, or blogging, or the internet.
pps. i think your comment was kinda rude and snarky. i’m sorry you have your cranky pants on so dang tight.
Joy-
you shouldn’t have even dignified this with a reply. First or first to a million, your loyal readers are grateful you shared this tip. Not brown, not white – who gives a rat’s tail – it works. Notice the comment was left before 6 in the morning – no wonder they were so cranky – that, or they were making cookies and realized they were out of brown sugar ;o)
I’m a Food Scientist – I typically can’t stand when chefs try to be Scientists. But, uhh, ya brown sugar nowadays is basically white sugar with molasses. So go for it.
Check me out at http://www.form5artisan.blogspot.com for other food science and baking tips.
Love your guts, Christina.
WTF! What a freak! Don’t listen to cranky people like that.
Joy,
Love, love, love!!! the ps & pps remarks.
And thank you for sharing this neat-o hint. I am now forever going to use “fresh” brown sugar. :) BTW…i will be stealing the “cranky pants” comment with my kids from now on. :) You’re awesome!
LMAO.
Look it up in wikipedia!!!! Brown sugar is molasses added to refined white sugar!!! Ha!! Take that!! Joy rocks!!!
Geez! Jealous much? If you don’t like what Joy’s writing about, don’t read it. And If you do read it, kindly do us all a favor and refrain from commenting. You can have your opinion but you don’t have to be nasty about it.
Joy,
Thank you. Yours was the first post I came across when I realized I didn’t have what I need for my Carolina BBQ! It never occured to me!
Rude Person,
Sorry someone peed in your cheerios… sprinkle some homemade brown sugar in them and sweeten your attitude.
That is pretty darn cool. I once watched a program on the Food Network about different kinds of sugar and how they’re made, but now I know that molasses + white sugar + mixer & fork = brown sugar. I guess I was too busy being mesmerized by the huge amounts of brown sugar crystals forming while whirling around in gigantic machines to notice the ingredients. o.O Awesome. You are awesome. Now I just need to go out and buy more molasses…and a mixer.
Question: Will I still come up with brown sugar if I use a whisk instead of a handheld mixer?
Seems like there must be some great conspiracy hiding this kind of info. from all of us kitchen freaks sometimes. We just discovered this earlier this year and will never (on purpose) buy brown sugar again. And to think of all the dried out bags of brown sugar we’ve consumed or wasted time trying to break up in the past… :)
Always love your pictures but this one was too much – my mom had these measuring cups when I was growing up…. ahhh memories….. thanks!!
I never knew it was this easy! I’ll have to try it!
Dork out girl, you should have seen me after my first batch of whipped cream… ‘I could do this EVERY DAY!’ :)
Really?!! OK, this is life changing. Just like the moment I learned how easy it was to make whipped cream. Seriously, why don’t they teach us this stuff in school? Thanks Joy!
You gotta be kidding me! I never knew you could do this on your own!
Wow! I had no idea!
Wow Joy, you are genius! Seriously whenever I run out or brown sugar and I’m in the middle of baking I’m like shot! But now I can make my own how awesome is that?! Thanks sooo much for this really simple recipe! :)
Joy,
First, a great big thank you! I knew it had to be possible, since commercially made brown sugar is nothing more than what you’ve shared with us. Second, I apologize if you addressed this in an earlier comment, but do you think it would work well to use a food processor with the plastic mixing blade? Keep on amazing us!
i’m so mad at myself for remembering to buy a bag of brown sugar at the grocery store earlier…and i even got the giant bag. it’ll be an eternity before i get to make my own :(
Sounds great. I’m curious though what the difference is between makng your own brown sugar and just adding molasses to a recipe that already has white sugar in it. Any insight? Thanks!
I am just about as excited as you were!! haha Thanks for posting this :-D
OMG I feel like I’ve found my kindred baking spirit!! I think that’s honestly one of the most useful tips I’ve ever learnt, can’t believe I’ve never come across it before. The brown sugar here in England tends to be quite dry and sandy but thanks to you I can make my own ‘good stuff’, cheers Joy!
Wow, I never realised it was so easy!! Any time I wanted to bake something and found I didn’t have brown sugar I would trundle down the shops to buy it. I will definitely have to try this in the future :) Thanks
Wow! That IS easy!! Did you notice any difference in the final product??
Awesome! I’ve been using this method of making brown sugar for about 6 months. I wanted to make some cookies and didn’t have brown sugar. I was not going to let that stop me so I did a simple food blog search and found this posting: https://www.thekitchn.com/thekitchn/baking-tip-make-your-own-brown-sugar-097428
Changed my life and saved me money! Now I make brown sugar as needed for recipes. Typically the first step is creaming sugar and butter anyway, so first I blend molasses and sugar in my Kitchenaid before I add the butter. Works out very well and I no longer have to chip at hard brown sugar when I needs some!
Thanks for posting this and getting the recipe out to more bakers!
:D
i just realized I’ve never even wondered where brown sugar comes from…thanks for the lesson!
blessings
~*~
SLAP me in the head! All of those times I ran out of BS, I had it the pantry the whole time!
Hi joy! Two things. 1. I appreciate you posting during the day, because sometimes I sleep with my cell phone next to me like its a baby and you wake me up with your late night blog posts!(But its ok cus were friends and friends do that kind of stuff) 2. Is it ok to pretend like I knew this all along and take credit for your brilliant discovery?
what a great idea! Thanks for the inspiration!
Joy, Thanks for posting this, it makes so much more sense to make my own brown sugar instead of buying it, much more cost effective too. Oh and you and my mom have the same tupperware measuring cups and spoons :) Love it
Joy, how long do you think it’ll last for? I’m tempted to try it tonight but I won’t need it right away…I’m just so darn excited.
okay, i felt a hot flash when i opened up to your page this afternoon. on friday i mentioned i was going to try making brown sugar and behold! … here it is. i’m excited to see it and i’m actually in need of dark brown sugar. i tried the light stuff and didn’t like my whimpy cookies. dark brown is my flavor and now i’m gonna make it. down with the man! make your own, ladies! (and gentlemen)
I always learn something new over here, Joy! :-)
Next time I’m at the store, I’m totally comparing prices of molasses + sugar vs. brown sugar. Aside from fresher being better, I bet it’s a little bit cheaper!
ok, having just moved from new yorkto georgia where i nowhave an abundance of time to cook on my hands(woo hoo), i have become shamelessly obsessed with your blog! love your humor, love your recipes, and totes love the video tutorials. humor in cooking is so important- makes everything less intimidating!!! thank you!
I live overseas and several countries overseas use a type of molasses made from mulberrys or grapes. I’ve been using this combo, with the cup of sugar, for years and it works great!
Sounds lovely.
Joy is it “can sugar” or should it be “cane sugar”? Cause I don’t know what can sugar is. At least we don’t have anything like that here in Poland.
Dangit! Me and my silly typos!
So handy to know :)
Oh Joy….. it is not fair to shock me into alertness this early! This is amazing. I’ve heard people say that it could be done but I never believed them. You do rock my world on occasion! When I think of all the things I didn’t make at various times in my life because I was out of brown sugar!!! Argh.
I was SO excited when I discovered this a few months, too!! Don’t feel dorky. =) I have made big batches of it several times now and I haven’t bought brown sugar since.
Love your blog. =)
Wow and Thanks!!!
…so, does this work on things like porridge, or just for cooking? Does it really taste the same? (incredulous but amazed that something this simple could work…). Thanks!
It never even occurred to me to make my own brown sugar. This is a total “duh” moment – why didn’t I ever think of that?! There have definitely been times when I’ve been out of brown sugar and had to run to the store before making something. Thank you for enlightening me Joy!
Genius, hooray for not having to break apart blocks and chunks of brown sugar ever again!
Oh My Gosh!!! The recipe for brown sugar might be the best one I receive this year. I hate it when I run out of brown sugar. Now I will have fresher brown sugar at a fraction of the cost.
THANK YOU!!! I also love your updated web site. I love receiving your emails.
Linda A
I am just here to exclaim, “OMG my mom has those same yellow Tupperware measuring cups!!! :D :D” I’ve never seen you use them before. I like the blue ceramic (possibly?) cups you’ve shown before too. …yes, I pay close attention to your cooking implements…like a stalker :-/
This is one of those things I’ve been meaning to look up and try to make, I had no idea it would be this easy! Thank you so much, I may never buy packaged brown sugar again!
Blooming heck – who knew? Brilliant, will definitely be doing this!
so, you have the same measuring cups as my mom does! that makes me happy.
This dork is loving it!!
When a bunch of moles are walking in a line, what does every one besides the leader see in front of him?? Hint: It is one of the ingredients for homemade brown sugar…………..
You are too funny Joy! I love making my own brown sugar – ya know why? Cuz it means I never have to deal with a big hard brick of old brown sugar at the back of the pantry. I’ve been known to take a hammer to a bag of brown sugar. Not fun. Making brown sugar is way more fun!
Heat that big hard brick of old brown sugar (don’t melt it). It softens right up and is easy to use.
This is wonderful! Maybe I should stop buying brown sugar all together! I use it in everything it seems like. Thank you!
This is greatness! Thank you for sharing!
First you teach me how to make my own vanilla, now this! You are pure magic!
Wow, this sounds easy enough. Can’t wait to give this a try! I love brown sugar!
I just love this. Now if I’m out of brown sugar, I know just what to do!
Last Thursday I was making your recipe for Vegan Pumpkin Bread and got to the brown sugar part and realized I only had a tablespoon of brown sugar – I googled substitutes, and this is exactly what I did (I had molasses in my pantry thank goodness!) – and you’re right – it works out great – and no one could tell a difference!
What if you cant find molasses :( Here in Sardinia its been a little hard to find! (brown sugar is impossible)
I dunno Joy, can you explain that one more time? ;-)
Besides, I thought there was some wise old saying like, “if it looks too good to be true, it IS too good to be true.” Are you absolutely sure this is all we have to do?
I’m positive. Get on it.
ha! who knew??!!! you kill me, girl!!
You have officially amazed me with your magic. Sounds yummy and easy, thanks!
I have heard about this, but never knew the proportions…….Looks so fluffy….gonna have to try it! Thanks Joy :)
i am still a fan of buying my own from time to time, but the flavor with homemade is SO rich! great tip :)
This is a great tip!!! I never thought that was possible to do that…
????
This is so easy Thank you for sharing i’vebeen buying Darkbrownand brown sugar never knowing
I really think you and I could be best friends. Great post! Great tip! Good laughs! ?
When I learned this tidbit, it blew my mind too. It is a lifesaver!
This is awesome! After reading your vanilla extract post, I decided to make my own. I am right now waiting on it to be ready. :)
I’ll definitely try this too. Can it be stored and used at a later time?
Yes! I’ve made it several times in the last few months – I just make a big batch and store it in a plastic container, using it as needed. =)
This is so helpful. Thanks!
LOVE this!
I actually learned this recipe from my Granny who herself learned if from American exchange students which she hosted during the 1960s in Germany. She made the best chocolate chip cookies ever which were based on freshly made brown sugar!
Great idea! I’ve just found a recipe which needs “brown suger” !! I only have suger and molasses so its gooooood for me. Thank you very much :-)
I had heard you could do this, but never looked into it. I might have to start doing this because I can’t keep my brown sugar fresh to save my life!
This might be a stupid question, but does it take more than one cup of granulated sugar/molasses to make 1 cup of packed brown sugar?
Aha! I’ve actually known this for a long time, but I don’t possess molasses right now. Plus. I use brown sugar for ALL my baking. Maybe I’m coarse but I can’t tell the difference :P
Wei-Wei
the brown sugar bears work to keep it moist. Amazon has them.You just soak it for 20 minutes in water and stick it in your jar on top of the brown sugar.
wow thnks for this
This is super cool. In a recipe with brown sugar would the same thing be achieved with just adding the sugar and molasses separately?
Yes! That’s how I usually do it.
This is awesome, Joy, thanks! Getting your hands on brown sugar is no problem at all here in Germany, but things like LIGHT brown sugar, DARK brown sugar… forget it. But: this shall no longer concern me!
Also, it just feels too cool to make the simplest things yourself. Dorky feelings shared over here!
:o :o :o Thank you very much for the tip. It is so easy…
It is pretty easy! This is why I love you… You make everything easy and I need that in my life…
Great idea, I have some molasses in the cupboard, will give it a try.
Did I already say how much I love the new look of your blog?
xxx