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. 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. Man… that’s satisfying.
And! Bonus! 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 . Let’s put on out big, fat, brainiac caps. This is about to get tough. We’re mixing together two ingredients. In a bowl. With a fork… or a mixer. If you use a mixer, you’ll still need a fork. 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. It’s that easy. There’s a part in this process where the molasses is super gunky and clumpy. You’ll think to yourself: Joy, you were wrong… this is coming out all wrong. Don’t worry. keep mixing it all together. It will even itself out. Work it until completely incorporated and no big molasses globs remain. For dark brown sugar, add another tablespoon of molasses. Use as you would in your favorite cake and cookie recipes. Store in an airtight container or in a ziplock bag with the air pressed out. Dang that’s easy!
Patrice
What?!? My whole world just went upside down. :)
Marge Creedon
If you don’t have molasses, can you use dark caro syrup?
joythebaker
They are similar in color, but do not have the same taste
Renee
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.
joythebaker
You might want to pack it lightly I think, just to make sure you have the right amount
Renee
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.
joythebaker
Pack it lightly to make sure you have the right amount
Ellen
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.