Homemade Brown Sugar

BDB8466E-B543-476D-87C8-86110F1ABF45Why on Earth do they charge so much for brown sugar? When you see how cheap & easy it is to make you will wonder why you ever bought it in the first place! Do you know what turns the sugar brown…..molasses! I bought a jar of molasses at the Dollar Tree for…..$1.00. I will probably be able to make 20 cups of brown sugar from this one jar. Molasses will last for up to one year in a cool dry place. I am keeping mine in the refrigerator.






Pour molasses into the sugar.



Start to mix with the back of a spoon

or place in a food processor to combine.



Continue mixing with a spoon until all

of the molasses is mixed into the sugar.

Store in an airtight container.


Homemade Brown Sugar




  • 1 cup granulated sugar
  • 1 Tbsp molasses


  1. Pour sugar into a medium bowl.
  2. Pour molasses into the sugar.
  3. Combine the molasses and the sugar with the back of a spoon making sure all the molasses is mixed into the sugar.
  4. Store in an airtight container.

Molasses will keep for up to a year in a cool dry place. I keep mine in the refrigerator.

To make dark Brown sugar just add more molasses.




Categories: Cooking Tips


  1. I’m glad you shared this; it’s the only way I make brown sugar nowadays. I learned to do this one day when I was baking and ran out of brown sugar and didn’t want to run to the store. Definitely easy to make, and sensible! 🙂

    Liked by 4 people

  2. Wow. That’s amazing. I actually knew that it was molasses. I even read about it that there is molasses naturally in the sugar. In processing it, they remove the molasses. The more they remove the lighter it gets. White sugar has all the molasses removed. Brown sugar has less molasses removed. Makes so much sense that you can add it back.

    Liked by 4 people

  3. We did a tour of a sugar mill a while ago. It was interesting to learn that all sugar in Australia is fully processed to white sugar first, then malasses added back in to varying degrees to make raw, light brown, and dark brown sugar. And all the time I’d been thinking white sugar had been the most processed.

    Liked by 4 people

  4. I wish I’d seen this before I tossed out the molasses! Well it was past the date anyway because every time I buy it to make gingerbread men, I use it once and then it sits there a year or two. Good to know and thank you!

    Liked by 5 people

    • Hahaha my granddaughter is the same way only she likes blueberries instead of strawberries. Hey we can’t complain at least it’s better for them than cookies…lol I was told to blog about smoothies by my granddaughter who is 6.

      Liked by 2 people

  5. It should be less expensive than white sugar. White is refined cane sugar with all the molasses (burnt sweet bits) removed. That is not an easy process. If they’re not making a huge profit on the molasses, why are they charging less for the totally refined white Than golden brown or dark brown sugar? Weird.

    Liked by 1 person

  6. I worked at Wester Sugar Factory for 2 seasons (back then they only ran full staff from Sept. through Feb or March. The length of time depends on the sugar beet harvest that year). I am great at computers, so was hired to run the new presses (from Germany-was soo cool to talk with them while they were installing the massive machines). The beets come in by semi-loads and get dumped into the water. From the water, they are rolled around to get all the dirt off from the fields. Then they go to the choppers (which always broke down because not only beets came through to them – sometimes lost tools or parts of fencing ended up in the choppers. If the pieces are smaller than the beets, they would fall through the rinsing slats.) From the choppers they went into huge towers filled with water to help soften them up. Then get-go to the presses (my turf) where massive machines squeeze out all the juice they can. The leftover pulp went back into farmer’s fields and/or dried for critter feed (mainly cattle). The juices went all over the plant for different types of sugar. As it dried it is white and stored in towers until bagging. Then the powdered is made and stored in another tower. They also have tons of molasses for the brown sugars.
    The freaky thing I never knew was that sugar is EXTREMELY volatile. When I moved to clean the towers, you have to be very VERY careful not to make any sparks. When you hear about a sugar plant blowing up (yep – one in NE did blow while I worked there – we had to pickup their loads), that is usually why.

    Liked by 1 person

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