Homemade Brown Sugar
Why 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
- Pour sugar into a medium bowl.
- Pour molasses into the sugar.
- Combine the molasses and the sugar with the back of a spoon making sure all the molasses is mixed into the sugar.
- 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
It is easy when you know how isn’t it Diane …I didn’t and now I do so thank you 🙂
You’re welcome Carol!
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! 🙂
And cheap! Thanks for your comment!!!!
I’m 57 years old and while I use brown sugar on a regular basis, I don’t think I ever wondered where it came from. You are never too old to learn something new. Thank you.
You’re welcome! Definitely never too old to learn!
Seriously impressed with this …I must try with my next need to fill the canister with brown sugar
If you make a lot put it in a large mixing bowl and combine using the beaters of your mixer. When only doing a cup I find it fun doing it with a spoon….therapeutic ..lol
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.
Fascinating! You taught me something new today! Thanks!!!
Great share ! Thank you !!
Super recipes Diane. I love this one and the ‘how to make icing sugar’ 😊
Thanks it’s crazy how easy they both are!
That’s it? Wow
I know right!
ehem – sweet!! Thanks
Wow! Who would’ve thunk? Great tip. 🙂
I know isn’t it crazy how easy it is! Thanks!
We make our own all the time because we don’t use it often.
I love making it and it’s so fresh and soft! Good for you for making your own!
Very cool Diane!
Isn’t it! So simple!!
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.
Yes that is ironic isn’t it! I always wondered what they do to get it white. Do you know?
They strip all the mallasses out of it I think – then put some back again to make the different shades of brown sugar. Crazy!
I knew they took the molasses out but did they say how?
Not that I remember.
Is this recipe considered light or dark brown sugar?
1 Tbl molasses to 1 cup sugar is light brown sugar. To make dark just add more molasses to get the darkness/flavor you would like.
Thank you for the information!
You’re welcome Laci!
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!
It’s good for a year after you open it. Just keep it in a cool dark place. I keep mine in the refrigerator.
Thanx Diane…FYI. I tried your smoothie recipe and now I have to make one every afternoon for my grandson…he loves it (OK so do I😀)
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.
Great share! Thank you so much.
You’re welcome! Isn’t it crazy what we pay for something that is so easy to make?
Very true. I agree with you.
Wow. Too easy. Lol
Right! Have a great day Rini!
I did not realize you could make brown sugar! Cool tip, thanks!
Pretty cool I know! You’re very welcome!
Seriously? How did I not know this? Thanks so much for sharing.
I know right and we pay that ridiculous price at the store for something so simple!!!
This looks amazing I can’t wait to try it!
It’s very easy and just like the stores!
I had no idea you could do this! Awesome! Thanks for the tip!
You’re welcome it is exactly like what you but in the store!
Sweet! LOL No I mean that is real intriguing
Good ideas! Thanks for the follow.
Interesting to know you can make your own brown sugar. Thanks for visiting my blog and following.
Your welcome you have a nice blog!
Seriously? Somehow, I thought there was some other type of voodoo magic that goes on to make brown sugar. Thanks for the reality check and recipe.
Hahaha I know what you mean! You are very welcome!
This is one of those tips I will never forget. So simple and who needs a dried up container of brown sugar when a squirt bottle of molasses is so much easier to store. Thanks!
What a great post, Diane! 🙂 I did not know about it and I am using brown sugar on regular basis. Will definitely prepare my own next time! Thank you for sharing, it is great to learn something new
Wait until you taste it! Thank you!
WOW!!! You learn something new everyday. Thanks.
You’re welcome! I had so much fun making this!
Holy cow! I’m NEVER buying brown sugar again! Thanks for sharing!
I know what you mean! I thought it was fun to make too! It tasted amazing!
Diana, It definitely costs a lot. Just a little effort and ta-da…. home made brown sugar!!
Yes Deeksha we live in a world of convenience and we pay the price when we don’t make our own. Thank you!
Just in time for thanksgiving!
Yes and Christmas!
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.
Yes it sure is Sue!
So easy n inexpensive !
Yes it really is…thank you!
That’s IT?! That’s all you do? Well, better to know it later than never at all…
Isn’t that crazy? Think how cheap it is to make and what you pay at the store. I have made it by hand but another blogger said she puts it in the food processor.
That is really simple. And it would be so much cheaper. I don’t eat too much sugar, and like to use eith molasses or honey when baking. Thanks for sharing! 🙂
You’re welcome Carl!
I just shared this with my sister, and she’s going to try it soon. Thank you for this.
Thought everyone knew this! Stay Safe.❤️
Evidently not I’ve had almost 600 people checking it out..lol Thanks Sue!
This tip will come in handy. Thanks so much!
You’re welcome! It really does come in handy and it is so nice that molasses keeps so long too.
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.
OMG that is so fascinating and I never knew it could blow up! I really enjoyed reading this thank you SO much!
Wow I had no idea. I thought brown sugar was so healthy and pure :-0
Nope just regular sugar and dark brown sugar has more molasses.