I don’t know about you, but brown sugar is even more of a staple in my house than white sugar. I use brown sugar almost every time I reach for a sweetener when baking. It provides a rich flavor for baked goods and I love it.
I don’t even remember the last time I ran out of brown sugar, it has been years. I buy several bags of it at a time and replace them long before I’m about to run out.
However, last week, when I was working on a couple of new recipes, I ran out of both light and dark brown sugar. Thanks to these pineapple bars, their gluten free counterpart (coming soon!) and another new recipe I’ll be posting later this week.
I managed to burn through a whole lot of sugar. (Side note: I’m a wee bit sugared out now!) Luckily, I remembered a trick for adding molasses to white sugar and making brown sugar at home.
I decided to try making my own this time instead of going to the store. With just a tablespoon of molasses, boring white sugar is transformed into moist, rich, brown sugar and it tastes and works exactly like the store-bought brown sugar.
The homemade brown sugar is slightly more fragrant than store-bought, but that is the only difference I could tell.
Because I am a total nerd, I wanted to know if I was saving money. I figured out that I can buy a bottle of molasses for $6 and (3) 10 lb bags of white sugar for $14, making the total cost around $20 for 30 lbs of homemade brown sugar.
Brown sugar typically runs about $2.20 for a 2 lb bag, for a total cost around $33 for 30 lbs of brown sugar. So, yes, it is cheaper to make your own brown sugar. Will I do it again? Sure, but I’ll keep buying it from the store as well.
This is a handy tip worth remembering and well-worth the price of a bottle of molasses, just to keep it on hand for those times when you run out of brown sugar in the middle of a baking project.
Kitchen Tips: Make Your Own Brown Sugar
Ingredients
- 1 cup white sugar
- 1 tablespoon molasses
Instructions
- Combine the sugar and molasses in a mixing bowl and then mix with a whisk beater attachment (a fork will work as well, it just might take a little longer) until it combines. Initially, it won't look like it's going to work, but it will. When it is light and fluffy, it is done. If there are a few little spots of molasses in the mix in the end, that is fine. Store in an airtight container. Enjoy!
- Ingredients can be doubled or tripled easily.
Magnolia Verandah says
Nooooo. How easy is that. I am always running out of brown sugar and did not realise how simple this could be – many thanks.
Tricia @ Saving room for dessert says
I love that you did the math! I've never tried this but it sounds way too easy. Thanks Mary!
Grandbabycakes says
I definitely need this tip. Sometimes I don't want to run to the store when I just need some brown sugar.
Sue/the view from great island says
I love brown sugar, and I do use it so much more than white. I always figure more flavor is better. I've made this before and I think it is much tastier than store bought!
Anonymous says
Do you think it would work with Splenda? I have to watch my sugar.
Mary says
It might work, but I have never worked with Splenda myself. If you try it, please let me know how it turns out!
Steve says
This question about making brown sugar with Splenda intrigued me. I found this recipe online.
http://www.3fatchicks.com/forum/cooking-hints-miscellaneous-info/79481-making-brown-sugar-splenda.html
Anonymous says
This looks like it make light brown sugar? Would you double the amount of molasses for the dark?
Mary says
Yes, if you double it, you will have dark brown sugar!
Steve says
The question about making Brown Sugar with Splenda intrigued me since I also have to be concerned about sugar. I found this recipe online.
http://www.3fatchicks.com/forum/cooking-hints-miscellaneous-info/79481-making-brown-sugar-splenda.html
Lita says
This is amazing. I learn something new everyday. This is it for today! Thank you.
Wishes for tasty dishes,
Linda
Tumbleweed Contessa
KD says
Love the idea………
Can you offer me ways to cook and bake without sugar, that is healthy and safe. Trying to get away from so much sugar and carbs.
Thank you,
KayD
Anonymous says
Splenda is chlorinated white sugar. Brown sugar is sugar and cane molasses and powder sugar is fine sugar and corn starch.
Aviva says
Great! Now just need to know type of molasses. I saw med molasses and black strap un-sulfured molasses is it either type of these?
Mary says
My molasses bottle says unsulfured, but nothing about medium or black strap. I'm guessing that either will work, just start with a small amount and adjust it to your tastes for lighter or darker brown sugar.
certifiable1 says
There are three types of molasses. Unsulphured is from sun ripened sugar cane and is the sweetest. Sulphured is made from green cane & uses sulphur during the extraction process to extract the sugar. It is less sweet and has a stronger taste. Black strap is from the third boil, is the least sweet & strongest in flavor and also is prized for its high iron content. To make the homemade brown sugar the unsulpured would probably be the first choice because of the additional sweetness but I would say use your own preference.
Anonymous says
Just made this for a carrot cake I wanted to make, but didn't have any brown sugar. It saved the day – or at least, dessert! I noticed that the molasses makes the sugar expand: for 1 cup of sugar, it makes a little more than 1 cup of PACKED brown sugar. Maybe next time I'll try cutting the white sugar down to 3/4…Thanks for this tip! 🙂
Anna (Hidden Ponies) says
So smart and easy!! I love brown sugar, and it definitely costs me more than white, I'll have to give this a try 🙂
Anonymous says
Mary Younkin, I just about fell out of my chair to see a post by someone with the same last name as mine. With it being such an unusual name. My name is Sandra Younkin.
ashesnroses says
awesome and to think that I dont have to go looking for brown sugar!! wow!!
gocoolrk says
I wish you had also shown a photograph of the type of molasses that you used for preparing this brown sugar. It would be more fun to see pictures in stages from raw materials till the final product being prepared step by step of course for a Dummy like me and many more who do not own up!
Aug3166 says
Dang, just two days ago I was going to make a recipe and was unfortunately out of brown sugar. Wish I'd known this trick then!
Polly Oz says
Now this is a handy idea! I keep dark brown sugar on hand, but occasionally a recipe will call for light brown, which I only buy as needed. Now, not only can I produce light brown sugar when needed, I can add some molasses to that remaining light brown sugar to transform it into dark brown, which is will use. I've had a container of light brown sugar taking up shelf space for three years! Thank you for this.
WilliamKing says
!!!
candace says
Your post for brown sugar did not completely show up. Could you email it to me? Thanks
Elena says
Îmi plac Rețetele dv , sunt deosebite și evident pe întelesul nostru ,al tuturor celor care nu suntem specialiști in Bucătărie ! Bravo , felicitări !
Mary Younkin says
Sunt fericit că te bucuri de rețete!