Here's How To Make Your Own Batch Of Brown Sugar

Being a cook sort of encourages you to fill your kitchen with a lot of things. It's possible that you kept a jar of brown sugar in the cabinet for an unidentified reason, and now you discover that it has gone bad. Fear not! Here is some information on brown sugar before we give you a fix. Brown sugar is a less-refined variant of regular granulated white sugar that contains molasses for flavour and colour. Generally speaking, it will give baked goods more moisture, but it can also alter the finished product's colour or texture. Brown sugar is a wonderful product to keep on hand in the cupboard since it is flavorful and delicious. When you run out, you may quickly create wonderful brown sugar using this recipe. Add the molasses back into the white sugar to create brown sugar, which is essentially a reverse refining procedure. Making your own has the additional advantage that you can produce only what you require at the time. This will prevent it from drying out and clumping together in your pantry. 

It's great to explore a little with brown sugar if you've never used it before because the flavour gets stronger the darker the colour of the sugar. While brown sugar can be substituted for white sugar in the majority of recipes at a 1:1 ratio, it's important to remember that the addition of molasses can modify the colour and flavour of the final product. 

Although brown sugar has a similar calorie content to white sugar and includes the same amount of protein, minerals, and vitamins as white sugar, including high levels of manganese, potassium, and vitamin B6, molasses is not healthier than white sugar. Nutritionally speaking, neither is better. For sugar or other food product, the less processed, the better. 


1 cup granulated sugar 

1 tbsp molasses 


Get the ingredients ready. Put molasses and white sugar in a bowl. Blend everything completely with a wooden spoon or a mixer. In order to prevent drying out, store brown sugar in an airtight container. Eat your favourite recipes with pleasure. 


In this recipe, 1 tbsp of molasses is used for every cup of white sugar, but you can change the ratio if you prefer your brown sugar to be lighter or darker. 

Increase the amount of molasses to 2 tablespoons for 1 cup of granulated sugar to create dark brown sugar from white sugar. Keep in an airtight container after stirring with a fork. 

1 tablespoon of molasses should be mixed with 1 cup of light brown sugar to create dark brown sugar. Keep in an airtight container after giving it a forkful of stirring. 


Although molasses is an ingredient that the typical home chef may not use frequently, it is crucial to some recipes, like those for baked beans, gingerbread cookies, and barbecue sauce. This sweetener is actually a byproduct of the three boiling cycles that are required to make sugar from sugarcane or sugar beets. Each boiling cycle results in a distinct kind of molasses. 

Blackstrap, light, dark (or medium), treacle, and sorghum (which is technically not a molasses) are the five different varieties of molasses. All kinds may contain sulphur depending on the specific refining method employed, however unsulphured goods, which are lighter in colour and have a smoother flavour, are also available. Molasses becomes sweeter as they become lighter.