Homemade Brown Sugar

Homemade Brown Sugar (Light or Dark) is easy to make with only two ingredients.  

Tastes much better than packaged store-bought brands. 

Also lasts much longer when properly stored in an airtight container and refrigerated. 

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EDITOR’S NOTE (August 8, 2022):  Updated info to make it easier to understand.   Added one new photo of Homemade “Light” Brown Sugar. 

DISCLAIMER (NOT SPONSORED):  I have not been paid to endorse the products pictured on this page. 

Delighted to share what I purchased and used to make this recipe.

All comments are my own.

THE INGREDIENTS

HELPFUL MOLASSES MEASURING TIP

To keep molasses fresh, I secure the lid on the bottle and store it in the fridge.

When ready to use, place bottle on counter for about 20 minutes to allow the molasses to warm up and become pourable.  Much easier to measure than cold.

WHAT IS BROWN SUGAR?

Brown sugar is a combination of granulated white sugar and molasses. 

It is a popular sweetener in baked beans, barbecue sauce, cakes, cookies, muffins, pies, and pastries.

HOW TO MAKE DARK BROWN SUGAR

Homemade “Dark” Brown Sugar is made by mixing 2 tablespoons of molasses with 1 cup of granulated white sugar.

HOW TO MAKE LIGHT BROWN SUGAR

Light brown sugar is made by mixing 1 tablespoon of molasses with 1 cup of granulated white sugar.

Stir together until well combined.

Perfect in my popular recipe for Patti’s Sweet Potato Pie.

Homemade “Light” Brown Sugar

Homemade “Light” Brown Sugar enlarged to show details.

HOW TO PROPERLY STORE BROWN SUGAR 

Keep Homemade Brown Sugar (Light or Dark) in a container with an airtight lid or a tightly sealed zippered bag. 

Homemade Brown Sugar will remain moist with a delicious fresh taste much longer than packaged/store-brought brands… as long as it is properly stored and refrigerated.  

It will harden when exposed to air for an extended period of time.  

ENJOY!

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Homemade Brown Sugar (Light or Dark)

Homemade Brown Sugar (Light or Dark) is very easy to make with just two ingredients.  Tastes better and stays moist MUCH longer packed store-bought brands. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Prep Time15 mins

Total Time15 mins

Course: Main Dish

Cuisine: American

Servings: 1 cup

Ingredients

Homemade Light Brown Sugar

• 1 cup white granulated sugar
• 1 tablespoon molasses

Homemade Dark Brown Sugar

• 1 cup white granulated sugar
• 2 tablespoons molasses If you prefer it darker, use 3 tablespoons of molasses.

Instructions

• Use these instructions for both recipes.
• Combine sugar and molasses in a medium sized bowl. Use fingers or a fork to "mash and stir" ingredients together until evenly combined and mixture is evenly combined (10 to 15 minutes). Light brown sugar should be light/golden brown. Dark brown sugar should be dark brown. If you prefer a darker brown, use 3 tablespoons of molasses.
• Store in a tightly sealed container. Refrigerate until ready to use.
• Although homemade brown sugar stays soft longer than store-bought, it may harden after 8 or 10 days. To soften hard brown sugar (light or dark), lightly sprinkle a tablespoon of warm water over the top. Break apart with fingers.