Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

How to Make Your Own Brown Sugar

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

The next time you run out of brown sugar, check your pantry again before you head to the store—if you have granulated white sugar and molasses, you have the makings of brown sugar.

For every cup of brown sugar needed, add 1 Tbs. molasses for light brown or 2 Tbs. for dark brown to 1 cup of granulated sugar. Combine with an electric mixer on medium-low to medium-high speed (start slowly and gradually increase the speed) until the molasses is incorporated and the mixture becomes fluffy brown sugar. This may take as long as 10 minutes—just keep at it until most of the molasses balls are blended in.


Leave a Comment


  • BoydinParis | 05/15/2012

    Living in France they don't have it in the stores.
    This helps a lot.

  • CindyWal | 03/11/2011

    I just discovered this, so I apologize for showing up so late.

    I LOVE this sort of thing. In fact, I live in the country, several miles from our small town, and years ago, I had a very difficult time finding some of the ingredients that I needed. I learned to make lots of things from scratch, and always considered it to be a positive, rather than a negative, aspect to living in the boondocks. I've wondered several times if I couldn't just combine granulated sugar with molasses (which I always have on hand for my dark rye bread). Now I know! Thanks a lot!

  • classicknitter | 10/31/2010

    What a great idea! didn't know how to make brown sugar.

Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.