Homemade Brown Sugar is one of those pantry staples you might as well make yourself! It is super easy to do, and you get to control the ingredients used.
All you need is organic evaporated cane sugar and a jug of organic molasses. Yep, it is that simple. Below are the formulas I use for standard brown sugar and dark brown sugar. But feel free to adjust for your own taste and preference.
All you need is organic evaporated cane sugar and a jug of organic molasses. Yep, it is that simple. Below are the formulas I use for standard brown sugar and dark brown sugar. But feel free to adjust for your own taste and preference.
No special equipment needed!
You can use a food processor if you like, but often I use a wire whisk. Once whisked together, store in a lidded container with or without a terra cotta bear. It is shelf stable and ready when you are.
Like I said, easy and, you will never run out of brown sugar again!
Note: if you have a texture preference, evaporated cane sugar is a larger-sized grain than standard refined white table sugar. If you like the smaller size (especially over your oatmeal, like we do) you may want to buzz the sugar in a food processor for a few moments before adding the molasses.
Ingredients needed for this recipe:
- sugar
- molasses
- large bowl
- measuring cups
- whisk
- or Food Processor
Now we are ready to begin!
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| Homemade Brown Sugar. |
How to make Homemade Brown Sugar
by the seat of my pants!
UPDATED: 08.23.2023
Light Brown Sugar, aka "regular" Brown Sugar
Makes 6 cups
6 c evaporated cane sugar
1/3 c molasses
Drizzle the molasses over the top of the evaporated cane sugar in a large bowl.
Light Brown Sugar, aka "regular" Brown Sugar
Makes 6 cups
6 c evaporated cane sugar
1/3 c molasses
Drizzle the molasses over the top of the evaporated cane sugar in a large bowl.
Using a whisk, stir and fold the sugar over and over until the molasses has been distributed evenly.
Store sugar in a canister with a tight-fitting lid.
If desired to use a terracotta sugar bear, place a drop of water on the bear, spread the water around over the top, and gently sit it on top of the sugar.
Cover and store. Use in all recipes calling for brown sugar.
Dark Brown Sugar
Makes 4 cups
4 c evaporated cane sugar
1/3 c molasses
Dark Brown Sugar
Makes 4 cups
4 c evaporated cane sugar
1/3 c molasses
Drizzle the molasses over the top of the evaporated cane sugar in a large bowl.
Using a whisk, stir and fold the sugar over and over until the molasses has been distributed evenly.
Store sugar in a canister with a tight-fitting lid.
If desired to use a terracotta sugar bear, place a drop of water on the bear, spread the water around over the top, and gently sit it on top of the sugar.
Cover and store. Use in all recipes calling for dark brown sugar.
Storage options for Homemade Brown Sugar. Store in a cool dry area until used, will be shelf stable for up to 6 months.
UPDATE:
For your convenience, a "copy and paste" version of Homemade Brown Sugar has
been included below.
You may also enjoy:
#HomemadeGroceryStoreRecipe!
#DIYHomemadeHousehold
#wholefoodingredients
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Printable "copy and paste" version:
How to make Homemade Brown Sugar
by the seat of my pants!
UPDATED: 08.23.2023
Light Brown Sugar, aka "regular" Brown Sugar
Makes 6 cups
6 c evaporated cane sugar
1/3 c molasses
Drizzle the molasses over the top of the evaporated cane sugar in a large bowl.
Light Brown Sugar, aka "regular" Brown Sugar
Makes 6 cups
6 c evaporated cane sugar
1/3 c molasses
Drizzle the molasses over the top of the evaporated cane sugar in a large bowl.
Using a whisk, stir and fold the sugar over and over until the molasses has been distributed evenly.
Store sugar in a canister with a tight-fitting lid.
If desired to use a terracotta sugar bear, place a drop of water on the bear, spread the water around over the top, and gently sit it on top of the sugar.
Cover and store. Use in all recipes calling for brown sugar.
Dark Brown Sugar
Makes 4 cups
4 c evaporated cane sugar
1/3 c molasses
Makes 4 cups
4 c evaporated cane sugar
1/3 c molasses
Drizzle the molasses over the top of the evaporated cane sugar in a large bowl.
Using a whisk, stir and fold the sugar over and over until the molasses has been distributed evenly.
Store sugar in a canister with a tight-fitting lid.
If desired to use a terracotta sugar bear, place a drop of water on the bear, spread the water around over the top, and gently sit it on top of the sugar.
Cover and store. Use in all recipes calling for dark brown sugar.
Storage options for Homemade Brown Sugar. Store in a cool dry area until used, will be shelf stable for up to 6 months.
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Wow molasses, I havent used those in anything for yonks. Sugar yummm. Thanks for sharing at the SSPS ~ Julie Syl
ReplyDeleteJulie, anytime! Thanks for hosting.
DeleteI knew brown sugar was made with molasses but I guess I didn't realize it was that simple to do!
ReplyDeleteSince we go organic with sugar, it is the best way to go, for our family. Thanks for stopping by, I appreciate it.
DeleteGreat - I will have to give this a whirl. I visited you via #Alittlebitofeverything Link-up Party 272
ReplyDeleteEsme, this is my preferred brown sugar!
DeleteHey, Melynda, this is good to know.
ReplyDeletePaula, this is my favorite "brand" of brown sugar!
DeleteI remember hearing something about this, seems so easy. Good to know how to do it when you need it in a pinch.
ReplyDeleteHi Janet, thanks for stopping by, I appreciate it.
DeleteWhat a great idea! Thanks for sharing at the What's for Dinner party - hope the rest of your week is amazing!
ReplyDeleteHelen, thank you. And thanks for hosting What's For Dinner Sunday!
DeleteThis is such a good skill to have in your back pocket! Will definitely be saving this one for a later date.
ReplyDeleteEstelle, thanks!
Delete