There’s nothing worse than gathering your ingredients to bake something delicious and realizing your brown sugar is hard as a rock. Sure, there are ways to soften it up, but I found it was only a temporary fix.
Brown sugar can be expensive, and there are recipes that call for light or dark. I end up with one or the other clumping up before I have a chance to use it.
I discovered how simple it is to make brown sugar and wanted to share it with you.
Brown sugar is white granulated sugar and molasses; only two ingredients! I have never purchased it again! And, you’ll save money by making your own, especially when white sugar is on sale.
I also found that homemade brown sugar stays softer for months!
I hope you’ll give it a try, and let me know what you think!
Homemade Brown Sugar
Adapted from Martha Stewart
To make 1 cup light brown sugar:
Combine 1 cup granulated sugar and 1 ½ tbsp molasses
To make 1 cup dark brown sugar:
Combine 1 cup granulated sugar and 2 ½ tbsp
- Place a strainer over your KitchenAid bowl. Add white sugar to dissolve any lumps, and then add molasses. Use the paddle attachment. Stir for several minutes until combined
- Homemade brown sugar may not look like store-bought sugar right away, but rest assured, after a few days, when the flavors have developed, it will look and taste even better!
- Be sure to store brown sugar in an airtight container, away from heat and light
- I also use a brown sugar saver disk. Just soak it in water for a few minutes, dry off, and place it in the middle of your container
- Light brown sugar has a more subtle flavor and dark brown sugar has an intense molasses flavor. They are interchangeable