Do you want to learn how to make brown sugar at home? This tutorial will show you how!
How To Make Brown Sugar In 3 Easy Steps
You don't have to rush to the grocery every time you run out of brown sugar—because you can easily make it at home. With just two ingredients, you'll be able to make brown sugar on your own, anytime you want. The best thing about knowing how to make brown sugar is you can easily adjust the color and texture, whatever your preference may be. It's like you're using your own special ingredient when you bake cookies, whip up desserts, or make sauces!
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What You'll Need:
- 1 cup regular granulated sugar
- 1 tablespoon molasses
Step 1: Add Sugar
Place one cup of sugar into a mixing bowl. Make sure to use granulated sugar.
Step 2: Add Molasses
Add one tablespoon of molasses to the sugar.
Note: There are different kinds of molasses. Light or mild molasses, as the name suggests, has a lighter color as well as a sweeter taste. Blackstrap molasses, meanwhile, is darker and is more bitter. Just remember the darker the color, the stronger the taste so be sure to choose the right one, depending on what you prefer and what you're using the brown sugar for.
Step 3: Mix Well
Mix the sugar and molasses together with a fork. If you're using an electric hand mixer, make sure you set it on low speed. Otherwise, sugar will fly around everywhere! Just keep mixing until the molasses is perfectly incorporated with the sugar.
Extra tip
Simply adjust the amount of molasses if you want the brown sugar to be lighter or darker. Once the brown sugar is ready, you can either use it immediately or store it in an air-tight container.
If you want to see the tutorial in action, watch this video from Gold Medal Flour:
Learning how to make brown sugar is pretty easy, isn't it? Thanks to this tutorial, you don't need to worry once your cupboard runs out of brown sugar. You can easily make one on your own!
Do you have other tips on how to make brown sugar? Let us know in the comments section below!
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Editor’s Note – This post was originally published in August 2015 and has been updated for quality and relevancy.
