Homemade Brown Sugar (2-Cup Batch)
Ingredients
- 2 cups granulated sugar 400g
- 1 - 2 tbsp unsulphured molasses (light: 21g & dark: 42g) 21-42g, see notes about type and adjustments
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, add the 400 grams white sugar and your measured molasses based on the darkness you need.
- Start on low speed and mix for 2–3 minutes, scraping your paddle and the sides of the bowl as needed, until the molasses is fully incorporated. The mixture should turn uniformly brown, with a slightly moist, crumbly texture—no wet clumps or dry pockets. If it looks patchy, give it another 30 seconds.
- Transfer to an airtight container. It’s ready to use immediately and stores for up to 3 months.
Notes
- Storage: If brown sugar hardens, add a small piece of bread on parchment or directly on top of brown sugar—swap weekly as needed
- Why Unsulphured?: Always use unsulphured molasses for a clean, chemical-free flavor—sulphured types add a bitter tang.
- Molasses Tips:
- Old-fashioned: Milder and sweeter; use full 1–2 tbsp range.
Blackstrap: Bolder and bittersweet; use 0.5–1.25 tbsp to avoid overpowering.
- Old-fashioned: Milder and sweeter; use full 1–2 tbsp range.
Nutrition
Serving: 0.25cup
Servings: 2 Cups
