How to Make a Substitute for Brown Sugar
on May 31, 2024, Updated Jun 22, 2025
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Learn how to make a brown sugar substitute using white sugar and molasses — perfect for baking when you are out of brown sugar!
Brown sugar is granulated white sugar with molasses added for a more complex flavor, and you can easily make this substitute at home. Store-bought brown sugar can be light or dark, depending on how much molasses was added (dark brown sugar has more molasses than light brown sugar). It is often called for when a moist, chewy texture is the goal. Think about baking recipes like Blondies, Brown Butter Apple Streusel Muffins, and Apple Coffee Cake.
This substitute also works for brown sugar used in non-baking recipes, like Bourbon Brown Sugar Pork Tenderloins, Slow Cooker Pork Butt with Brown Sugar, Garlic, and Herbs, or Sweet Potato Casserole.
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What's In This Post?
How to Make a Substitute for Brown Sugar: How to make homemade brown sugar at home with molasses and granulated sugar.
Ingredients for Brown Sugar Substitute
- 1 cup granulated white sugar
- 1 to 2 tablespoons molasses – Adds that rich caramelly flavor. Molasses is a dark, thick syrup that is the by-product of the sugarcane refining process. I like to use light or dark molasses but usually avoid blackstrap molasses, which can be bitter.
How to Make Homemade Brown Sugar
- Pour molasses over white sugar: To make your own brown sugar, simply blend a small amount of molasses into 1 cup of granulated white sugar. For dark brown sugar, use the ratio of 2 tablespoons of molasses per cup of granulated sugar. For light brown sugar, use 1 tablespoon per cup of sugar.
- Mix thoroughly.
Brown Sugar Substitute Tips
- For larger amounts, use an electric mixer or a food processor to blend it thoroughly.
- In most recipes, you can use light and dark brown sugars interchangeably. The flavor difference is fairly subtle.
- You can also use the same amount of maple syrup instead of molasses: 1 tablespoon maple syrup to 1 cup granulated sugar for light brown sugar, 2 tablespoons maple syrup to 1 cup sugar for dark brown sugar.
- To prevent brown sugar from hardening, place it in an airtight plastic bag, press out any excess air, seal the bag, and store it in an airtight container.
- To soften brown sugar that has hardened, add a piece of plain bread to the bag containing the brown sugar and seal it. Within 24 hours, you will have soft brown sugar again.
- To quickly soften hardened brown sugar, put it in a microwave-safe bowl, cover the sugar with a damp paper towel, and microwave it in 15-second bursts until it has softened. Use immediately in your recipe.
- You can also grate hardened brown sugar with a fine cheese grater.
- To measure brown sugar, always pack it into a dry measuring cup or spoon to remove any air pockets and get the most accurate measurement.
Using White Sugar Instead of Brown Sugar
Sometimes it is ok to just substitute white sugar for brown sugar. This is definitely fine if the amount is small, like a few tablespoons. It is also often fine in other recipes in larger amounts, though the texture may be slightly different. In baked goods, for instance, subbing in white sugar for brown may result in a crisper texture.
Recipes That Use Brown Sugar
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Homemade Brown Sugar Substitute
Equipment
- Food Processor (optional)
Ingredients
- 1 cup granulated white sugar
- 1 to 2 tablespoons molasses
Instructions
- Place the sugar in a bowl. Add 1 tablespoon molasses for light brown sugar and 2 tablespoons for dark brown sugar.
- You can mix up your brown sugar by using a fork (either in the bowl or on a clean countertop).
Notes
- This recipe doubles or triples easily. For larger amounts, you may want to use a food processor or an electric mixer to blend it thoroughly. A mixer will also allow the brown sugar to get a bit fluffy.
- You can mix up your brown sugar by using a fork, either in a bowl, or I find it easier to blend a smaller amount on a clean counter, mashing it together with a fork. For larger amounts, use an electric mixer or a food processor to blend it thoroughly. A mixer will also allow the brown sugar to get a bit fluffy.
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Sometimes, there’s just no brown sugar around when you need it, so this little hack is worth it, and I always have molasses. Worked perfectly for the recipe. Thank you!