Homemade brown sugar seemed so intimidating years ago. I’d heard you needed to dry it in the oven just right or you’d ruin the entire batch. I decided to try my hand at a simpler version, with no oven or special equipment required. Once you see how fast, tasty and simple this pantry staple is, you’ll never make another trip to the store for brown sugar again!
Homemade Brown Sugar
Once you see how fast, tasty and simple this pantry staple is, you'll never make another trip to the store for brown sugar again!
Ingredients
- 2 cups white granulated sugar
- 1/4 cup* molasses I use blackstrap molasses, but any variety should do
Instructions
- Measure 2 cups of granulated sugar into mixing bowl or food processor
- Drizzle molasses over white sugar, trying to avoid hitting the sides of the bowl. (less scraping required)
- If using a bowl and whisk, whisk vigorously until molasses is thoroughly incorporated. If it creates a ball that gets stuck in the whisk, open the prongs, release it and continue mixing. May have to do this several times.
- If using food processor, pulse at 10 second intervals, stopping to scrape down sides as necessary, until molasses is thoroughly combined.
- Once done, there should be no dark spots of molasses. Store in an air-tight container.
Notes
*1/4 cups of molasses is approximate. Add more or less, depending on how dark or light you like your brown sugar. What you see pictured is 1/4 cup.
When whisking by hand, I sometimes use the whisk to smash down the balled up molasses/sugar mix and using a chopping motion to distribute it.
When mixing by hand, it may look as though you’ve made a huge mistake and this will never combine, but keep going. It takes about 3-5 minutes of whisking for it to be completely incorporated.
When mixing by hand, I recommend using a large bowl.
