Homemade Brown Sugar Recipe

July 8, 2012

Follow Me on Pinterest

Make sure to pin the recipe or REPIN IT!

Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE :) I might miss this time every now or then – but I know you understand

Make sure to follow Budget Savvy Diva on Facebook :)

Find Copy Cat Restaurant Recipes HERE

Find Crock Pot Recipes HERE

Find Gluten Free Recipes HERE

Find more Recipes HERE

What You Need

1 Cup of Sugar

2 Tablespoons of Molasses

What To Do

Mix the two ingredients together.

Takes about 2 minutes.

Use and store like normal brown sugar.


Homemade Brown Sugar Recipe
: 1 cup
  • 1 Cup of Sugar
  • 2 Tablespoons of Molasses
  1. Mix the two ingredients together.
  2. Takes about 2 minutes.
  3. Use and store like normal brown sugar.
  4. Enjoy

Other recipes you'll love:

{ 59 comments… read them below or add one }

Anon July 8, 2012 at 9:12 pm

Um, it costs 87 cents for a box of brown sugar. It also costs 87 cents for a box of white sugar. White sugar is brown sugar that the molasses has been removed from. You are actually spending MORE to make your own than to just buy it off the shelf.


Budget Savvy Diva July 8, 2012 at 10:57 pm

But the taste cannot be compared.


Pam July 8, 2012 at 11:15 pm

And sometimes you don’t have brown sugar in the house and the cookies need to be made! I love it – Thanks for sharing the recipe. I knew it could be done but wasn’t sure of the proportions.


Rebecca July 8, 2012 at 11:51 pm

or if you’re like me and think you hvae some in your stockpile… but always seem to be out b/c family likes to use A LOT on oatmeal…. then i have needed to make it to use before so i don’t have to run to the store.


Leslie July 10, 2012 at 7:09 am

Actually, you are wrong… white sugar is the product when you evaporate the water from the juice of a sugar beet. Brown sugar is made exactly like this recipe… by adding molasses to white sugar.
In my local store, you can buy a 5 lb bag of white sugar for $2.79 and a 4 lb bag of brown sugar for the same amount. The molasses is about $2.00 or so, but you get a huge bottle, which would make several recipes. It actually works out to being much cheaper than buying it in the store… plus you get the extra insurance that there isn’t high fructose corn syrup or any other weird ingredients added during processing. If you buy your sugar in bulk, it’s even less expensive.


Miranda March 21, 2013 at 8:39 pm

No. White sugar is raw sugar that has been bleached and processed and rubbed with bones. They do make a sugar from beets, but that is not the regular “white sugar” you buy at the store. You are correct that brown sugar is just white sugar with molasses added.


Lacey April 15, 2014 at 4:01 am

All sugar is beet sugar, unless specified otherwise. Beet sugar is GMO. Buy cane sugar, when you can. It’s usually the same price anyways.


Cris Gato April 28, 2014 at 9:49 am

Sorry Lacey, Sugar is the generalized name for sweet, short-chain, soluble carbohydrates. Simple sugars are monosaccharides which include: glucose (destroise), fructose and galactose. Most table sugars are Sucrose which is a disaccharide composed of the monosaccharides glucose and fructose with the molecular formula C12H22O11. Sucrose hydrolyses into fructose and glucose inside the body.
In the US most sugars come from Corn because of government subsidies. They make High fructose corn syrup (HFCS) which is a combination of 24% water (H2O) and various ratios of glucose and fructose.
Imported Sucrose comes from either cane sugar, beet sugar. Beet sugar may or may not come from GMOs crops. However, it’s irrelevant because the modifications are in the DNA molecules. There’s no DNA in Sugar molecules. Cain sugar is molecularly exactly the same as Beet sugar. Therefore, there’s no need to distinguish between the two.

sterling October 19, 2012 at 4:28 am

87 cents!?!? wher do you live? the 1950s? i just bought a tiny box that holds about 2 cups and that was $1.50…


brenda bowen October 19, 2012 at 5:13 am

this is true. but this way you can make sugar free brown sugar which is very costly


Angela from Sunny San Diego July 9, 2012 at 1:48 am

Looks so yummy I could eat it just like that! LOL

As far as price comparison….hmmm…I actually think that it’s not that much more to make your own. The boxed brown sugar acutally has less sugar by weight in it than a box of white sugar because it’s mixed with molasses. So it might actually come out to be just about the same. Works out in the wash, as I say. =)


Elizabeth July 9, 2012 at 1:51 am

Simply amazing – thank you so much :)


GwenSA July 9, 2012 at 1:37 pm

Is this light or dark brown sugar? Great idea.


Budget Savvy Diva July 9, 2012 at 2:25 pm

Dark – use 1 tablespoon of molasses for light brown sugar :)


Monica June 1, 2016 at 1:48 pm

Thank you!! I was reading through the ridiculous argument above to try and find somebody who had asked!! Thanks for the recipe I’m making it now for pecan pies!!!


Amanda Q July 9, 2012 at 7:32 pm

I would think making it would be more expensive. How much does molasses generally cost?


GwenSA July 9, 2012 at 7:35 pm

I like the idea of making it fresh since it can dry out so fast in Colorado. Just make what you need.


Renee July 9, 2012 at 10:53 pm

Would this work with Splenda? I would think that would be a great way to keep recipies that call for Brown Sugar more low calorie.


Budget Savvy Diva July 9, 2012 at 10:56 pm

Yep – it will work with Spenda


Leslie Bruckman July 10, 2012 at 7:02 am

Anon in the first post… white sugar does NOT come from brown sugar! White sugar is what is left over after a sugar beet is juiced and the water evaporates from the juice. Brown sugar is white sugar with molasses added… JUST like in the recipe. Here is the wikipedia article that explains it a little better: http://en.wikipedia.org/wiki/Sugar
And actually… at my local Meijer store, you can get 5 lbs of sugar for $2.79 but only get 4 lbs of brown sugar for the same price. You can get molasses for very cheap… so it’s actually less expensive to make your own, plus you know you are getting a better quality with no extra crap in it. It’s even less when you buy your sugar in bulk (for people who bake a lot or pros).
Thanks for posting this. This is actually quite smart.


Annie October 24, 2012 at 12:54 am

You go girl!

I use a lot of brown sugar in baking and I am always running out at 11:00 at night when the grocery store is closed (small town). I have tried adding pancake syrup to recipes and it comes close in taste, but not perfect.


Anon April 7, 2014 at 5:55 pm

In THIS house, we only buy Imperial sugar, which comes from cane, so you are entirely incorrect for me and those of us who only purchase cane sugar. Go read your wikipedia link and learn that you just said what you said is wrong. Sugarcane naturally contains molasses which is removed to make granulated white sugar, and is then added back to make brown sugar. There’s even a picture to show that you’re wrong too. It pictures natural sugar cane crystals, processed, but unrefined sugar, which you should note is BROWN, refined white sugar, and processed brown sugar you would typically buy at the store. It’s ALL sugarcane sugar. Sure if you go to the store and buy generic sugar that doesn’t specify its origin, you’re probably getting sugar beet, but don’t lie to people because of your own ignorance.


vickie April 9, 2014 at 11:23 am

Has any one seen sugar cane? it is brown not white. When i was a child we went on a field trip and we went through some sugar cane and the owner gave us some sugar cane to try and it tasted like brown sugar, because it was not refined. I had got some in my hair and my Mom had a hard time getting it out.molasses was still in the sugar. Anon is right about what she is saying. Every thing is always cheaper when you make your own.


Heidi April 12, 2014 at 9:16 pm

Who cares?? Are you people bored or just like to be know it alls? It’s a great little tip for tasty brown sugar you can use in a pinch. In THIS house, we don’t look down out noses at people for sharing.


Carly April 28, 2014 at 5:39 pm

Thank you Heidi for saying what needed to be said! Lots of people on their high horses!


pola mingo July 11, 2012 at 10:03 pm

Thanks for this tip, in my country brown sugar is much more expensive than white sugar, I don´t know why, so this recipe is fantastic, I cook a lot for my children so this will help to save some money. Kisses.


Christy Hunter July 15, 2012 at 12:53 am

Love this idea because my brown sugar always gets hard before I use a whole bag. This way I can make it fresh as needed so I believe it would save me money because its less wasteful. Last Christmas my kids left a bottle of molasses in my cupboard that I have been wondering what to do with it. Now i know! thanks so much for posting this!!!


Heidi July 15, 2012 at 9:44 pm

I NEVER seem to have brown sugar in the house:) This is a great idea. Thanks for sharing.


Amanda July 22, 2012 at 6:37 pm

For the people that are worrying about their brown sugar getting hard, add a marshmallow to the bag before closing and the marshmallow will get dry instead of the brown sugar!


Sally August 11, 2012 at 8:41 pm

We are missionaries in Uganda and have been making our brown sugar for 16 years. The best way I have found to do it is to dump 4 cup of sugar in a stand-up mixer. Make a well in the middle. Pour in 1/4 cup molasses or black treacle. Pour 1 more cup of sugar on top. Use the splash guard if your mixer has one and attach the paddle. Mix for about 2 minutes.


Nicole September 18, 2012 at 5:24 pm

Thanks for the tip! We use alo of brown sugar over the holidays and are bound to run out 😉


anon2 October 19, 2012 at 4:12 am

Wondering where Anon lives that she can buy sugar of any kind for 87 cents?


Kim October 19, 2012 at 4:43 am

I was making banana cookies a couple weeks ago and didn’t have brown sugar and I didn’t have molasses. SO I used a tablespoon of maple syrup. The cookies were awesome and in a pinch, the perfect solution. :-)


Melissia November 20, 2012 at 6:41 pm

If you make a big batch how do you keep it from drying out? Air tight container?


Budget Savvy Diva November 20, 2012 at 7:01 pm



Kristina December 7, 2012 at 3:30 am

I always store my brown sugar in a zip lock baggie in the fridge.it never gets hard or dries out.


Marilyn December 9, 2012 at 6:04 am

I just made it. I mixed it in the food processor and it turned out great. Thank you.


Panda December 10, 2012 at 3:22 pm

I cannot WAIT to try this. I bet this will make the kitchen smell good. mmmmmm….molasses :3


KristenInGermany January 1, 2013 at 10:57 pm

I love this recipe! Thank you so much for sharing. I think it always depends on what type of molasses one uses… if one needs to adjust the amount of sugar or not. This tip came in VERY handy, during the Christmas baking season. I also made sure to share the recipe with my friends, and link them back to your blog! Thanks again! -Kristen


KristenInGermany January 1, 2013 at 10:58 pm

I forgot to add…. but as you might see by my ‘name’/title — that I live in Germany. I’m originally from the states… but it’s not common here, the type of brown sugar that Americans & Brits (for example) bake with, so I always have to get it imported, or bring it with, when I visit my family. I love that I can make it myself now. You saved me a headache, and some money! hehe


Sharon January 15, 2013 at 6:06 am

You just made me a very happy women! I live in southern Mexico in a very small farming community. I have oatmeal every morning and am a big grouch if I don’t have my brown sugar! I usually bring 14 lbs with me when I visit my son in Minnesota. I had no idea we could make it! I need to find out if I can get molasses here. Anyone know how to say it in Spanish?


Jen January 18, 2013 at 8:44 pm

I like that I can adjust the strength (light – dark) myself! Wonderful tip, thanks(:
Oh, and by the way, Melaza is molasses in Spanish.


Nealla St Clair March 17, 2013 at 5:20 pm

I live in Venezuela where brown sugar is unheard of. I buy Melaza de Cana to mix with refined sugar. I have found that 2 tablespoons is beyond dark brown sugar and somewhat overpowering for one cup sugar. This might possibly be because the refined sugar here is not as refined as in the US. I start with 1 tablespoon and add a dab more to taste. I tried mixing it in a bowl, but have found that “squishing” it in a zip lok bag seems to work better for me.


Diane January 8, 2013 at 8:20 pm

Love this! I always think I have it at home and it turns out to be gone or all hard and unusable! I especially love that you can use this recipe to make low-cal brown sugar. Thanks!


Yasmin February 1, 2013 at 7:44 am

Leslie, white sugar from sugar beets does not produce molasses in the process, and brown sugar is what cane sugar is formed into before the molasses and white sugar are separated, I don’t know how you managed to read the wikipedia page without understanding this. If you read the page on brown sugar you will find out that sometimes the sugar is refined and the molasses is added back to the white sugar because this process can be cheaper and it allows the manufacturer to control the sugar/molasses ratio.


Grace April 22, 2013 at 10:39 am



pats February 4, 2013 at 1:06 am

as for me.. this is a super idea. I have been making brown sugar like this for some time. the flavor outweights anything…


alice March 8, 2013 at 10:36 pm

I keep brown sugasr in the freezer. It does not harden.


Rachel April 12, 2013 at 3:17 am

Do you just mix it with a spoon? It took me at LEAST 5 minutes and my hand was destroyed the last time I made it that way, and I was wondering if it causes problems to mix it with an electric mixer.


Budget Savvy Diva April 12, 2013 at 3:37 am

Yep — just with a spoon


Paula April 29, 2014 at 12:24 am

I moved to France from Canada a couple of years ago and have had to import my brown sugar since. That stuff is expensive here! This is a terrific tip, thank you! Btw if you have trouble with your brown sugar going hard, just throw a piece of bread in with it. If it is still soft it won’t go hard and if it is hard it will soften back up in about a day.


Ray May 24, 2014 at 7:16 am

Sugar comes from beets in the North and Sugar Cane in the South. I have lived in Michigan where they processed Sugar Beets and in Florida where Sugar Cane is grown.


Valerie May 26, 2014 at 12:43 am

What a wonderful helpful tip! Sometimes I run out of brown sugar when cooking and now I have a work around. YAY! For Diane who says when she goes to use her brown sugar she finds that it has usually harden on her… stick it in the microwave and it will soften up… so another helpful tip for you….


Marilyn Z July 19, 2014 at 10:46 pm

This is one of those things that every cook needs to know. We lived in the Middle East when our kids were small and we could get white sugar and molasses (if we brought our own container) and had to make our own brown sugar since they sure didn’t have it there.

I never used a recipe, just stirred in molasses until it looked right.


Sam September 1, 2014 at 8:47 pm

I live in Spain and soft dark sugar is unavailable. I have seen miel de caña (cane honey) which I similar to black treacle, which I guess is similar to molasses.
I can’t wait to try this.


Andrew foster September 3, 2014 at 5:13 pm

In long run this would be much cheaper cause buying RTU brown sugar would get costly buy if make own you can male small batches or big batches your choice and molasses is about 3$ big bottle and if buy 10-25lb sugar that 1 bottle might make over 20-30bags of brown sugar so yeah it’ll be cheaper in long run
Thanks for the recipe going to do it once I get molasses rofl


Peggy April 7, 2015 at 2:39 pm

Some of us just don’t have a bottle of molasses waiting to be used.


Barb July 17, 2015 at 2:46 am

i find you get a better brown sugar if you mix the molasses in by hand. And I made cookies by adding the white sugar for both amounts in the recipe and just added in the molasses. Made it A lot easier!


Robin August 24, 2015 at 3:55 am

When my brown sugar gets hard, I take the bag and put it in the microwave for about 15 seconds. Turns it soft again and easy to use.


Leave a Comment

{ 8 trackbacks }

Previous post:

Next post: