How to Make Brown Sugar

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Introduction: How to Make Brown Sugar

Brown sugar is simply white sugar mixed with molasses. It is not quite as sweet as white sugar due to the bitterness of molasses. It has a higher moisture content and is sold in light and dark varieties. The only difference between the two is that dark brown sugar has a higher molasses content than light brown sugar. Light brown sugar can be used as a substitute for white sugar, but due to the slightly higher moisture content can change the texture of a baked good.

Brown sugar is commonly used in cookies, muffins, and quickbreads where a stronger flavor is warranted.

To learn more about the different kinds of sugar visit the Sugars lesson in my Science of Baking Class!

Step 1: Ingredients & Instructions

1. Add one cup of white sugar to a food processor. Pour one tablespoon of molasses onto the top of the sugar.

2. Whiz in a food processor until the color is uniform.

For dark brown sugar,follow the same steps as for light brown sugar but add one extra tablespoon ofmolasses (two tablespoons molasses per cup of white sugar).

How to Save Rock Hard Brown Sugar

Brown sugar contains moisture. If left unused long enough,moisture will eventually evaporate creating rock hard brown sugar crystals. When thishappens, there is no need to throw it out. It's just dehydrated and can easily be saved. Place a small piece ofbread or a few apple slices in the container and seal tightly. Let sit for oneday, remove the bread or apples and give it a good stir.

If you need to use brown sugar straight away you can placeit in a bowl with a damp paper towel, cover with plastic wrap and let sit forabout an hour. Give it a good stir and you'll be good to go!

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What type of molasses do you use fancy or blackstrap?thx

18 Comments

hmm, now where can I buy molasses in France? they're a bit backward in their food here!

Amazon?

Bingo! La mélasse, disponible á Amazon.fr. Thanks buddy, I'd forgotten they sell food stuff

If you find it in France please give me a shout. I'm also in France and find it sadly lacking in many "exotic" foodstuffs that would be the norm in UK

ok, don't hold your breath though. I have found malt extract, google 'brassage', i.e. beer making, and buy a kit. Of course, you could just make some beer...

I like you idea. For some of use we don't have to make this. I just go to the sugar mill and we get it there. Thank you for your information.

This is a GREAT Instructable! It gets right to the point in the first paragraph. There is no fluff. It is clear, concise, and easy to follow. I really appreciate your work and will try this cool idea as soon as I can. Nice job!

Very nice to know. A short burst in the microwave seems also to soften. As often as I've used it. never knew brown sugar was so simple to make. No longer need both in my baked beans; just add more molasses to my brown sugar.

The sugar is brown before they developed it and turn it in to white! That why it is brown sugar and molasses sugar is molasses!

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