How to Make Brown Sugar

I've had times when I looked at a recipe, wanted to bake something, then gave up...

...because I didn't have brown sugar in the pantry.

But that was BEFORE I found out you can make your own brown sugar.

Excuse me, but I'm a girl who grew up thinking brown sugar was an inherently different kind of sugar than granulated sugar. Why? Because my mama told me so.

Obviously Mama was wrong. (I'm sorry, Mommy.)

Brown sugar is just white granulated sugar, mixed with (guess what?) molasses. Yup! The thick, almost sickeningly sweet syrup you can use to make, for one, super cool gingerbread cookies. For 1 cup of white granulated sugar, you add 1 Tbsp of molasses, and mix, mix, mix. Voila! You have brown sugar.

And get this: dark brown sugar is just extra molasses mixed into white granulated sugar. Mind totally blown. Because I think this kinda stuff is cooooooooool.

Still not convinced? I have step-by-step pictures. Take a look!


Prepare your

1. 1 Cup of white granulated cane sugar
2. 1 Tbsp of molasses
3. A wire whisk or hand mixers.

 Pour your molasses into the sugar. Make sure to scoop the inside of the spoon to get every bit out.

Totally random, but I just wanted to mention that I think molasses is beautiful.

Start whisking, if you have a wire whisk like me, or start beating with your hand mixers. (Start with the lowest setting so the sugar particles don't fly everywhere!) I personally recommend a good set of hand mixers, because whisking by hand takes some work. And you'll see why next.

 After a few minutes, the brown sugar doesn't seem to be coming along, but it is. It just needs more time to come together. Don't give up.

 This is after more than a few minutes have passed... and when my arm started to hurt. But the brown sugar is almost altogether now, and that's what matters.

Fresh, homemade brown sugar. Enjoy!