How to Make Brown Sugar without Molasses

Learn how to make brown sugar with or without molasses. Our simple recipe shows you how to create homemade brown sugar using maple syrup or molasses.

We’ve all been there, you need brown sugar for iced oatmeal cookies or a moist carrot cake and you’re all out of the sweet ingredient. Of course, there are tons of how-to recipes for homemade brown sugars, but most of them use molasses.

It’s an ingredient that the average household may not have. Fortunately, we’re going to show you how to make it with or without molasses.

Including, light and dark varieties created multiple ways. So, let’s get started with the maple syrup version.

How to make brown sugar without molasses:

First, you’ll maple syrup, regular granulated sugar, some measuring cups and a measuring spoon.

Next, grab a small mixing bowl and fork or a whisk. Then combine the granulated sugar and maple syrup in the bowl.

Last, mix them together and you’ll have a brown sugar substitute made with maple syrup. That’s it, your’e done.

At this point, we can move to a more traditional variety using molasses. Of course, we’re including light and dark versions too.

How to Make Homemade Brown Sugar with Molasses:

Again, you’ll need the same ingredients and tools. Except, this time we’re going to use molasses in place of the maple syrup.

To create a light brown version, combine 1-cup of granulated sugar with 1-tablespoon of molasses.

Afterward, use your whisk or fork to mix the ingredients until they’re well combined. The next photo can be used a reference.

In order to make a dark version, use your whisk or fork to combine 1-cup of granulated sugar with 2-tablespoons of molasses.

Notice the increase in molasses? That’s only difference between the 2 varieties of homemade sugars.

All done! At this point, you should know how to make brown sugar at home whether you have molasses or not.

I’ve included a few tips below with general information and a best practice. Kim and I hope you put these 3 recipes to work in your kitchen.

In closing, we wish you all the best 🙂

Recipe Tips:

• One thing you should know when making brown sugars with maple syrup is that it doesn’t really have the same texture, color, and heavy flavor of store-bought versions.
• Do not add more maple syrup in an effort to darken the sugar. Otherwise, you’ll end up with brown sugar syrup.

Other homemade substitutes you may love:

• Homemade Sweetened Condensed Milk
• Homemade Bisquick Mix
• Homemade Ranch Dressing Mix
• Homemade Taco Seasoning

How to Make Brown Sugar without Molasses

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Author: John

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 144 Servings

Ingredients

Brown Sugar without Molasses

• 1 cup granulated sugar
• 3 tablespoons pure maple syrup, preferably pure maple syrup

Light Brown Sugar with Molasses

• 1 cup granulated sugar
• 1 tablespoon molasses

Dark Brown Sugar with Molasses

• 1 cup granulated sugar
• 2 tablespoons molasses

Instructions

 

Brown Sugar without Molasses

• In small mixing bowl, use a fork or whisk to combine the maple syrup and granulated sugar.
  1 cup granulated sugar

  3 tablespoons pure maple syrup
• Store in a sealed container and place in the refrigerator for up to 3 months.

Light Brown Sugar with Molasses

• In small mixing bowl, use a fork or whisk to combine 1-tablespoon of molasses and granulated sugar.
  1 cup granulated sugar

  1 tablespoon molasses
• Store in a sealed container in a cool place for up to 3 months.

Dark Brown Sugar with Molasses

• In small mixing bowl, use a fork or whisk to combine 2-tablespoons of molasses and granulated sugar.
  1 cup granulated sugar

  2 tablespoons molasses
• Store in a sealed container in a cool place for up to 3 months.

Notes

The calories listed are an approximation based on all the ingredients shown in the recipe. Each recipe makes 1-cup or 48-teaspoons of sugar. The actual calories will vary based on the type of brown sugar you create. 

*Brown sugar without molasses is made with maple syrup. However, the taste and consistency does not resemble brown sugar. The more maple syrup that’s added, the more of a liquid the sugar becomes. It’s recommended to use molasses whenever possible.

*We do not recommend storing the sugar next to a heat source (stove, toaster oven, etc), because it can cause the sugar to dry out.

Nutrition

Serving: 1teaspoon | Calories: 18kcal | Carbohydrates: 5g | Fat: 0.01g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Sodium: 0.2mg | Potassium: 7mg | Sugar: 5g | Calcium: 1mg | Iron: 0.02mg