How to Make an Easy Brown Sugar Substitute at Home (2024)

FAQs

How to Make an Easy Brown Sugar Substitute at Home? ›

White sugar plus molasses

1:1 BROWN SUGAR REPLACEMENT: Lakanto Monkfruit Sweetener matches the sweetness of brown sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking ingredients.

Add a tablespoon of buckwheat honey to a cup of white granulated sugar. This honey is darker than orange blossom or wildflower honey and has a strong flavor much like molasses that will come through in the resulting sugar.

Combining white sugar with molasses may be a better brown sugar substitute, but if you don't have molasses, other liquid sweeteners like honey, maple syrup, or agave nectar will work as well. You should mix a tablespoon or two of the liquid sweetener into a scant 1 cup of white sugar to replace a cup of brown sugar.

To make light brown sugar, combine 1 cup white granulated sugar and 1 Tbsp. molasses (increase to 2 Tbsp. molasses for dark brown sugar). No need to whip out the blender or food processor—you can mix this by hand.

Light brown sugar: Use 1 tablespoon molasses for every 1 cup sugar. Dark brown sugar: Use 2 tablespoons molasses for every 1 cup sugar.

Two tablespoons of molasses to a cup of sugar will give you dark brown sugar. Light brown sugar is one Tbsp molasses per cup sugar.

To use it, you'll need 2/3 cup of honey for every 1 cup white or brown sugar, according to Ziata. But take note: Honey is quite sticky and heavy, so be sure to reduce liquid in the recipe to balance the dense consistency. "Alternatively, add a few more tablespoons of flour.

It is best to use a darker maple syrup, like a Grade B, but any maple syrup will work. The ratio here is a 3/4 C of maple syrup for every 1 C of brown sugar.

What is a good substitute for sugar in baking? ›

Sugar darkens as it caramelizes during baking. Brown sugar alternatives may be lighter in color. Brown sugar clumps and provides some bulk to baked goods.

Despite their differences, maple syrup and brown sugar share key characteristics that make them interchangeable in many recipes: Sweetness: Both sweeteners provide sweetness to dishes, though with varying intensities. Their shared ability to sweeten recipes makes them good substitutes for one another (in most cases).

In fact, most brown sugar is a mixture of white sugar and molasses, which is a type of sugar-derived syrup. Molasses is responsible for its darker color and slightly increases its nutritional value.

Brown sugar is often used in baking for the flavor and moistness it adds to baked goods. The molasses in brown sugar also helps to prevent cookies and cakes from drying out. It generally makes baked goods softer and moister.

Sukrin Gold is a natural sugar substitute with a delicious, sweet flavour that can replace brown and white sugar alike. The unique mix of natural sweeteners give Sukrin Gold its sweet, well-rounded, and rich character.

Now, as it is not liquid, you need to mix the sugar with water (milk and eggs will work too) to get a paste-like viscosity similar to that of honey. To substitute brown sugar for honey, simply add half a cup of water for every three cups of sugar.