Making brown sugar instantly has created space in my pantry and reduced the inventory I have to keep track of.
Why do I Create Brown Sugar Instantly?
After a few months of making and storing brown sugar myself, I realized that I NEVER have to store it ever again!
That realization thrilled me because I do not have to worry about how wet the stone is or if the container is still air tight. I didn’t have to upgrade to the fancy container that marketing says I need.
I have NO brown sugar in my kitchen at all, but I use it all the time in recipes.
Never again do I have to worry about running out of it or not having enough. Whenever I need it I can make it!
I prefer to create it as I need it, because it doesnt slow me down when I am in the kitchen.
I know that I need to add the ingredients to make brown sugar instantly when I begin the recipe, but usually I already needed sugar for the recipe so it is simply adding the molasses to the list of ingredients too.
Below is a handy Measurment Guide that you can print off and keep in your cookbook or on your fridge to help you remember how much sugar and molasses you need for the recipe you are using.
I love having this guide right next to me when I am making a new recipe!
How to Make Brown Sugar Instantly?
Mixing Molasses and sugar is easy, but knowing whether to make it in advance or not depends on your recipe. Answering this one question tells me what I need to do.
How are you adding the brown sugar in the recipe?
Is it something you need to sprinkle into or onto something? Like the middle of a cinnamon roll or a coffee cake? Then I would mix up the amount called for in the recipe separately and add it in.
Is it added in with butter and other sugars? Like in quick breads and cookies? Then I add the amount of both sugars called for as white sugar and add the right amount of molasses to the bowl.
That’s right.
I add it right into the bowl without any fuss or hassle.
Once you realize that it is that easy there is no going back. You can adjust the amount of molasses to fit your tastes too. You have the ultimate control over your baked goods now!
Now that you know that you can make brown sugar whenever you want, I hope that you feel more confident in your kitchen!
What is Your Favorite?
Let us know down in the comments below
Let me know in the comments below what your favorite recipes are!
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I never thought making brown sugar could be so simple and convenient! This method definitely saves space and reduces the hassle of storing it. I love the idea of having control over the molasses amount to suit my taste. The measurement guide seems super helpful, especially for trying new recipes. Do you find that homemade brown sugar tastes different from store-bought? I’m curious if it affects the texture of baked goods. What’s your go-to recipe where brown sugar is a must? I’d love to try this out and see if it changes my baking game!
Great questions and thanks for commenting!
Brown sugar from the store does not taste any different to me, but I will say that the texture is different. Brown sugar from the store is more dry to the touch than homemade brown sugar. I think they heat it somehow to reduce the amount of water content left in the molasses, but I do not know for sure.
When working with homemade brown sugar, you may need to add a small amount more flour to balance out the extra molasses moisture.
We LOVE homemade cinnamon rolls! I am perfecting a recipe right now. It should come out in June, 2025. 🙂
Making brown sugar instantly is such a game-changer! I love how it simplifies pantry management and eliminates the need to store it. It’s amazing how just adding molasses to white sugar can make such a difference in recipes. I’ve tried it a few times, and it’s so convenient—no more worrying about running out mid-baking. The measurement guide is a brilliant idea; it’s so helpful to have it handy when trying new recipes. I’m curious, though, do you find that the flavor differs when making it fresh versus using pre-made brown sugar? Also, what’s your go-to recipe where brown sugar makes all the difference? I’d love to hear your thoughts!
Thanks for commenting!
I am so glad you have tried making your own brown sugar! I do not think the flavor is any different. I like that I can control how much molasses flavor is in the baked goods.
Our go to recipe right now is cinnamon rolls! We love the extra molasses flavor that brown sugar gives to the cinnamon rolls when you make it yourself.