Brown Sugar Substitute: How to Make It and 5 Alternatives

When you’re in the middle of a recipe and realize you’re out of a key ingredient, it can be a frustrating experience. One of the most common missing ingredients we hear about is brown sugar. Its unique moisture, flavor, and texture are critical in many recipes, from chewy cookies to rich glazes. But don’t worry, a missing box of brown sugar doesn’t mean you have to abandon your baking project. After extensive testing in our kitchen, we’ve identified several reliable substitutes, including a simple way to make your own.

Quick Reference Guide to Brown Sugar Substitutes

How to Make Your Own Brown Sugar

This is, by far, the best and most reliable substitute for store-bought brown sugar. It’s what we use in the test kitchen when we run out, and it performs identically to the packaged version. The secret is molasses, which is the syrup that is removed from sugar cane to make white sugar. By adding it back in, you’re essentially recreating brown sugar.

What You'll Need

• 1 cup of granulated white sugar
• 1 to 2 tablespoons of unsulphured molasses

The Process

For light brown sugar, combine 1 cup of white sugar with 1 tablespoon of molasses. For dark brown sugar, use 2 tablespoons of molasses. You can mix them together in a bowl with a fork, which will take a few minutes of effort, or you can use a food processor and pulse until the mixture is uniform in color and texture. The food processor method is much faster and ensures a more even distribution of the molasses.

Light vs. Dark Brown Sugar

The only difference between light and dark brown sugar is the amount of molasses they contain. Light brown sugar has about 3.5% molasses by weight, while dark brown sugar has about 6.5%. This extra molasses gives dark brown sugar a stronger, more intense flavor and a slightly higher moisture content. When you make your own, you can control the intensity of the flavor by adjusting the amount of molasses.

5 Best Brown Sugar Alternatives

While making your own brown sugar is the best option, there are other substitutes that can work in a pinch. We’ve tested the most common ones to see how they perform in a variety of applications.

1. Coconut Sugar

Coconut sugar is made from the sap of coconut palm trees. It has become a popular alternative to refined sugars in recent years.

Taste and Texture

Coconut sugar has a flavor that is similar to brown sugar, but with a more pronounced caramel or butterscotch note. It has a coarse, crystalline texture that is similar to turbinado sugar. It is also less moist than brown sugar.

When It Works

We found that coconut sugar works well as a 1:1 substitute for brown sugar in most baking recipes, especially cookies and cakes. It creates a slightly drier, more crumbly texture, which can be desirable in some cases. The caramel notes of the coconut sugar can also enhance the flavor of many baked goods.

When It Fails

Where coconut sugar falls short is in recipes where the moisture of brown sugar is critical. In recipes for chewy brownies or soft, moist muffins, using coconut sugar can result in a drier, more cake-like texture. It also doesn’t dissolve as readily as brown sugar, so it’s not the best choice for smooth sauces or glazes.

2. Maple Syrup + White Sugar

This combination is a good option if you have maple syrup on hand. The maple syrup provides the moisture and some of the flavor complexity that you would get from the molasses in brown sugar.

Taste and Texture

This substitute will give your recipe a distinct maple flavor, which can be a delicious addition to many dishes. The texture will be similar to using brown sugar, but you need to be careful to adjust the liquid in the recipe to compensate for the liquid in the maple syrup.

When It Works

We found this to be a great substitute in baking, as well as in glazes and sauces. To substitute for 1 cup of brown sugar, use 1 cup of white sugar and add 1 tablespoon of maple syrup. It’s important to reduce the total liquid in the recipe by about 1/4 cup to account for the added liquid from the syrup. This will help to maintain the correct consistency.

When It Fails

This substitute is not ideal for recipes where you don’t want a strong maple flavor. It can also be a bit tricky to get the liquid balance right, and if you don’t reduce the other liquids in the recipe, you can end up with a runny batter or a sauce that is too thin.

3. Date Sugar

Date sugar is made from dehydrated dates that are ground into a fine powder. It’s a whole-food sweetener that contains all the fiber, vitamins, and minerals of the dates themselves.

Taste and Texture

Date sugar has a rich, caramel-like flavor that is very similar to brown sugar. However, because it is made from whole dates, it does not dissolve in the same way that other sugars do. It has a slightly fibrous texture.

When It Works

Date sugar can be used as a 1:1 substitute for brown sugar in many baking recipes, especially those where a slightly rustic texture is acceptable, like oatmeal cookies or some muffins. Its rich flavor is a great complement to many baked goods.

When It Fails

Because it doesn’t dissolve, date sugar is not a good choice for smooth sauces, glazes, or beverages. It will leave a gritty texture. It can also cause baked goods to be a bit denser and drier than if you were to use brown sugar.

4. Muscovado Sugar

Muscovado sugar is a type of unrefined cane sugar that contains natural molasses. It has a very dark color, a sticky, wet texture, and a strong, complex flavor.

Taste and Texture

Muscovado sugar has a much stronger flavor than regular brown sugar, with notes of toffee, caramel, and even a hint of bitterness. It is very moist and has a fine, sandy texture.

When It Works

Muscovado sugar can be used as a 1:1 substitute for brown sugar in recipes where you want a deep, rich flavor. It’s excellent in rich desserts like gingerbread, chocolate cake, and brownies. It’s also a great choice for savory applications like barbecue sauces and marinades.

When It Fails

Because of its strong flavor, muscovado sugar can be overpowering in more delicate recipes. Its high moisture content can also make some baked goods denser and chewier than intended. It’s also more expensive and harder to find than other types of sugar.

5. Honey + White Sugar

Similar to using maple syrup, honey can be combined with white sugar to create a substitute for brown sugar. Honey is sweeter than sugar, so you may need to make some adjustments.

Taste and Texture

This substitute will impart a distinct honey flavor to your recipe. Honey is also a liquid, so you will need to adjust the other liquids in your recipe. Using honey can also result in a chewier, more cake-like texture in baked goods.

When It Works

To substitute for 1 cup of brown sugar, use 1 cup of white sugar and add 1-2 tablespoons of honey. Reduce the other liquids in the recipe by about 1/4 cup. This substitute works well in many baking applications, but be prepared for a slightly different texture and flavor.

When It Fails

This is not a good substitute for recipes where you don’t want a honey flavor. It can also cause baked goods to brown more quickly, so you may need to reduce the oven temperature by about 25°F. The texture may not be ideal for all recipes, especially those where a crisp or crumbly texture is desired.

Understanding Moisture Content

One of the key functions of brown sugar in a recipe is to provide moisture. The molasses in brown sugar is hygroscopic, which means it attracts and holds onto water. This is what gives brown sugar its soft, clumpy texture and what makes baked goods made with it so moist and chewy. When you use a substitute, it’s important to consider its moisture content. If you use a dry, crystalline sugar like coconut sugar or date sugar, you may need to add a little extra liquid to your recipe to compensate. If you use a liquid sweetener like maple syrup or honey, you will need to reduce the other liquids in the recipe.

Practical Tips for Success

• When in doubt, make your own brown sugar. It’s the most reliable substitute.
• When using a liquid sweetener substitute, always remember to reduce the other liquids in the recipe.
• Pay attention to the flavor of your substitute and make sure it will complement the other flavors in your recipe.
• If your brown sugar is hard, you can soften it by placing a slice of bread in the container for a day or two, or by microwaving it with a damp paper towel for a few seconds.

Common Mistakes to Avoid

• Don’t substitute a liquid sweetener for brown sugar without adjusting the other liquids in the recipe. This is the most common mistake we see, and it can lead to a runny mess.
• Don’t use a strongly flavored substitute in a delicate recipe. The flavor of the substitute should complement, not overpower, the other ingredients.
• Don’t forget to account for differences in moisture content. If you use a dry substitute, your baked goods may be drier and more crumbly. If you use a wet substitute, they may be denser and chewier.

Frequently Asked Questions (FAQ)

Can I use a liquid sweetener like maple syrup or honey as a 1:1 substitute for brown sugar?

No, you cannot. You must also reduce the other liquids in the recipe to compensate for the added liquid from the syrup or honey. A good rule of thumb is to reduce the other liquids by about 1/4 cup for every cup of liquid sweetener used.

Is turbinado sugar the same as brown sugar?

No, it is not. Turbinado sugar is a less processed sugar that has large, coarse crystals and a mild molasses flavor. It is much drier than brown sugar and does not have the same moist, clumpy texture. While it can be used as a substitute in some cases, it will not provide the same results as brown sugar.

Why is my brown sugar always hard?

Brown sugar gets hard when it is exposed to air and the moisture in the molasses evaporates. To prevent this, store your brown sugar in an airtight container. If it does get hard, you can soften it by following the tips mentioned above.

Can I use less sugar when making a substitution?

While you can always reduce the amount of sugar in a recipe, it’s important to remember that sugar does more than just provide sweetness. It also contributes to the texture, moisture, and browning of baked goods. If you reduce the sugar, you may need to make other adjustments to the recipe to compensate.

Conclusion

While running out of brown sugar can be a hassle, it doesn’t have to be a disaster. By understanding the properties of brown sugar and its substitutes, you can make an informed decision and save your recipe. For the most reliable results, we recommend making your own brown sugar by mixing white sugar and molasses. It’s quick, easy, and will give you the best results every time.

What is the difference between unsulphured and sulphured molasses?

Unsulphured molasses is made from mature sugarcane and has a cleaner, sweeter flavor. Sulphured molasses is made from younger, green sugarcane and is treated with sulfur dioxide as a preservative. It can have a slight chemical aftertaste. For the best results in your baking and for making your own brown sugar, we always recommend using unsulphured molasses.