Everyone hates getting ready to cook something and ingredients are MIA! Well just like there are substitutes for eggs, butter, milk, brown sugar too:
A combination of white sugar and molasses is your best bet for a brown sugar substitute, as that’s exactly what brown sugar is made of (1).
To make your own light brown sugar, mix 1 cup (200 grams) of granulated white sugar with 1 tablespoon (15 ml) of molasses. If you need dark brown sugar, increase the molasses to 2 tablespoons (30 ml).
And just like that — you have brown sugar.
To make your own brown sugar, mix 1 tablespoon (15 ml) of molasses with 1 cup (200 grams) of granulated white sugar.
Traditionally, brown sugar is made using a mix of granulated white sugar and molasses.
If you don’t have molasses on hand, you can easily swap it out for maple syrup with almost no change to your recipe’s final product.
Combine 1 cup (200 grams) of granulated white sugar with 1 tablespoon (15 ml) of pure maple syrup to make a brown sugar substitute that can fool even the most sophisticated palette.
Combine 1 cup (200 grams) of granulated sugar with 1 tablespoon (15 ml) of maple syrup to make an almost-perfect brown sugar substitute.
Coconut sugar is made from the sap of coconut trees.
It’s often marketed as a healthier sugar alternative, as it contains vitamins, minerals, and fiber that aren’t found in more refined sugar sources (2Trusted Source).
You can easily swap coconut sugar and brown sugar in a 1:1 ratio.
Though coconut sugar looks and tastes a lot like brown sugar, it doesn’t hold as much moisture. This can affect the texture of certain baked goods, potentially making them slightly dryer or more dense than intended.
To improve the moisture content, try adding a little extra fat, such as butter or oil, to your original recipe. You can also try melting the coconut sugar on a stovetop before adding it to your recipe.
Coconut sugar may be evenly swapped for brown sugar, but it can make certain baked goods drier or denser than intended.
With a few simple recipe modifications, honey, maple syrup, or agave nectar are all suitable replacements for brown sugar.
Because these substitutions are liquid, you’ll want to take into account how the extra moisture may affect the outcome of your recipe — especially when it comes to baking.
Exact substitution measurements vary depending on the particular recipe in question, but you can use these basic tips to get started:
- Replace each cup of brown sugar (200 grams) with 2/3 cup (160 ml) of liquid sweetener of your choice.
- For every 2/3 cup (160 ml) of liquid sweetener used, reduce other liquid sources by approximately 1/4 cup (60 ml).
You may also want to consider reducing cooking time by a few minutes, as these types of sugar replacements may caramelize more quickly than brown sugar.
You can use liquid sweeteners like maple syrup, honey, and agave nectar to replace brown sugar — but you’ll likely need to adjust your recipe.
In most recipes, you can trade raw sugars for brown sugar in an even proportion without noticing much difference.
However, raw sugars are significantly drier and more coarse than brown sugar, which may impact your recipe’s end result.
The coarse raw sugar granules don’t always mix into dough or batter as uniformly as brown sugar, leaving behind a grainy texture. This is especially true for low-moisture baked goods or those intended to have a very delicate texture.
If you have a spice grinder or mortar and pestle, you can manually grind the sugar crystals into a finer texture that will more easily integrate into your recipe.
You can also try partially dissolving the sugar crystals in a small amount of warm liquid — such as melted butter, oil, or water — before adding them to your batter.
Raw sugars like demerara or turbinado can be substituted for brown sugar in equal proportions. Still, because raw sugar crystals are very coarse, they don’t always mix into batters and doughs as uniformly as brown sugar would.
Muscovado sugar is a minimally refined sugar that makes a great substitute for brown sugar because — like traditional brown sugar — it contains molasses (3Trusted Source).
However, the molasses and moisture content of muscovado is much higher than that of regular brown sugar. This makes it stickier with a greater tendency for clumping.
Muscovado sugar can be traded equally for brown sugar in almost any recipe, but if you’re baking with it, you may want to consider sifting it to remove any clumps before mixing it into your dough or batter.
You could also try using an electric mixer and adding in the muscovado a little at a time to improve its integration into your recipe.
Muscovado is a minimally refined dark brown sugar that can be used as a regular brown sugar substitute. It’s stickier than brown sugar, so it may require some extra work to mix it into your recipe — especially if you’re using it for baking.
When all else fails, you can replace brown sugar with an even measurement of granulated white sugar without fear of ruining your recipe.
White sugar lacks the same rich flavor that brown sugar adds, but depending on the type of recipe, you may not notice much flavor change at all.
Where you may notice a difference is in the texture. Brown sugar adds a dense chewiness to certain types of baked goods like cookies. When brown sugar is replaced with white sugar, you may end up with a slightly crispier result. Still, this isn’t necessarily a bad thing.
White sugar can be used to replace brown sugar, producing only slight changes in texture and flavor.