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How to Substitute Brown Sugar

Brown sugar can easily be substituted in recipes using a couple simple ingredients.

light brown sugar in a white bowl on a white marble counter

What we call brown sugar is essentially white sugar that has had molasses added back to it and should not be confused with raw sugar or demerara. 

Both dark and light brown sugar can easily be made at home if you have a little white sugar and molasses.

It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a recipe calls for “brown sugar” but doesn’t specify what type (light or dark), it is referring to light brown sugar.

DARK BROWN SUGAR 

Dark brown sugar can be made with 1 cup white granulated sugar and 2 tablespoons molasses. 

Add both ingredients into a bowl and mix with a fork until completely mixed.

OR

Dark Brown Sugar can be made with 1 cup of light brown sugar and 1 tablespoon molasses. 

Add both ingredients into a bowl and mix with a fork until completely mixed.

LIGHT BROWN SUGAR

Light brown sugar can be made with 1 cup white granulated sugar and 1 tablespoon molasses. 

Add both ingredients into a bowl and mix with a fork until completely mixed.

OR

Light Brown sugar can easily be substituted in a recipe for half dark brown sugar and half white granulated sugar.

DEMERARA

Demerara is popular in Israel and is easier to find than light brown sugar.

It is a type of cane sugar with a nice toffee flavor and can be used as substitute in place of brown sugar.

DOES THE TYPE OF BROWN SUGAR YOU USE REALLY MATTER?

Yes and no.

It will change the flavor and likely the color.

Dark brown sugar has more molasses which will give it deeper, more complex flavor that’s closer to toffee or caramel.

However, I tend to use what’s on hand, which for me means dark brown sugar in Israel and light brown in the States.

I also happen to love the extra flavor dark brown sugar gives, so I like using it even if I have both on hand.

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