How to Make and Store Brown Sugar

Yield: Any amount needed

Prep Time: 5 minutes

Keep scrolling to learn how to make brown sugar in less than 5 minutes and my trick for keeping it perfectly soft and lump-free. Plus some interesting science tips about brown sugar in baking!

Learn How to Make Brown Sugar in less than 5 minutes and my trick for keeping it perfectly soft and lump-free. Plus some interesting science tips about brown sugar in baking!

I love brown sugar.

How to Make and Store Brown Sugar

Is that a weird thing to state? The more complex butterscotch sweetness it gives baked goods like cookies is just dreamy. Not to mention it’s actually more hygroscopic than granulated sugar, which is just a fancy scientific way of saying it attracts and retains more moisture. That means baked goods made with the stuff aren’t just more flavorful, but they’re more moist and tender!

I created a quick yet informative video below that shows you how to DIY brown sugar right in your own kitchen!

Let me know what you think in the comments below.

How to Store Brown Sugar so it never goes hard!

How to Keep Brown Sugar from Getting Hard

Firstly, make sure you’re storing it in an airtight container in a cool dark place. I like to use these OXO POP containers because they create an airtight seal.

I have two of these terra cotta brown sugar savers, one for light and one for dark brown sugar. You simply soak one for 15 minutes in water then add it to your container of brown sugar. It’ll keep the sugar perfectly soft for up to 3 months. You can also add the soaked stone to a container of already hardened brown sugar and it should soften it up in about 24 hours! Re-soak the stone every 3 months.

If this kind of info interests you, check out my totally free guide on how to customize your cookies below. I’ll give you a hint to one of the best ways to create tender and flavorful cookies… use brown sugar!

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and Store Brown Sugar

Yields Any amount needed
Prep Time 5 minutes Total Time 5 mins


  • 1 cup granulated sugar
  • 1 tablespoon unsulphured molasses for light brown sugar, 2 to 3 tablespoons for dark brown sugar


  1. In a large bowl, use an electric mixer to combine the sugar and molasses until completely incorporated. Use or store in an airtight container. Use a brown sugar saver to keep it from hardening.

    If it does become hard, you can still add the soaked brown sugar saver to soften it. You can also add a slice of bread for a few hours, which will soften it again.


If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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9 Responses to “How to Make and Store Brown Sugar”

  1. #
    Debbi — August 24, 2016 at 8:00 am

    Why go to the trouble of making it? Just add molasses to your brown sugar recipe Using the white sugar.

    • #
      Tessa — August 24, 2016 at 8:24 am

      That’s always an option! For me personally, I’d rather make a batch and store it so it’s easily accessible whenever I need it. Also, I prefer not to work with molasses when possible since it’s so sticky and messy 😉

  2. #
    June — August 24, 2016 at 8:47 am

    To measure molasses by the tablespoon, just add a tiny bit of oil to make it nonstick. I make the mix of white sugar and molasses for recipe. Don’t really store brown sugar as so easy to make up what is needed.

  3. #
    Belinda — August 24, 2016 at 1:19 pm

    Thanks for the tip. Never thought to make my own brown sugar.

    • #
      Tessa — August 25, 2016 at 7:55 am

      Glad you liked it 🙂

  4. #
    Lorna — August 24, 2016 at 10:30 pm

    What a great idea. I’ve always used shop bought brown sugar which is so much more expensive so I will certainly be giving this a try!

    • #
      Tessa — August 25, 2016 at 7:55 am

      Excellent, Lorna!

  5. #
    tarna — August 27, 2016 at 3:12 am

    Hi I love the tips. One that works very well in SA is the freezer. I store my excess brown sugar in vacum sealed plkts in the freezer as well as rice,legumes, oats, desicated coconut and dried fruit in the freezer and i keep my baking powder in the fridge.

  6. #
    Sharon — April 8, 2017 at 6:34 pm

    I am so happy to have found your site. Your are great at explaining things I had wondered about. Thank you. I will refer you to my children and my friends. To include where to find the products is so helpful. So much I want to say. THANK YOU!!!!!

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