Comments on: How to Make Brown Sugar at Home https://noblepig.com/how-to-make-brown-sugar/ Easy and delicious recipes for the foodie in you! Noble Pig is your go-to website for simple, tasty dishes that highlight the flavors you love. Sat, 22 Nov 2025 04:46:43 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Jane https://noblepig.com/how-to-make-brown-sugar/#comment-830060 Sat, 22 Nov 2025 04:46:43 +0000 http://localhost/www.noblepig.com/2010/11/how-to-make-brown-sugar.html#comment-830060 5 stars
Can’t wait to make my own, I am a control freak! Funny post, very entertaining.

]]> By: Cathy Pollak https://noblepig.com/how-to-make-brown-sugar/#comment-829996 Thu, 20 Nov 2025 16:20:23 +0000 http://localhost/www.noblepig.com/2010/11/how-to-make-brown-sugar.html#comment-829996 In reply to Suzy.

As a winemaker, I get why the cork trick seems magical. Cork holds a little moisture in its cells, so it slowly releases just enough to keep brown sugar from turning into a brick. Same reason it stays flexible in a wine bottle.

But I still don’t put cork in food becuase I’m painfully aware what corks hold onto (thank you microscope). It’s porous, it holds onto smells, and it’s almost impossible to sanitize without changing it. Great for Pinot, questionable for sugar. I prefer airtight containers or a terra cotta sugar saver. Same softness, zero chance of surprise aromas showing up later.

]]> By: Suzy https://noblepig.com/how-to-make-brown-sugar/#comment-829980 Thu, 20 Nov 2025 07:36:44 +0000 http://localhost/www.noblepig.com/2010/11/how-to-make-brown-sugar.html#comment-829980 I am a Chef and keep a wine cork in my brown sugar to keep it soft and fresh. It never turns hard works like a charm.

]]> By: Cathy Pollak https://noblepig.com/how-to-make-brown-sugar/#comment-829970 Thu, 20 Nov 2025 01:32:01 +0000 http://localhost/www.noblepig.com/2010/11/how-to-make-brown-sugar.html#comment-829970 In reply to Carrie.

Honey cannot make actual brown sugar. Brown sugar is literally granulated sugar coated in molasses, which is sugar that’s already been boiled down multiple times. Honey doesn’t have the structure, intensity, or viscosity to bind to dry sugar the same way. If you mix honey with granulated sugar, you don’t get brown sugar… you get sticky sand that behaves nothing like the real thing in baking.

]]> By: Carrie https://noblepig.com/how-to-make-brown-sugar/#comment-6103 Tue, 22 Mar 2011 22:27:22 +0000 http://localhost/www.noblepig.com/2010/11/how-to-make-brown-sugar.html#comment-6103 Hey!
I’m really interested in making my own brown sugar because I live in Mali and can’t buy it here. The other problem is that molasses isn’t available here either. I was wondering if a dark honey would work similarly? I’m sure the flavor would be different, but would it still work for baking? Or do you know of another substitute?

]]> By: Noble Pig https://noblepig.com/how-to-make-brown-sugar/#comment-6102 Tue, 28 Dec 2010 04:11:38 +0000 http://localhost/www.noblepig.com/2010/11/how-to-make-brown-sugar.html#comment-6102 If your molasses was cold that was the problem. It must be room temp.

]]> By: Jeffrey https://noblepig.com/how-to-make-brown-sugar/#comment-6101 Mon, 27 Dec 2010 17:27:01 +0000 http://localhost/www.noblepig.com/2010/11/how-to-make-brown-sugar.html#comment-6101 I’m a little confused about this recipe in two ways. 1) I tried it out last night hoping to use it in a batch of root beer I was making because I have used brown sugar in previous batches with positive results. Maybe the molasses needed to be warmed up a little or something because, even after 10 min or so of the gradual speed increases like you said, it barely looked like I had even started breaking up the little molasses balls. Since I was just mixing it with hot water anyway, I eventually heated up a pot of water to about 150 degrees and dumped in the whole bowl to dissolve it. 2) after I dissolved it in the hot water, the odor from it, though pleasant, was very “molasses-y”. I was confused that I didn’t really smell anything like regular brown sugar. (Granted, I didn’t dissolve some store bought in another pot to compare.) Unfortunately, it didn’t make into my root beer this go around because I wanted to get a better idea of what the outcome of this recipe should be.

Were the results I got normal? Is it supposed to smell like molasses and sugar instead of store bought brown sugar? Any advice would be extremely helpful! If this works out next time, I’ll be sure to send you my homemade root beer recipe. It is a smash hit just about everywhere I take it!

]]> By: Terra https://noblepig.com/how-to-make-brown-sugar/#comment-6100 Mon, 22 Nov 2010 03:17:34 +0000 http://localhost/www.noblepig.com/2010/11/how-to-make-brown-sugar.html#comment-6100 Enjoy your blog. Looking forward to a good read!

]]> By: Faith https://noblepig.com/how-to-make-brown-sugar/#comment-6099 Mon, 15 Nov 2010 21:01:32 +0000 http://localhost/www.noblepig.com/2010/11/how-to-make-brown-sugar.html#comment-6099 I just made chocolate chip cookies with homemade brown sugar. Can’t wait til they come out of the oven so I can try one. I wanted to bake but didn’t want to shop – no brown sugar – no problem made my own. Thanks for the recipe. 🙂

]]> By: Terri A. https://noblepig.com/how-to-make-brown-sugar/#comment-6098 Thu, 11 Nov 2010 17:30:01 +0000 http://localhost/www.noblepig.com/2010/11/how-to-make-brown-sugar.html#comment-6098 I had run out of brown sugar last weekend and made some for the first time. So quick and easy! I used a fork to incorporate and then my hands to get the little molasses balls out. Worked like a charm. (My hands were very clean, by the way).

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