If you're looking for a brown sugar substitute consider this your ultimate guide so you can happily bake without brown sugar. Sometimes we don't always have the right ingredients a recipe calls for in the pantry or maybe you are looking for healthy brown sugar alternatives, keep on reading!
Jump to:
- What is brown sugar?
- What is the difference between brown sugar and granulated white sugar?
- What is the difference between light brown sugar and dark brown sugar?
- What does brown sugar do in baking?
- What can I use instead of brown sugar?
- 1. Granulated white sugar
- 2. Granulated white sugar and honey
- 3. Granulated white sugar and maple syrup
- 4. Coconut sugar
- 5. Palm sugar
- 6. Date sugar
- 7. Maple sugar
- 8. Cane sugar
- 9. Demerara sugar
- 10. Turbinado sugar
- 11. Muscovado sugar
- 12. Piloncillo sugar
- 13. Jaggery
- 14. Golden syrup
- 15. Honey
- 16. Maple syrup
- 17. Agave nectar
- 18. Sukrin Gold
- 19. Homemade brown sugar recipe
- So what is the best brown sugar substitute?
- Brown sugar substitute FAQs
- More baking guides
- The BEST Brown Sugar Substitute
What is brown sugar?
In general terms, most brown sugar is white sugar that has been made by processing sugar cane or sugar beet, and then had molasses added back in. Sugar is produced by boiling down the juice from sugar cane or sugar beets and then passing it through a centrifuge to filter out the molasses.
Molasses is the thick, dark, and gloopy syrup made from the sugar-making and refinement processes. It is also known as treacle in some parts of the world.
Some types of brown sugar, like Muscavado sugar, may look the same as brown sugar but are less refined and retain some of their own molasses without any added back in artificially.
What is the difference between brown sugar and granulated white sugar?
The main difference between brown sugar and granulated white sugar is taste and color. They are made from the same plants (either sugar cane or sugar beet) and have both been processed, but brown sugar contains molasses while granulated sugar does not.
Brown sugar is marginally more nutritious than white sugar as it contains the mineral content within the molasses that has not been processed out, and it therefore still has small amounts of naturally occurring calcium, iron, and potassium.
Brown sugar has more flavor than white sugar, and the added molasses in brown sugar give a deeper and more caramel taste to baked goods, as well as adds more moisture to a recipe.
What is the difference between light brown sugar and dark brown sugar?
Light brown sugar and dark brown sugar simply have different amounts of molasses added to them, around 3.5% and 6.5% molasses content respectively. Certain recipes might call for light brown sugar or dark brown sugar for reasons of a stronger, richer caramel taste and deeper color.
Often light and dark brown sugar can be used interchangeably, although dark brown sugar will have more moisture content due to the extra molasses. You might notice therefore that when you store brown sugar, it can go crisp and hard due to the moisture from the molasses content evaporating over time.
What does brown sugar do in baking?
Sugar plays several roles in baking including adding sweetness, tenderizing, and stability. Brown sugar is acidic so the way it interacts with alkaline ingredients and chemical leaveners like baking soda is different from white sugar. It is also more hygroscopic than white sugar, meaning it draws out more moisture from other ingredients and will affect the texture of your bake, making it softer.
These properties of brown sugar further refine the part it plays in baking, for example, cookie recipes often contain brown sugar to produce a chewier cookie like these Biscoff butter cookies. But it is also possible to bake cookies without brown sugar and still achieve a delicious result!
What can I use instead of brown sugar?
I have rounded up the best brown sugar substitutes for baking that you can use below, and I'll also show you how to make brown sugar yourself. There are many reasonable brown sugar alternatives that you can use; granulated sugar alone or with honey and maple syrup, coconut sugar, palm sugar, date sugar, cane sugar, demerara sugar, muscovado sugar, golden syrup, sukrin gold, and so on, I will even share a homemade brown sugar recipe as well.
Some will work better in baking certain items than others, and I have noted where you may need to take care with other adjustments to achieve similarly delicious results.
1. Granulated white sugar
Granulated white sugar might lack the moisture, taste, and color that brown sugar does but it can still work perfectly well as a brown sugar replacement in terms of sweetness! However, before swapping brown sugar for white sugar, first consider what other chemical properties brown sugar may have been providing, and make further adjustments accordingly.
How to use it:
Use white sugar as a replacement for brown sugar in a 1:1 ratio.
2. Granulated white sugar and honey
Honey is relatively acidic, so when added to white sugar it will help to mimic the properties of brown sugar better than pure white granulated sugar. White sugar and honey can work well as a brown sugar replacement in recipes containing baking soda that would normally use brown sugar to create that chemical reaction.
How to use it:
For every cup or 200 grams of white sugar, mix it with 1 tablespoon of honey and then use the combined mixture in a straight swap for light brown sugar. For dark brown sugar, use 2 tablespoons of honey.
3. Granulated white sugar and maple syrup
Maple syrup has a delicious taste and caramel color, so when mixed with granulated white sugar it can have a similar appearance and taste to brown sugar. However its PH value is neutral, so it won't have the exact same results when used as a brown sugar alternative in the same way that honey and white granulated sugar will have in recipes with baking soda.
How to use it:
For every cup or 200 grams of white sugar, add 1 tablespoon of maple syrup and then use the combined mixture in a straight swap for light brown sugar. To substitute dark brown sugar, use 2 tablespoons of maple syrup.
4. Coconut sugar
Coconut sugar is made from the sap in coconut flower buds and has a delicious mild coconut taste, however, it can leave baked goods like chocolate chip cookies more dense and dry as it lacks the moisture content of brown sugar. Coconut sugar is often put forward as a healthy alternative to brown sugar, but in reality, its glycemic index is only very slightly lower than refined sugar and the added nutrient content is negligible.
How to use it:
Replace brown sugar with coconut sugar in a straight 1:1 ratio. To bake cookies with coconut sugar, try adding slightly more fat to compensate for the loss of moisture.
5. Palm sugar
Palm sugar is made from the sap of palm trees. It has a lower glycemic index than other sugars, and studies are ongoing as to whether or not this makes it more suitable as a brown sugar substitute for diabetes. It has a deep butterscotch taste, low melting temperature, and a high burn point so is ideal for cooking and baking.
How to use it:
Use palm sugar as a brown sugar replacement in a 1:1 ratio.
6. Date sugar
Date sugar is also made from palms, but rather than from sap, date sugar is made from dates themselves. It has a lower GI than coconut sugar, and still retains some nutritional content from the fruit, too. However, it is quite fibrous so can lend a more grainy texture to your baked goods and is not a good sugar replacement for drinks as it won't fully dissolve.
How to use it:
Use date sugar instead of brown sugar in equal quantities.
7. Maple sugar
Maple sugar is made by boiling down maple syrup, meaning you can make it yourself at home! You can use maple sugar as a brown sugar alternative in baking and it contains manganese and other nutrients, albeit in small quantities. Be sure to buy unrefined maple sugar without additives like extra maple flavoring. It is available in most health food shops.
How to use it:
You can substitute maple sugar for brown sugar in equal quantities.
8. Cane sugar
Cane sugar is a pale golden sugar made exclusively from sugar cane (Saccharum officinarum), as opposed to sugar beets although scientifically speaking, the end products are chemically identical. Cane sugar, therefore, works as an alternative to brown sugar but it does have a lower molasses content which will affect the taste, color, and texture of your bake. It is better as a light brown sugar substitute for this reason rather than dark brown sugar.
How to use it:
Use cane sugar instead of brown sugar in equal quantities.
9. Demerara sugar
Demerara sugar granules are large and pale golden crystals that are often used as a sugar garnish and it's pretty to look at! The molasses content is around 1-2% so lower than brown sugar, but demerara sugar can still be used as a good alternative for brown sugar in baking, it will just have slightly less moisture.
How to use it:
Use Demerara sugar as a substitute for brown sugar in baking in equal quantities.
10. Turbinado sugar
Turbinado sugar, also known as raw sugar is much less refined than brown sugar but also has a lower molasses content so as a result, your bake will have less moisture and it may make some baked goods like cookies crisper.
How to use it:
Use Turbinado sugar instead of brown sugar in a 1:1 ratio.
11. Muscovado sugar
Muscovado sugar is a very dark, moist brown sugar that has high natural molasses content (as much as 10%), and its texture is often likened to wet sand! It will go crisp and harden into a block over time in your pantry, so it is best used fresh. It might need a bit of extra work to incorporate into baking recipes as it is stickier than brown sugar.
How to use it:
Muscavado sugar is the best dark brown sugar substitute due to its high molasses content. Use muscovado sugar to replace dark brown sugar in a straight 1:1 swap.
12. Piloncillo sugar
With its uniquely deep and smoky taste, piloncillo sugar (also known as panela) is frequently used in Latin cooking and in savory recipes like BBQ meat marinades. It's often sold in cone-shaped blocks and is a form of unrefined cane sugar. You will need to break it up before use, it can help to put it in a ziplock back and hit or roll it over with a rolling pin.
How to use it:
Use piloncillo sugar instead of brown sugar in equal amounts.
13. Jaggery
Jaggery is also produced from unrefined cane sugar and is formed into bricks, so will also need breaking up before weighing and baking with it. It has a strong, almost burnt toffee flavor and is often used in Asian cuisine.
How to use it:
Use Jaggery as a replacement for brown sugar in equal amounts.
Besides all the above, the next few entries in this list of brown sugar substitutes are all liquid in nature so they will significantly alter the consistency of your bake if you do not make suitable adjustments.
14. Golden syrup
Golden syrup is a commercially produced sugar product invented in London in the Victorian era. Also known as light treacle, golden syrup is an inverted sugar syrup made by adding acid to refined sugar. This added acidity can help in baking, but the liquid state of golden syrup will have an impact when used as a brown sugar replacement in certain recipes without other adjustments.
How to use it:
Swerve brown sugar by replacing it with two-thirds of the amount of golden syrup. For example, for one cup brown sugar, use two-thirds of a cup of golden syrup.
15. Honey
As I've stated above, honey does not share the same texture as brown sugar and will therefore give different results if used as a substitute without careful planning. But it is mildly acidic, which will help in recipes containing baking soda. Honey is unsuitable for vegan baking, however, as it is classed as an animal product.
How to use it:
Substitute brown sugar with honey by using two-thirds of the amount of honey for sugar. For more detail, read my guide on how to substitute honey for sugar.
16. Maple syrup
Maple syrup is the sap collected from maple trees and can be used as a substitute for brown sugar, plus it's also vegan! It has a delicious nutty flavor and is super tasty in cake frostings or glazes.
How to use it:
Use two-thirds of the amount of maple syrup as brown sugar in a recipe. But take care as again, the syrup will behave differently from solid sugars in baking and adjustments will need to be made to moisture levels, amongst other things.
17. Agave nectar
Agave nectar or agave syrup is produced from the agave plant and can be used instead of brown sugar, but it is a thin and viscous liquid so be sure to factor this in, and the subsequent effect that will have on your baked goods.
How to use it:
Substitute agave nectar for brown sugar in baking by using two-thirds of the amount of agave nectar than of the specified amount of brown sugar a recipe calls for.
18. Sukrin Gold
If you are searching for a healthy substitute for brown sugar then I recommend using a sweetener like Sukrin Gold. Honey, agave nectar, or maple syrup are often marketed as healthier sugar substitutes but still share a lot of the same properties as sugar and have a similar effect on blood sugar levels. Sukrin Gold is a sugar-free sugar substitute and will work for those on a keto diet as it is low-carb.
How to use it:
For the healthiest alternative to brown sugar in baking, use Sukrin Gold in a 1:1 ratio.
Whether you're wondering what to use if you've run out of brown sugar or if you're experimenting with other sugar substitutes for flavor or health reasons, I hope you've found a suitable option here! Making substitutions in baking is hard, and it is tricky to find an alternative for brown sugar that will achieve exactly the same results. However, the good news, in this case, is that you can easily make your own...
19. Homemade brown sugar recipe
You can also easily make this homemade brown sugar recipe if you have run out and it only takes a couple of minutes and two ingredients. Make your own brown sugar just by using 2 ingredients:
Ingredients
- 1 cup / 200 grams of white granulated sugar
- 1 tablespoon molasses or treacle (or to substitute dark brown sugar, add 2 tbsp).
How to make homemade brown sugar
- Measure your ingredients.
- Mix the white granulated sugar and molasses together in a mixing bowl until thoroughly combined.
- Use as needed in your delicious baked goods.
So what is the best brown sugar substitute?
The best brown sugar substitute is to make your own by mixing white granulated sugar with molasses added to it (also known as treacle). If molasses are not readily available or you have none in the pantry and need brown sugar for a recipe straight away, an easily accessible good alternative is granulated sugar mixed with maple syrup or honey.
In recipes that include baking soda, you will need to ensure that the acidic properties of brown sugar are compensated for, so honey would be the better option there as it is mildly acidic.
Also, muscovado sugar can be a general great alternative for most home bakers replacing brown sugar in eg. cookies.
The healthiest brown sugar substitute would be sugar-free Sukrin Gold, which bakes very well according to tests and has zero calories.
Brown sugar substitute FAQs
You can use white granulated sugar in cookies without brown sugar or other sugar like demerara, muscovado sugar or cane sugar that still contains molasses. Alternatively, a mixture of white sugar with honey can also work.
I would use white granulated sugar with maple syrup mixed in for a delicious flavor combination in banana bread. Coconut sugar can also work well in banana bread.
Yes, you can substitute light brown sugar for dark brown sugar but there will be less molasses content so the recipe may turn out slightly drier and darker.
Ye,. you can, it will deliver on the sweetness but since white sugar does not contain molasses, the final baked product will lack the lovely molasses flavor. Alternatively, use white sugar with molasses or honey, or maple syrup.
The healthiest alternative to brown sugar in baking is a product like Sukrin Gold, as it does not contain the calories nor have the effect on blood sugar levels that sugar and its derivatives do.
The best brown sugar substitute for baking would be to make your own by mixing white granulated sugar with molasses (or treacle). Or, mix white granulated sugar with maple syrup or honey.
Sukrin Gold is the best Keto brown sugar substitute as it is low-carb and sugar-free.
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The BEST Brown Sugar Substitute
Ingredients
Best subsitute for brown sugar in baking
- 200 g (1 cups) Granulated sugar
- 1-2 tablespoon Molasses
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
- replace 1 cup of light brown sugar with the mix of 1 cup of granulated sugar + 1 tablespoon molasses
- replace 1 cup of dark brown sugar with the mix of 1 cup of granulated sugar + 2 tablespoon molasses
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