How much molasses do I use per pound of white sugar to make brown sugar?

For light brown sugar, use about 1 tablespoon (roughly 0.5 oz) of unsulfured molasses per cup of white sugar — approximately 1 oz per pound of white sugar. For dark brown sugar, double that to about 2 oz of molasses per pound of white sugar.

Is homemade brown sugar cheaper than store-bought?

It depends on your local ingredient prices. When you already have molasses on hand and buy white sugar in bulk, homemade brown sugar can cost 20–40% less per pound than store-bought.

What type of molasses should I use to make brown sugar at home?

Use unsulfured light or dark molasses — the kind sold for baking, such as Grandma s or Brer Rabbit brands. Avoid blackstrap molasses, which is much more bitter and concentrated.

Homemade Brown Sugar Cost Calculator

Is Homemade Brown Sugar Actually Cheaper?

Brown sugar is simply white granulated sugar with molasses mixed back in — light brown sugar contains about 3.5% molasses by weight, dark brown about 6.5%. That means you can make a perfectly identical product at home with just two pantry staples. The only question is whether doing so saves you money compared to grabbing a bag at the grocery store.

The answer depends heavily on local prices and how you buy your ingredients. A 5-pound bag of white granulated sugar typically runs $3–$5. Molasses ranges widely — a standard 12-oz bottle costs $4–$7, but you use very little per batch. Store-bought brown sugar usually runs $1.25–$2.00 per pound.

Light Brown vs. Dark Brown Sugar

The ratio of molasses to white sugar is the only difference:

Light brown sugar: 1 tablespoon molasses per 1 cup of white sugar — roughly 0.5 oz molasses per pound
Dark brown sugar: 2 tablespoons molasses per 1 cup of white sugar — roughly 1 oz molasses per pound

When Homemade Wins

Homemade brown sugar tends to be cheaper when you already have a large bottle of molasses on hand (spreading its cost across many batches) and when you buy white sugar in bulk. The real hidden saving is freshness — homemade brown sugar does not dry out and clump the way commercial bags do once opened.

Frequently Asked Questions

How much molasses do I use per pound of white sugar?

For light brown sugar, use about 1 tablespoon (roughly 0.5 oz) of unsulfured molasses per 1 cup of white sugar. Since a pound of white granulated sugar is about 2.25 cups, that is approximately 1 oz of molasses per pound for light brown, or 2 oz per pound for dark brown sugar.

Does homemade brown sugar taste the same as store-bought?

Yes — commercial brown sugar is also made by mixing white sugar with molasses, so the ingredients and process are identical. Many bakers prefer homemade because they can control the depth of flavor by adjusting the molasses ratio, and it is always fresh and soft since you make only what you need.

What kind of molasses should I use?

Use unsulfured light or dark molasses. Blackstrap molasses is much more bitter and concentrated — avoid it for brown sugar unless you specifically want that very dark, mineral-forward flavor. Standard baking molasses (brands like Grandma's or Brer Rabbit) is what commercial producers use.

Can I save money by buying molasses in bulk?

Absolutely. The molasses bottle is usually the cost driver in a single small batch. Once you spread one large bottle (32 oz) across multiple batches, the per-pound molasses cost drops dramatically and homemade almost always beats the store price.

How do I store homemade brown sugar?

Store it in an airtight container at room temperature. Because you are making it fresh, it will be soft right away. If it sits for more than a week or two and starts to dry, add a slice of bread or a terra cotta brown sugar keeper to restore moisture.