Convert white sugar to brown sugar without the guesswork.
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Ever tried baking cookies and realized you’re out of brown sugar? We’ve all been there. Swapping white sugar for brown seems simple, but get it wrong, and your chewy cookies turn into crunchy hockey pucks. Let’s break down how to convert these sugars like a pro—because baking shouldn’t be a science experiment gone sideways.
Unit definitions
What is white sugar (granulated)?
- Description: Refined sugar from sugarcane or beets, stripped of molasses.
- Symbol: None standardized, often labeled as "granulated sugar."
- Common uses: Baking, sweetening beverages, preserving jams.
- Definition: 1 cup = 200 grams (varies slightly by packing).
What is brown sugar (light/dark)?
- Description: White sugar blended with molasses, giving it moisture and color.
- Symbol: None standardized; "light brown" or "dark brown" indicate molasses content.
- Common uses: Cookies, barbecue sauces, caramelizing.
- Definition: 1 cup = 220 grams (due to denser texture).
Conversion formula
For direct substitution in recipes:
1 cup white sugar = 1 cup brown sugar + 1-2 tsp liquid (water, milk).
To make brown sugar at home:
Light brown: 1 cup white sugar + 1 tbsp molasses
Dark brown: 1 cup white sugar + 2 tbsp molasses
Example calculations
- Cookie recipe calls for 1.5 cups brown sugar?
Use 1.5 cups white sugar + 1.5 tbsp molasses (for dark) + 3 tsp water. - Need 200g brown sugar but only have white?
Weigh 200g white sugar + 20g molasses (about 1 tbsp + 1 tsp).
Conversion tables
White sugar to brown sugar (volume)
| White Sugar (cups) | Brown Sugar (cups) | Added Liquid (tsp) |
|---|---|---|
| 0.25 | 0.25 | 0.25-0.5 |
| 0.5 | 0.5 | 0.5-1 |
| 1 | 1 | 1-2 |
| 2 | 2 | 2-4 |
Grams conversion (approx.)
| White Sugar (g) | Brown Sugar (g) | Molasses (g) |
|---|---|---|
| 50 | 55 | 5 |
| 100 | 110 | 10 |
| 200 | 220 | 20 |
Historical background
Brown sugar’s story starts in teh 17th century Caribbean, where sugarcane mills produced molasses as a byproduct. Instead of wasting it, workers mixed it back into refined sugar—creating “raw” sugar. By the 1800s, this practice spread to Europe, where it became a pantry staple for its rich flavor. Fun fact: The term “brown sugar” wasn’t widely used until the early 1900s, when companies began marketing it for home baking.
Interesting facts
- Moisture magnet: Brown sugar’s molasses absorbs humidity, keeping baked goods soft for days.
- Cookie chemistry: It reacts with baking soda to create air pockets, making cookies rise.
- Shelf life myth: Properly stored, brown sugar lasts indefinitely—but it might harden over time.
- Colonial currency: In the 1700s, molasses was so valuable, it was used as trade currency.
- World record: The largest brown sugar cube weighed 1,331 kg—about the size of a small car!
FAQ
Yes, but expect a slightly drier texture. Add 1-2 tsp of liquid (water, milk) per cup to mimic brown sugar's moisture.
Mix 1 cup white sugar with 1 tbsp molasses for light brown sugar, or 2 tbsp for dark brown sugar.
It might! Brown sugar retains moisture, so cookies bake slower. Keep an eye on your oven.
Not really. The molasses adds trace minerals, but the difference is negligible for most diets.
Exposure to air dries it out. Store it in an airtight container with a slice of bread to keep it soft.