The 9 Best Brown Sugar Substitutes That Will Be Just As Sweet

Aly Walansky
·10 min read


Brown sugar is an important part of many recipes, like sweet potato casserole or chocolate chip cookies. But every so often, we don’t have it handy. Maybe we simply ran out and didn’t realize until we were already starting on a recipe that called for it as an ingredient. Or maybe we deliberately avoid it and are seeking modifications. There are many reasons why someone may not have or be using brown sugar, but luckily there’s also a lot of substitutes that will replace this ingredient so you may not miss it at all.

We’ve all run out of a crucial recipe ingredient mid-preparation and been completely stressed, but brown sugar is one of the easiest modification options we can find. It requires hardly any adjustments and there’s lots of other sweet ingredients we can try that will give us the same or similar results!

Related: The Difference Between Light And Dark Brown Sugar

Why Are We Using Brown Sugar Substitutes?

There’s many reasons you might be swapping out a different type of sugar or sweet flavor for brown sugar in a recipe, from health to diet to preference or availability. “The most common reasons people may choose to use a brown sugar substitute would be if they are trying to get away from refined sugars, or if they are changing sugars to accommodate a plant-based diet,” said Stephen Chavez, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education’s Los Angeles campus. This could be due to dietary restrictions, such as diabetes or a sugar allergy, watching their blood sugar levels, or simply that they do not enjoy or don’t have access to brown sugar.



Meet The Experts




9 Types Of Sweet Substitutions

Brown sugar is one of the easiest ingredients to substitute in a recipe because there’s just so many potential modifications we can make that will still get us delicious, sweet results.

White Sugar

It’s something most of us have sitting in our pantry, and it’s subbing sugar for sugar, which works as long as you are not specifically on a diet that limits sugar intake. White sugar isn’t as rich as brown sugar, and the texture may be a bit different, but the sweetness level should be comparable.

Granulated Sugar with Molasses

The idea of this combination is the blend of molasses and sugar recreates the sweetness but also the flavor we’re seeking. “The simplest remedy that will mimic the flavor of brown sugar,” said Brian Jupiter, Executive Chef at Ina Mae Tavern and Frontier in Chicago.

Honey

Honey may be a popular choice in tea, but that’s not the only place we can use it to add sweetness. “Honey adds sweetness and moisture to recipes and should be used as a liquid substitute for brown sugar,” said Jupiter.

Related: 45 Buzzworthy Honey Recipes Worth Getting Your Fingers Sticky For

Date Sugar

Dates are known for their rich flavor and sweetness, much like brown sugar is. That makes it a great option as a modification. “Date sugar is dryer than conventional brown sugar and will impart a rich caramel flavor into any dish,” said Jupiter.

Maple Sugar

We love maple syrup on our pancakes or waffles, but its amber sweetness doesn’t end there. “High-quality maple syrup offers a caramel-like sweetness that can be used as a liquid substitute for brown sugar,” said Jupiter.

An ingredient not as common in pantries, but one that can do a lot of what we look for in a brown sugar component in our dishes. “Like honey, blackstrap molasses is a great liquid alternative to brown sugar. It will, however, impart a deep amber sweetness and pairs best in recipes where its taste won’t overpower other flavors,” said Jupiter.

Related: The Difference Between Maple Syrup And Pancake Syrup

Coconut Sugar

Coconut sugar is a natural sweetener that acts well as a substitute for brown sugar. “It has a unique flavor profile that should be considered before using in recipes but is perfect when needed in a pinch,” said Jupiter.

Palm Sugar

Palm sugar is versatile in that it’s often seen in savory Thai recipes like curry, but its versatility is seen in how it adds its own flavorful sweetness to desserts and puddings as well. “Palm sugar carries a distinct toffee-like flavor that can be used as a substitute for brown sugar,” said Jupiter.

Agave Nectar

Another replacement that is actually liquid, which is important to figure in when adding it to a recipe. However, much like honey or maple syrup, agave nectar is a flavorful way to add sweetness to a dish.

Raw Sugar

This is probably the most common option, as it’s replacing sugar for sugar. Raw sugar options include turbinado or demerara, and as they are also amber or brown in color and granular, it’ll have very similar results to brown sugar. (One thing to keep in mind is that these are a bit more coarse, so liquids may need to be adjusted.)

Related: How To Soften Brown Sugar Quickly

Ratios For Brown Sugar Substitutes

As different brown sugar substitutes will have their own flavor profiles and levels of sweetness, it’s really important to taste and test before using to help your recipes come out correctly. But in general, here are a few substitution ratios:

  • White Sugar: Probably the most common substitute of all, and easily the most readily available. This will be an equal ratio to brown sugar when replacing the latter in a recipe.

  • Coconut Sugar: If you love coconut, this is a beautiful modification that's easy to do. “Coconut sugar works well in equal amounts but be warned the baked good gets very brown during cooking,” said Chavez.

  • Granulated Sugar with Molasses: This is a modification that will not only offer sweetness but the right texture and color, too. “Mix one cup of granulated sugar with a tablespoon of molasses for light brown sugar or two tablespoons for dark brown sugar,” said Jupiter.

  • Honey: Honey has its own flavor, but it's a welcome sweetness to many dishes. “Substitute honey for brown sugar in a 1:1 ratio and reduce the amount of liquid in your recipe by ¼ cup for each cup of honey used,” said Jupiter.

  • Date Sugar: This is another easy modification to make, and offers a naturally rich sweetness. “Use date sugar as a 1:1 substitute for brown sugar,” said Jupiter.

  • Maple Syrup, Honey, or Agave:  Maple syrup will substitute for brown sugar in a ¾:1 ratio, according to Jupiter. “Keep in mind that maple syrup varies in viscosity depending on quality and can impact the texture of your final dish,” said Jupiter. The same is a good rule of thumb for other liquid substitutes, such as honey or agave.

  • Blackstrap Molasses: Another source of rich sweetness, but this is one that’s loaded with antioxidants. “Use blackstrap molasses as a 1:1 replacement for brown sugar,” said Jupiter.

  • Coconut Sugar: This is a pretty lateral move and the best way to go is to use the same amount of coconut sugar you’d use for brown sugar in a recipe. So go for a 1:1 ratio.

  • Palm Sugar: This is another really easy modification. “Substitute palm sugar for brown sugar in a 1:1 ratio,” said Jupiter. It has a much more unique flavor profile with notes of caramel and toffee.

Homemade Brown Sugar Substitute

While there’s many brown sugar substitutes we can pick up at the store, it’s also pretty easy to make our own right at home in our own kitchens. Since brown sugar is made up of white sugar and molasses, you could make your own by doing the same.  “You could start with a less refined sugar and add molasses or another sugar syrup to the desired texture,” said Chavez.

What To Consider About Substitutions

  • Keeping the right balance: There’s a bit of chemistry involved anytime we modify ingredients in a recipe and we’ll sometimes have to balance out components of the recipe to make up for those ingredient changes. When it comes to brown sugar, that could mean balancing your acidic ingredients, such as lemon juice. “Remember that brown sugar is often used as an acid in baking (to activate baking soda) so if this is the case and you are substituting, then you may need to add an acid to your recipe such as vinegar, or lemon juice,” said Chavez.

  • Maintaining the moisture: Another important consideration when using a brown sugar substitute is to make sure you aren’t removing moisture from the dish – or adding more to it. That’ll need to be balanced as well. “If you are substituting dry brown sugar for an alternative, then you may need to account for the moisture that is present in real brown sugar and add some additional liquid into your recipe,” said Chavez.  If you are using a sugar syrup in place of brown sugar, then you may need to decrease another liquid in your recipe in order to account for the changes.

How To Store Brown Sugar Substitutes

Generally, brown sugar is best stored in an airtight container. “If it dries out from improper storage, popping it in the microwave for a few seconds will bring back the softer syrup properties, and it will be good as new,” said Chavez.

But if you are using a brown sugar substitute, there’s some modifications to keep in mind when storing those ingredients to make sure they are kept fresh for as long as possible.

  • Granulated Sugar with Molasses: This will be good for a few months, if you store it in an airtight container in a cool, dry spot.

  • Honey: Honey can be stored in a sealed container at room temperature for up to a year.

  • Date Sugar: Same as the honey, date sugar will be good for up to a year if it's kept in a dry spot in an airtight container.

  • Maple Syrup: You're going to want to store this one in the refrigerator once it's open, but then it should be good for about a year.

  • Blackstrap Molasses: This lasts for years (around five) as long as it's kept in a cool, dry spot, and stored in an airtight container.

  • Coconut Sugar: This will last upwards of a year if it's store in an airtight container in a cool, dry place.

  • Palm Sugar: Palm sugar will last for around three years as long as it's kept in an airtight container in a cool, dry place.

Recipes Involving Brown Sugar Substitutes

“In the Plant-Based Culinary Arts program at the Institute of Culinary Education, I teach a lesson on converting baking recipes. We take a recipe for a Tahini Cookie, then substitute different sugars, flours, and fats to see the effect each has on the cookie,” said Chavez.

In the class, Chavez and his students have used many alternatives in order to get away from the refined sugar and have used all of the above-mentioned substitutes with great success, but differing results.  Here were the results:

  • Coconut sugar comes out very dark in color, and a little dry.

  • Date sugar comes out dry.

  • Maple sugar works wonderfully, but alters the flavor.

It is a great way to experiment with different substitutes, and see the general effect each ingredient has on the overall outcome of the cookie,” said Chavez.

Potential Risks or Considerations

It is important to note that different substitutions may alter the flavor, texture, and overall appearance of your dish. Do your research beforehand to determine if you need to make adjustments to other ingredients.

For more Southern Living news, make sure to sign up for our newsletter!

Read the original article on Southern Living.