Substitute for Brown Sugar in Caramel: Best Options
Brown sugar creates a deeper, more complex caramel with butterscotch undertones compared to white sugar caramel. Its molasses content adds color and a richer flavor profile. The substitute must caramelize properly and deliver similar depth.
Best Substitute
White Sugar + Molasses
1 cup white sugar + 2 tbsp molasses per cup of brown sugar
Adding extra molasses to white sugar recreates the deep flavor of brown sugar caramel. The molasses helps achieve that dark amber color and butterscotch taste that defines brown sugar caramel.
Other Options
Muscovado Sugar
1 cup muscovado sugar per cup of brown sugar
Even deeper, more intense caramel with pronounced toffee notes. Higher molasses content may require slightly lower cooking temperature.
Coconut Sugar
1 cup coconut sugar per cup of brown sugar
Produces a darker caramel with toasty notes. Melts and caramelizes at a similar temperature. Slightly grainier texture.
Frequently Asked Questions
What can I use instead of brown sugar in caramel?
Mix 1 cup white sugar with 2 tablespoons molasses for the closest match. Muscovado sugar produces an even deeper, more intense caramel. Both caramelize at similar temperatures to brown sugar.
Does brown sugar make better caramel than white sugar?
Brown sugar caramel has a more complex, butterscotch-like flavor due to its molasses content, while white sugar caramel is cleaner and more purely sweet. Brown sugar caramel is darker and has a deeper taste profile.