How to Dissolve Brown Sugar in Butter | 6 Steps and Tips

Dissolving brown sugar in butter is a common step in many recipes. One of the easiest ways to do this is to warm the butter and brown sugar together in a saucepan or microwave. Stirring regularly will help the sugar dissolve and the mixture to become smooth. You can also cream the butter and sugar together using a mixer, which can result in a lighter and fluffier texture.

This article will explore my top 6 tips to help brown sugar to dissolve into butter at home.

How to Dissolve Brown Sugar in Butter

Check out my top tips to dissolve brown sugar in butter at home to avoid it becoming grainy.

1. Use a Saucepan

Use a standard saucepan to melt brown sugar and butter together. For every 1/2 cup of brown sugar, use 1/4 cup of butter. Place both ingredients in the saucepan and turn the stove to low or low-medium heat.

Stir the ingredients occasionally until the butter is completely melted and the sugar is completely dissolved. You don’t have to stir constantly, but you should still keep a close eye on the mixture so it doesn’t boil.

2. Use a Microwave

To combine your sugar and butter in a microwave, make sure you use a microwave-safe dish and utensils.

Start by heating the ingredients on high power for 45 seconds, then stir them well. Afterward, heat the mixture in 30-second increments, stirring after each time, until the butter is melted and the sugar is completely dissolved.

3. Avoid overheating

Overheating the butter and sugar can cause the mixture to become lumpy and they will not mix together. Keep the stove on low and only microwave your mixture in short bursts.

If you find that your mixture keeps overheating try melting the butter first, then adding the sugar and stirring until it is completely dissolved. Turn the stove off or on very low to avoid overheating.

4. Be Prepared for Natural Variation

Occasionally, you may follow a recipe to the letter and still get a different outcome than you did the previous time. This is usually because the moisture content in butter (or the sugar) can vary from one day to the next.

Different brands and humidity levels can also affect the melting process. If you get a different outcome occasionally, don’t worry about it. Just start over with a different batch. Stir your mixture slowly and always use a low heat.

5. Caramelizing Brown Sugar 

Sometimes recipes call for caramelized sugar, and this is easier to do than you think. Just place the brown sugar in a saucepan and cook it over medium heat, stirring frequently, until it becomes the texture and consistency you want.

You can then add melted butter and stir them both through together.

6. Adding Water to Get the Right Texture

Occasionally, the texture of the mixture won’t feel right, or it simply feels like it’s too thick. When this happens, there’s an easy solution—just sprinkle a tiny bit of water into the butter and brown sugar mixture and stir.

Keep adding a tiny bit of water at a time until the mixture gets to the thickness and consistency you want.

Why Is Melting Brown Sugar So Difficult?

While both brown and white sugar are made from sugar beets or sugar cane, the taste and texture, and even the moisture content, are all different. White sugar has either very little molasses or none at all, whereas molasses is always added to brown sugar.

Because of this, brown sugar is darker in color and has more moisture and minerals than white sugar does. Brown sugar also gets hard as soon as it is exposed to air, which is why it needs to be kept in an airtight container when it isn’t being used.

In order to increase the odds that your brown sugar will dissolve completely in the butter, it needs to be as soft as possible. If your brown sugar is too hard or difficult to handle, try softening it by placing it in the microwave covered with a damp paper towel and heating it in 20-second intervals until it is soft enough to use.

Make sure you stir after each 20-second interval. You can also heat it up in an oven set at 250 degrees Fahrenheit, a few minutes at a time, until it is soft enough to continue with the recipe.

A less-traditional but equally effective method is to place eight ounces (225g) of brown sugar and a slice of bread in an airtight container for roughly 8–24 hours.

You can also place eight ounces of brown sugar and three slices of apple in an airtight container to allow it to soften. This method usually only takes about two hours. Both methods will work as long as you give them enough time.


Melting brown sugar and butter can be done, but it’s harder than melting white sugar. Brown sugar is lumpier because of the added molasses, but you can usually dissolve it in butter by using either the microwave or a regular saucepan, though you may have to soften it first.