Brown Sugar

Brown sugar is made of crystalline sucrose combined with a small amount of molasses, which is responsible for its characteristic color and rich flavor. It’s produced in major sugar-producing areas of the world, including the Caribbean, Brazil, Australia, Europe, South Africa, and parts of the U.S. Brown sugar’s use is widespread because it contributes a dark sweetness to baked goods. It’s used in cooking as well, including sweet sauces and glazes for savory dishes.

Brown Sugar Uses

Brown sugar is used very similarly to granulated white sugar, but it provides a touch of extra flavor. Since molasses is hygroscopic (able to absorb water), brown sugar and the baked goods made with it retain moisture well. Common uses for brown sugar include sweetening baked goods, sauces, marinades, and even bacon. It’s also made into a sugar syrup, often with spices, to flavor beverages. Thanks to the granules and slightly acidic pH (as well as its sweet smell), brown sugar has also become a popular ingredient in body scrubs.

What Brown Sugar Does In Baking

Brown sugar is often used in baking for the flavor and moistness it adds to baked goods. The molasses in brown sugar also helps to prevent cookies and cakes from drying out. It generally makes baked goods softer and moister. While it can be used as the main sugar in a recipe, it’s also frequently used alongside other sugars

How to Cook With Brown Sugar

Brown sugar requires no special preparation and can be used directly from the package. When measuring brown sugar, pack it tightly in the measuring cup or spoon. The extra moisture makes it difficult to accurately measure otherwise. Additionally, it’s heavier than white sugar but lighter than most raw sugar. When using weight measurements, 1 cup is equivalent to 220 grams (white sugar is 200 grams and raw sugar is 250 grams). It is typically mixed in with the recipe’s other ingredients. In some baked recipes, including many for cookies, brown sugar is paired with white sugar. Brown sugar may also be heated on the stovetop to create candy or glazes. For these, you’ll often stir it into a liquid until it’s dissolved and use low heat to prevent burning.

What Does It Taste Like?

Brown sugar, in general, tastes like crystallized molasses or toffee. The taste of dark brown sugar is often likened to caramel with a deep molasses flavor, while light brown sugar is milder and less complex.

Brown Sugar Substitute

White or raw sugars can be used in place of brown sugar in many recipes. The food will retain the sweetness, but it won’t have the extra flavor and the color will be lighter with white sugar. You may also need to slightly increase the recipe’s liquid to make up for the lost moisture.

Brown sugar is used very similarly to granulated white sugar, but it provides a touch of extra flavor. Since molasses is hygroscopic (able to absorb water), brown sugar and the baked goods made with it retain moisture well.  Common uses for brown sugar include sweetening baked goods, sauces, marinades, and even bacon. It’s also made into a sugar syrup, often with spices, to flavor beverages. Thanks to the granules and slightly acidic pH (as well as its sweet smell), brown sugar has also become a popular ingredient in body scrubs.

What Does It Taste Like?

Brown sugar, in general, tastes like crystallized molasses or toffee. The taste of dark brown sugar is often likened to caramel with a deep molasses flavor, while light brown sugar is milder and less complex.

Storage

Brown sugar must be kept in an airtight container in order to retain its moisture content. When exposed to air, it may harden as the moisture slowly evaporates out. Some people prefer a canister, though you can also place the opened package in a plastic zip-top bag. As long as it’s properly stored, brown sugar really doesn’t have a shelf life, though the quality is best when used within 2 years.

Hardened brown sugar can be softened by adding a slice of bread, a few marshmallows, or an apple wedge to the container and sealing it tightly. Within a few hours, the molasses will have absorbed some of the moisture and the sugar will be soft again.