It’s not uncommon for recipes to call for brown sugar instead of regular white sugar, but have you ever wondered where brown sugar comes from?
• Brown sugar is simply white sugar with molasses added.
• This gives brown sugar its distinctive taste and color.
• There are dark brown and light brown varieties.
• Dark brown sugar contains 6.5% molasses and light brown sugar contains 3.4% molasses.
• Brown sugar tends to be softer and more moist than white sugar. This is because each crystal is covered by a thin layer of the molasses.
• If you don’t keep brown sugar in an airtight container, it will harden due to the moisture escaping.
• It’s possible to bring the moisture back to hardened brown sugar by adding a piece of bread to the container. The molasses will steal the moisture from the bread and become soft again.
• If your recipe doesn’t specify whether to use dark or light brown sugar, consider how much molasses/caramel flavor you want to come through in what you’re making. Light brown sugar has a lighter and more subtle flavor while dark is more rich.