Varieties and Uses of Brown Sugar.

We all cook and bake with brown sugar, but have you ever wondered what makes it brown? The answer is actually simple, brown sugar is made of crystalline sucrose combined with a small amount of molasses, which is responsible for its characteristic color and rich flavor.

Since molasses is hygroscopic (able to absorb water), brown sugar and the baked goods made with it retain moisture well.

Brown sugar also contains a slightly higher mineral content than regular refined white sugar, due to the presence of molasses.

This is the most common type of brown sugar used for baking.

Recipes that call for brown sugar without specifying either light or dark generally require light brown sugar.

Light brown sugar contains approximately 3.5 percent molasses by weight.

In general, the lighter the brown sugar, the more delicate the flavor. Very dark or old-fashioned brown sugar has a more intense molasses flavor.

Nutritional Information Per 100g

-Energy 395kcal
-Fat 0.3g
of which of saturates 0g
-Carbohydrates 97g
of which of sugars 97g
-Protein 0.6g
-Salt 0.09g