Brown sugar is a soft, moist sugar with a rich, caramel-like flavour. It is made by adding molasses back into refined white sugar or by partially refining sugar to retain some of its natural molasses content. This gives it a distinctive taste and slightly sticky texture.
There are typically two main types: light brown sugar, which has a milder flavour, and dark brown sugar, which contains more molasses for a deeper, more robust taste.
Uses:
Ideal for baking moist cakes, biscuits, and muffins
Commonly used in gingerbread, fruit cakes, and sticky puddings
Enhances flavour in sauces, marinades, and glazes
Adds depth and softness to cookies and brownies
Directions for Use: Brown sugar can be used in the same way as white sugar, but it will give your bakes a richer flavour and a more moist texture. It tends to clump due to its natural moisture, so it's best stored in an airtight container to keep it soft.
To measure, pack it lightly into a measuring cup or spoon. If it hardens, you can soften it by placing a slice of bread or a piece of apple in the container overnight, or by gently warming it in the microwave for a few seconds.
Store in a cool, dry place, well sealed to retain moisture.
