Brown Sugar

cup

Brown sugar is granulated sugar that has been combined with molasses. It is available in light and dark varieties, with the darkness influenced by the amount of molasses. The molasses gives brown sugar its characteristic flavor (caramel-like notes), moisture retention, and color. The molasses content also impacts the sugar's texture, making it more moist than white sugar.

History

Brown sugar's origins date back to the 17th century. Initially, it was a byproduct of sugar refining. It became a widely used ingredient in the United States in the 19th century, primarily in baking. Today it is a staple ingredient in many cuisines. Its flavor profile complements a wide variety of sweet and savory dishes. The availability of brown sugar varies by geographic location, with certain regional variants available in specialized markets.

Common Uses

Baking: Widely used in cookies, cakes, pies, and other baked goods to add moisture, flavor, and a subtle caramel undertone. Provides a chewier texture in some applications.
Marinades and rubs: Adds sweetness, depth of flavor, and a slight caramelization when used on meats, poultry, and seafood. Often combined with spices for complex flavor profiles.
Sauces and glazes: Enhances sauces and glazes for meats, vegetables and other ingredients, particularly in barbecue sauces and savory dishes.
Beverages: Used to sweeten coffee, tea, and cocktails, providing a richer flavor than white sugar. Adds a subtle molasses note.
Breakfast foods: Sprinkled on oatmeal, pancakes, waffles, and other breakfast foods for sweetness and a unique texture and flavor. Commonly used in granola recipes.

Storage Tips

Store brown sugar in an airtight container at room temperature. The container should be sealed tightly to preserve moisture. To prevent the sugar from hardening, consider adding a slice of bread, a marshmallow, or a terracotta disk to the container. If the brown sugar does harden, you can soften it by microwaving it in a microwave-safe bowl for 15-20 seconds at a time, stirring until it reaches the desired consistency, or by placing it in a sealed bag with a piece of apple or bread. Avoid storing in humid environments.

Nutrition Facts (per 100g)

fat 0g

fiber 0g

sugar 98g

sodium 30mg

protein 0g

calories 380kcal

carbohydrates 99g

Common Substitutes

White sugar: A direct substitute, but without the molasses flavor. Consider adding molasses to replicate the flavor profile.
Molasses: Add molasses to white sugar to get a flavor similar to brown sugar. About 1-2 tablespoons of molasses per cup of white sugar will create a good approximation.
Honey: Replace brown sugar with honey, but note that honey will add extra moisture to recipes. Adjust the amounts of other liquids and the baking time.
Maple syrup: Use maple syrup as a substitute, reducing other liquids in the recipe. Adds a distinct flavor, so consider its impact on the overall recipe.
Coconut sugar: A natural alternative that can be substituted, providing a subtle caramel-like flavor. Texture can vary slightly.