Brown Sugars

Brown sugar refers to two slightly different products: an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or refined white sugar that has been coated in syrup or molasses. There are a number of different varieties, including demerara, muscovado and turbinado. These sugars vary widely in taste; in general, the darker the sugar, the more molasses it contains and the more intense the flavour. Light brown sugar contains 3.5% molasses, whilst dark brown sugar contains at least 6.5%.

Brown sugar is naturally moist, which means that it has a tendency to go hard in the bag or jar; however, if it is covered with a damp cloth for a few hours it will soon soften up again. Sugar that has gone hard may also be softened in a blender or food processor.

Brown sugar may be substituted for white sugar in baking, resulting in a moist product that has a hint of butterscotch flavour. It may also be used to sweeten drinks, cereals porridge and yoghuts.