Brown sugar is a delicious and natural sweetener that you can use in all of your baking recipes.
Available either unrefined or partially refined, this thick and flavorful granulated sugar is a great alternative to white sugar.
Brown sugar is made with added molasses, imparting unique color and flavor.
It has some notable advantages which could make it your preferred sugar when baking at home.
How is Brown Sugar Made?
Brown sugar was first produced in the Caribbean more than 300 years ago.
With the arrival of Europeans in the Americas, it quickly made its way to kitchens in the old world.
Home cooks and chefs appreciated brown sugar for its unique flavor and low cost compared to refined white sugar.
Today, brown sugar is available around the world and it’s relatively inexpensive.
It is made from natural cane juice that has been boiled, evaporated, and thickened to produce raw sugar crystals.
Molasses are added to give brown sugar its characteristic color and delicious flavor.
Brown sugar has fewer calories than white sugar and contains more nutrients.
These include potassium, magnesium, calcium, iron, and phosphorous.
Always choose an organic brown sugar made with real molasses.
This Wholesome Organic Dark Brown Sugar is certified Fair Trade and is free of genetically modified organisms.
If you want the flavor of brown sugar with fewer calories, you can choose a combination of artificial sweetener and sugar, like this Splenda Brown Sugar Blend.
Brown Sugar Used in Baking
There are three elements of brown sugar to consider when baking.
- Flavor
- Color
- Texture
Flavor comes from the sweetness of the sugar as well as the addition of molasses.
Brown sugar is much richer in flavor than white sugar, but it has its unique profile.
If you use brown sugar in baking, your traditional recipes will taste slightly different.
Most people find the taste of brown sugar pleasant and more interesting than white sugar.
Color may also change, depending on how much sugar is used in the recipe.
The molasses in brown sugar will produce anything from a light copper tone, right up to deep brown.
The difference in texture between brown and white sugar can be significant.
Brown sugar has more moisture content, which can benefit some recipes.
Bread, for example, can become moister when brown sugar is used.
Cakes and loaves will be deliciously chewy and moist when you use brown sugar instead of white.
Muffins, banana bread, wholemeal pancakes, and cookies are perfect for adding brown sugar.
Brown sugar also caramelizes well when heated.
If it is used in a glaze for donuts, buns, and other baked goods, it will form a sticky browned crust that is both visually appealing and incredible to taste.
An Excellent Sweetener to Use in Baking
What does brown sugar do in baking?
As you’ve discovered, it can add flavor, color, and texture to every recipe.
Try experimenting with this versatile sugar in your favorite baked goods and enjoy a new twist on old classics.
