Brown Sugar

Brown sugar, produced only from cane sugar, was once a less-refined form of white sugar containing some molasses left over from the refining process. Today, it is usually made by recombining white sugar with molasses, giving it flavor, moisture and color. Brown sugar is available light or dark; in most recipes they are used interchangeably, the latter being softer with a slightly stronger taste. Sand sugar, soft sugar, “pieces” and “yellows” are all regional names for light brown sugars.

Brown sugar is often used in baking. It is usually combined with sweet spices such as cinnamon. Since brown sugar traps air, it should always be packed down before being measured by volume.