Regular (Soft) Brown Sugar

Brown sugar generally refers to fine granulated sugar with a small amount—usually less than 10 percent— of molasses or refiners’ syrup. Because some, or all, of the molasses is near the surface of the tiny sugar crystals, brown sugar is soft, sticky, and tends to clump. Depending on the color and flavor of the molasses used in its production, brown sugar is considered light brown (yellow or golden) or dark brown. Sometimes, but not always, dark brown sugar has caramel coloring added for an even darker color. In North America, there is very little, if any, difference in the amount of molasses added to regular light and dark brown sugars.