Brown Sugar
Refined white sugar crystals blended with molasses, adding moisture, a soft texture, and a caramel flavor.
1 Cup Packed Brown Sugar = 200g (7.05 oz) • 1 Cup Unpacked = 145g
Brown sugar is refined white granulated sugar that has been blended with a small amount of cane molasses. Light brown sugar typically contains about 3.5% molasses, while dark brown sugar contains about 6.5% molasses. The presence of molasses dramatically alters the sugar's physical and chemical properties in baking. Molasses contains invert sugars (glucose and fructose) which are highly hygroscopic, meaning they absorb and retain ambient moisture. This makes brown sugar soft, clumpable, and capable of yielding extremely moist, dense, and chewy textures in baked goods like chocolate chip cookies and gingerbread.
Chemically, molasses is acidic. This acidity is important because it reacts with alkaline baking soda to produce carbon dioxide gas, aiding in the leavening process. When measuring brown sugar by volume, recipes always specify 'packed' brown sugar. This is because the soft, molasses-coated crystals trap air pressing it firmly into the measuring cup expels the air to ensure a consistent, accurate weight.
Failing to pack brown sugar into the measuring cup when measuring by volume. An unpacked cup contains too much air and weighs only ~145g, leading to dry, under-sweetened bakes.
In the UK and Australia, brown sugar is widely available, but they also use Muscovado sugar, a natural unrefined sugar that has a stronger molasses flavor and stickier texture.
Use in chocolate chip cookies, quick breads, marinades, gingerbread, and butterscotch sauces where moisture, chewiness, and caramel notes are desired.
1 cup packed brown sugar = 1 cup granulated sugar + 1 tablespoon molasses (mix thoroughly with a fork).
Store in an airtight container with a terracotta sugar saver to prevent the molasses from drying out and turning the sugar rock-hard.
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