Brown sugar
PantryBrown sugar is often called for in baking recipes or in recipes requiring caramelization of sugar – like sticky ribs or wings. What sets it apart from standard white sugar is the presence of molasses, which imparts a different color, flavor, and moisture level. The molasses used to make brown sugar comes from sugar cane, not sugar beets. The darker the sugar, the higher the content of molasses. It’s usually more moist than white sugar (especially in very dark sugars like muscovado) and lends a stronger, earthier, more caramel-like flavor to dishes, which is why it’s so popular in baking and sauces. Your favorite chocolate chip cookie recipe, for instance, probably uses brown sugar to get that lovely deep, slightly burnt flavor. If you want sweetness without distinct flavor, however, then normal white sugar is typically a better option. Some people mistakenly believe brown sugar is a healthier choice than white sugar, probably because we associate “brown” with wholegrain.” While choices like brown/wholegrain rice, pasta, and bread are typically better choices than white, the same isn’t true for sugar. Nutritionally, white and brown sugar are almost exactly the same. While some sugar here and there won’t harm you, sugar consumption should be limited in pursuit of a healthy and balanced diet.
Brown sugar nutrition and vitamin info per 100g
| Energy | 380.0199890136719 | kcal |
| Total Fat | 0 | g |
| Carbohydrate Total | 98.08999633789062 | g |
| Sugars | 97.0199966430664 | g |
| Protein | 0.11999999731779099 | g |
| Sodium | 28 | mg |
| Fiber | 0 | g |
10000+ recipes to cook with Brown sugar
Brown sugar substitutes
- Regular substitute
Brown sugar equivalents and varieties
Brown sugar cooking tips
Samsung FoodIt adds a slight caramel flavor and golden brown color to your pastry and baking recipes.
- Samsung Food
Sugar absorbs odors even through plastic packaging that is why you should always store it in an odor-free area.
- Samsung Food
Brown sugar helps keeping moisture and binds water to your recipes, which is why it works perfect to add chewiness to cookies and keeping quick bread tender.