Brown Sugar

Brown sugar is sugar that has a brown tint due to the presence of molasses. Natural or traditional brown sugar is not unrefined or not fully refined sugar which contains residual molasses from limited processing. The brown sugar commonly found in supermarket shelves is is generally made by adding a specific amount of molasses to refined white sugar. Brown sugar is lower in calories by weight than white sugar, but higher in calories by volume.

Turbinado sugar is slightly processed sugar that looks and tastes mild and blends perfectly with tea. Evaporated cane juice is derived from the sugarcane juice solids. Muscovado, Moscovado or Barbados sugar is a historically popular kind of evaporated cane juice. Demerara sugar, which took its name from Demerara River in Guyana, is crystallized light brown sugar produced from boiling molasses cane juice.

1. Brown sugar should always be stored in an airtight container
2. If your sugar gets hard, microwave it for a few seconds to soften it
3. Pay attention to your recipe: packed brown sugar will have a different weight than loose brown sugar
4. Add a pinch of brown sugar to guacamole with the salt

To make dark brown sugar mix one cup of white sugar with one tablespoon of molasses. To make light brown sugar mix one cup of white sugar with one and a half teaspoons of molasses. You can also just add molasses and white sugar to your recipe separately without mixing first.

• Google Book Search: Brown Sugar Cookbooks

• Amazon.com: Brown Sugar Cookbooks

• Barnes & Noble: Brown Sugar Cookbooks

• • This page was created by LoriM, a Part Time Guide in the Mahalo Greenhouse (see the original), mentored by HeatherA and curated by Danielle.

• If you'd like to help us create the best spam free search results on the Internet, apply to be a Part Time Guide!</em>