The Making and Uses of Brown Sugar

Sugar is sourced from sugarcane or sugar beets. The process of making brown sugar begins with extracting juice from sugarcane, which is then purified, heated, and crystallized to form sugar crystals.

The crystallized sugar is spun in centrifuges to remove molasses, resulting in raw sugar. This raw sugar has a brownish color due to the residual molasses content, which also adds a distinctive flavor.

Molasses, a byproduct of sugar production, contributes to the brown color and moist texture. Brown sugar contains 3-7% molasses, which influences its color and taste intensity.

Commercial brown sugar is often made by blending white sugar with molasses. The quantity of molasses added determines whether the result is light or dark brown sugar.

Though similar in calorie content, brown sugar has slightly higher calcium, iron, and potassium levels due to the molasses. However, these differences are minimal and not significant nutritionally.

Brown sugar adds a deep, caramel-like flavor to baked goods. It also keeps them moist due to its ability to attract and retain water, making it a favorite in recipes like cookies and sauces.

Unrefined sugars, such as muscovado, retain much of their molasses content without blending. They offer a stronger flavor, making them a gourmet alternative for discerning palates and specific recipes.

In ancient Egypt, honey was sometimes used to refine sugar, adding unique flavors and properties to the final product.