What is brown sugar?

brown sugar gets its distinctive color and taste from the presence of molasses. It can be either unrefined or partially refined, so it naturally retains molasses or can be made by adding molasses to refined white sugar. The second method is more common in commercial products. In addition to its brown color and rich taste, brown sugar differs from white sugar in its consistency, which is softer, softer and damp. It gets its color and taste from the sugar cane itself, rather than any other ingredients. This sugar is often darker and has a stronger taste of molasses than other types and also contains more minerals. Raw sugar from different parts of the world often takes over the unique taste of plants from which it is extracted.

Most brown sugar for sale is simply refined sugar by adding molasses. The amount of molasses determines whether sugar is light or dark - consisting of 3.5% and 6.5% molasses. The type used in the recipe is usually a matter of personal preference.

The brown sugar is notorious for clustering after opening the package and for a while it is on the shelf when it starts to dry. This can be prevented by maintaining it in an airtight container. However, if the sugar is as hard as a brick, the chefs can restore it for a usable consistency by placing in a tightly sealed container with apple wedge for one to three days. Alternatively, people can buy a terracotta disk in many kitchen supplies that keep flow without sugar, or can be liquefied in a microwave before it adds it to the recipe. If all these methods have too much difficulty, chefs can also buy brown sugar in granulated or liquid form, or sometimes cluster.