Brown sugar is brown because it contains molasses.
Here's a more detailed explanation:
Molasses, a byproduct of the sugar refining process, is responsible for brown sugar's characteristic color and flavor. Refined white sugar undergoes a process to remove all molasses. Brown sugar, however, either retains some of the original molasses from the sugar cane processing or has molasses added back into it.
The Role of Molasses
Molasses contributes the following to brown sugar:
- Color: Molasses is dark brown, and the more molasses present, the darker the brown sugar will be.
- Flavor: Molasses imparts a rich, caramel-like flavor to brown sugar, differentiating it from the neutral sweetness of white sugar.
- Moisture: Molasses is hygroscopic, meaning it attracts and retains moisture. This is why brown sugar is often softer and more moist than white sugar.
Types of Brown Sugar
The amount of molasses determines the type of brown sugar:
- Light Brown Sugar: Contains a smaller amount of molasses, resulting in a lighter color and milder flavor.
- Dark Brown Sugar: Contains a larger amount of molasses, leading to a darker color, stronger flavor, and greater moisture content.
How Brown Sugar is Made
There are two primary methods for making brown sugar:
- Less Refining: In some cases, the raw sugar is processed to a lesser extent, leaving a portion of the original molasses intact.
- Adding Molasses: Refined white sugar is mixed with molasses in a controlled process to create brown sugar with specific characteristics.
In summary, the brown color of brown sugar comes directly from the presence and quantity of molasses.
