Brown cane sugar is essentially white granulated sugar with added molasses derived only from sugar cane. This sugar cane molasses is the key ingredient that imparts brown sugar's characteristic color and distinct flavor.
The Role of Molasses
While sugar beets and sugar cane can both be used to produce white granulated sugar, molasses from sugar cane is specifically used in the production of brown sugar. This sugarcane molasses is what gives brown sugar its brown color. The amount of molasses added determines the intensity of the color and flavor:
- Light Brown Sugar: Contains less sugarcane molasses, resulting in a lighter color and milder flavor.
- Dark Brown Sugar: Contains more sugarcane molasses, leading to a deeper color and a more pronounced, caramel-like flavor.
The molasses also contributes moisture, making brown sugar softer and clumpier than white sugar.
Types of Brown Sugar
While the base is typically refined white sugar with added molasses, brown sugar is primarily categorized by its molasses content:
- Light Brown Sugar: Common in baking, offering a delicate sweetness and subtle molasses note.
- Dark Brown Sugar: Ideal for richer recipes like gingerbread, barbecue sauces, and certain cookies where a stronger molasses flavor is desired.
Understanding that the color and flavor come directly from the amount of sugarcane molasses added to the refined white sugar base helps clarify the difference between these two common varieties.
Key Takeaways
- Brown sugar gets its color from molasses.
- Only molasses derived from sugar cane is used to produce brown sugar.
- The amount of molasses dictates whether the sugar is light or dark brown.
