Brown Sugar
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Brown Sugar is refined or unrefined Sugar with a high Molasses content.

Brown Sugar is made by either harvesting Sugar crystals with a high Molasses content from the late stages of Sugar refining, or by adding back Molasses (or a Molasses Syrup) to Granulated Sugar which coats it, changing its color and taste. The former method is really more of a Raw Sugar and the latter method is more commonly used by industry to make commercial Brown Sugar products. If you need to be very specific about your Brown Sugar you will want to enquire into how it was produced.

Brown Sugar's distinctive stronger taste becomes stronger as the Molasses content is increased and with more Molasses the moisture-retaining ability of the Brown Sugar also increases. The added moisture and Molasses gives Brown Sugar a finer, softer texture.

There are two types of Brown Sugar: Light Brown Sugar and Dark Brown Sugar. The amount of molasses added determines whether the Brown Sugar is Light Brown Sugar (3.5% Molasses) or Dark Brown Sugar (6.5% Molasses). Light Brown Sugar are generally used in Baking and for making Condiments, Glazes and Butterscotch. Dark Brown Sugar is generally favored for Gingerbread, Baked Beans, Mincemeat and other foods which can benefit from full flavor. Ultimately, which type to use in a recipe is really just a matter of your preference for more or less Molasses flavor.


Brown Sugar is available all year long.


There are also some sub-types of Brown Sugar/Raw Sugar. These include:

Demerara Sugar- A light brown sugar with large golden crystals, which are slightly sticky from the tackiness of the retained Molasses.

Muscovado Sugar (also known as Barbados Sugar)- A specialty Brown Sugar favored in England which is very dark brown with a strong Molasses flavor. The crystals are slightly coarser and stickier in texture than “regular” brown sugar.

Free-Flowing Brown Sugars- Free Flowing Brown Sugars are a specialty products Brown Sugar produced by a co-crystallization process which yields fine, powder-like brown sugar that is drier than “regular” brown sugar and less prone to clumping. No clumping means a better pour, or flow.

Turbinado Sugar- Turbinado Sugar is more of a Raw Sugar that has had some of its moisture evaporated away. Turbinado Sugar has a light brown / blond color and mild brown sugar flavor.


Brown Sugar can be purchased in a box or a bag. It can also be purchased as a granulated or liquid product. The liquid and granulated Brown Sugars will not clump.


Brown Sugar is notorious for clumping after the package is opened. Clumping can be prevented by storing Brown Sugar in an airtight container. If you have had your Brown Sugar dry out, it can be restored by placing an apple wedge into an airtight container with the hard Brown Sugar. It should return to a usable consistency in a few days (1-3).  Also, even hard Brown Sugar can be microwaved to liquefy it (making it easy to work with) before adding the Brown Sugar to a recipe.

Brown Sugar should be stored in the pantry and will last indefinitely. However, Brown Sugar is best used within 2 years after opening.

Portion Size

Allow 1-2 t of Brown Sugar per recipe.


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Nutritional Value USDA
Amount Per 100g
Calories 380
%Daily Value*
Total Fat 0g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 28mg
Potassium 133mg
Total Carbohydrate 98g
Dietary Fiber 0g
Sugars 97g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free


Low Fat


Low Calorie