Understanding Brown Sugar: Its Origin, Types and Use in Cooking

Brown sugar originated as a byproduct of refining sugar cane. White sugar is produced from sugar cane by removing its molasses content through a refining process. The leftover molasses is then blended back with the white sugar in varying quantities to produce brown sugar. Molasses lends brown sugar its distinctive flavor and color.

There are two main types of brown sugar - light and dark brown sugar. Light brown sugar contains a small amount of molasses giving it a lighter color and milder flavor compared to white sugar. Dark brown sugar has a stronger molasses flavor since it contains more molasses remnants than light brown sugar. Turbinado and demerara sugars are other varieties that fall between light and dark brown sugars in terms of color and molasses content.

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