What brown sugar actually is
Brown sugar is white sugar with molasses added back — about one tablespoon per cup for light brown, two for dark. That is why you can make it at home: white sugar plus molasses, rubbed together until evenly coloured.
Light versus dark
- Light brown: ~3.5% molasses, mild caramel note
- Dark brown: ~6.5% molasses, stronger, more acidic
- The acidity matters: brown sugar activates baking soda, so do not swap it blindly in recipes using soda
- Packing matters — "1 cup brown sugar" means packed unless stated
Texture consequences
Brown sugar holds moisture, so cookies stay chewy and cakes stay damp. Swapping to white sugar gives crisper edges and a drier crumb; adding a tablespoon of molasses per cup restores most of the difference.
Storage
Brown sugar hardens as it dries. Keep it in an airtight container with a slice of bread or a terracotta disc, or microwave for 20 seconds with a damp paper towel to soften.
Frequently Asked Questions
Can I use white sugar instead of brown?
Yes, 1:1 by volume, but add a tablespoon of molasses per cup for flavour and moisture.
Does brown sugar weigh the same as white?
No — packed brown sugar is about 220 g per cup versus 200 g for white.
Why does my recipe specify dark brown?
For stronger molasses flavour and more acidity, which affects rise in gingerbread and similar bakes.
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