Brown v. White? Sugar of course!

In a conversation last night I was asked "what is the difference of brown and white sugars?" I responded that there are a few types of sugar...beet root and cane--both white. Then molasses is added to make light brown or dark brown sugar. RIGHT?

I investigated and here's a bit more insight: 
Sugar cane was the first source of sugar. However once beet sugars were found (99.8% pure sucrose, a complex sugar composed of glucose and fructose), cane sugar became more of a commodity. These days both varieties are available and both are refined. Tomorrow I'll post on the many forms of sugar. But for today, we're curious about how this glittery white stuff turn brown.



Brown sugar is a refined sugar that varies in color from light to dark brown and has a full-bodied flavor and soft moist texture. In the past brown sugar was semi-refined white sugar where some of the natural molasses was left in.  Now brown sugar is made by adding molasses back into refined white sugar.  The color will depend on the amount of molasses added during processing of the sugar. The darker the color the stronger the taste so use the one you like the best. The same weight of brown and white sugars has the same sweetness. Because white sugar is denser than brown sugar, to get equal sweetness firmly pack the brown sugar so when inverted the cup of brown sugar will hold its shape. Substituting brown sugar for white sugar in a recipe will produce a baked good that is a little moister with a slight butterscotch flavor. 

And you can definitely make your own! Homemade stuff tends to be softer and fluffier...yummy in backed goods! All you need is:

1 cup granulated cane sugar AND 1 Tablespoon unsulfured molasses

In a medium sized bowl, mix together the sugar and molasses.  It’s that easy.  There’s a part in this process where the molasses is super gunky and clumpy.  You’ll think to yourself:  Joy, you were wrong… this is coming out all wrong.  Don’t worry.  keep mixing it all together.  It will even itself out.   Work it until completely incorporated and no big molasses globs remain.  For dark brown sugar, add another tablespoon of molasses.  Use as you would in your favorite cake and cookie recipes.  Store in an airtight container or in a ziplock bag with the air pressed out.  Dang that’s easy!

Trouble shooting brown sugar:
Brown sugar has the tendency to lump and become hard. To avoid this, store in a glass jar or plastic bag in a cool dry place. If is becomes hard, soften it by placing a slice of apple in a plastic bag along with the brown sugar for a few days. You can also sprinkle a few drops of water on it and seal in plastic bag for a few days.


Check back tomorrow for more about the glittery sweet stuff!