Brownsugarexporter.com - There are those among us sugar
junkies who prefer brown sugar to white when it comes to a choice of sweetener.
While I
know in my head and heart that there is no real difference in calories or
sweetness between the two, brown sugar, with its mellow smoky taste, is truly
my favorite.
For the
uninformed, brown sugar is just white sugar combined with molasses. Molasses is
actually a byproduct of sugar production. Normally, molasses is separated and
removed when sugar is created from sugarcane. With brown sugar the molasses is
either left in or reintroduced after the white sugar has been created. Light
and dark are the two varieties of brown sugar. In general, the lighter the
brown sugar, the more delicate its flavor. Dark brown sugar has a more intense
molasses flavor.
Most of us
are familiar with the slightly moist, clumpy kind of brown sugar that turns
into a door stop if left out in the air too long (solutions to this is place a
few slices of apples in the bag of brown sugar for one to two days or microwave
it for about 20 to 30 seconds). Now a granulated brown sugar and a liquid form
are available. Be warned, however, that 1 cup of the granulated brown sugar
weighs about 5 ounces as opposed to a cup of packed regular brown sugar which
weighs about 7 ounces. Make sure you weigh your granulated brown sugar (as
opposed to just using a measuring cup) and your recipe should turn out just
fine. (BD)
