Brown sugar is crystals of partially refined sugar which are covered with a film of dark syrup. The brown, moist sugar has a flavor resembling molasses or butterscotch. Because it is unrefined, brown sugar is richer in minerals that white sugar.
As brown sugar is refined, its flavor becomes milder and its color changes from dark brown to almost white. It is marketed as dark brown or light brown.
When granulated, brown sugar has less moisture and pours easily. As a guide, substitute one and one-third cups granulated brown sugar for one cup regular brown sugar in dishes which are moist.
There are a multitude of uses for brown sugar. Besides use as a sweetener for cereals, fruits, and beverages, it can be used in making breads, gingerbreads, cakes, desserts, cookies, candies, sauces, and glazes. Brown sugar used in recipes should be packed into the measuring cup.
Although this sugar is basically used in cooking, children are often caught snitching a handful to nibble. And their parents and grandparents probably have pleasant memories of how they enjoyed eating a chunk of brown sugar from the pantry when they were children.
