-cup brown sugar

Brown sugar is refined white sugar combined with molasses, a byproduct of sugar refining. It consists of sucrose crystals coated with molasses, which imparts its characteristic color, moisture content, and flavor profile. Light brown sugar contains approximately 3.5% molasses by weight, while dark brown sugar contains 6.5% molasses, resulting in a deeper color and more pronounced molasses flavor. The ingredient is produced by either adding molasses back to refined white sugar or by capturing molasses during the initial sugar refining process before it is fully removed.

Brown sugar is hygroscopic, meaning it readily absorbs moisture from the air, which distinguishes it from granulated white sugar. Its flavor profile combines sweetness with subtle caramel and toffee notes derived from the molasses component.

Brown sugar is widely used in baking, where its moisture content contributes to softer, chewier textures in cookies and cakes. It is a primary ingredient in many American baked goods, including snickerdoodles, brownies, and gingerbread. In savory applications, brown sugar appears in barbecue sauces, glazes, and marinades, particularly in American and Asian cuisines. It is also used in beverages such as coffee sweetening and cocktails, and in traditional preparations like baked beans and glazed ham. The molasses component provides both sweetness and depth, making it preferred over white sugar when a more complex flavor is desired.