[http://recipes.wikia.com/wiki/brown_sugar brown sugar]
Brown sugar contains approximately the same caloric content and carbohydrates as white sugar, with trace amounts of minerals like potassium and calcium derived from molasses. It offers no significant nutritional advantage over white sugar, though molasses contributes minor antioxidant compounds.
About
Brown sugar is a processed sweetener produced by combining white granulated sugar with molasses, a byproduct of sugarcane or sugar beet refining. The molasses imparts a distinctive color ranging from light tan to deep brown, along with subtle caramel and toffee notes. Two primary types exist: light brown sugar contains less molasses (typically 3.5% by weight), while dark brown sugar contains more (6-7% by weight), resulting in a more pronounced flavor and moisture content. Despite marketing distinctions, both are nutritionally and chemically similar, differing primarily in molasses proportion and resulting hygroscopic properties.
Culinary Uses
Brown sugar is widely used in both sweet and savory applications across numerous cuisines. In baking, it imparts moisture and a subtle caramel flavor to cakes, cookies, brownies, and quick breads. It features prominently in marinades, glazes, and barbecue sauces, particularly in American and Asian cooking. Common applications include sweetening oatmeal, coffee beverages, and spice rubs for meats. The hygroscopic nature of brown sugar (its tendency to retain moisture) makes it preferable to white sugar in applications requiring texture or browning, such as granola, gingerbread, and molasses-forward desserts. It dissolves readily in both wet and dry preparations.