Brown sugar: Still faster than molasses
Three things you may not know about brown sugar
- Brown sugar is simply granulated sugar coloured with molasses.
- Light and dark brown sugars are usually interchangeable, but expect a slight change in the colour and flavour of your recipe.
- Brown sugars are most often made of cane sugar, as opposed to beet sugar, which has a slightly harsher flavour.
Two ways to try brown sugar right now
- Melted with butter in a glaze for roasted bananas.
- In the purely Canadian tarte au sucre, or brown sugar pie.
Three brown sugars to experiment with
- Sucanat, essentially crystallized molasses, has large caramel-coloured granules with an intense, almost burnt flavour. Use in recipes where the sugar is mainly a sweetener.
- Demerara is dry and has an amber colour, deep flavour and large crystals, and works as a decorative topping or crumble.
- Jaggery is a dark sugar from the palm plant, used extensively in Asian and Indian cuisine. It has a distinctive flavour and perfume.
Two ways to keep your brown sugar soft
- Place a piece of cut apple or bread in a container of brown sugar and close it tightly.
- Sprinkle hardened brown sugar with a little water and place it in a 200°F oven for a few minutes.
One tip you can't live without
- Pack brown sugar down in a measuring cup when you're measuring, to keep the soft sugar consistent in volume.
One collectible to buy when you see it
- Sets of antique and vintage kitchen canisters - try the Elora Antiques Warehouse. Canisters specifically for brown sugar are a prime buy.