Food Tips

Brown sugar: Still faster than molasses

Brown sugar: Still faster than molasses Author: Style At Home

Food Tips

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.
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Food Tips

Brown sugar: Still faster than molasses