Common Names and Types of Brown Sugar
The term “brown sugar” often refers to the soft, refined product found in most grocery stores, which is made by adding molasses to white granulated sugar. However, the umbrella term covers a wide variety of sugars, both refined and unrefined, with many different names.
Muscovado Sugar
Muscovado sugar is a key alternative name for brown sugar, especially when referring to unrefined varieties. It's known for its strong, toffee-like flavor, rich color, and sticky texture due to its high natural molasses content. Muscovado is ideal for recipes where a robust molasses flavor is desired, such as gingerbread or barbecue sauces.
Demerara Sugar
Demerara is a partially refined brown sugar recognizable by its large, golden-amber crystals. It offers a milder caramel flavor compared to muscovado. Its large crystals provide a pleasant crunch, making it perfect for sprinkling on top of baked goods or coffee.
Turbinado Sugar
Often called “raw sugar,” turbinado is another minimally processed brown sugar. It has a mild caramel flavor, similar to demerara, and large, golden-brown crystals that are drier than typical brown sugar. It is best used as a topping and is not a suitable substitute for regular brown sugar in recipes requiring moisture.
Soft Brown Sugar
This is the most common brown sugar in supermarkets, sometimes called “molasses sugar”. It's made by mixing refined white sugar with molasses.
- Light Brown: Contains less molasses (about 3.5%) and has a mild caramel flavor, making it versatile for many baking recipes.
- Dark Brown: Contains more molasses (about 6.5%), offering a richer, stronger molasses flavor, preferred for recipes like gingerbread.
Regional and Traditional Names
Around the world, various unrefined or minimally processed brown sugars have different names. Examples include Khandsari/Desi Khand in India, Jaggery in South and Southeast Asia, and Piloncillo in Latin America.
Refined vs. Unrefined Brown Sugars: Key Differences
The main difference among brown sugars is their processing and molasses content. Most brown sugar in the US is refined white sugar with added molasses. Unrefined types, like muscovado and jaggery, retain their natural molasses after boiling down sugarcane juice, resulting in a more complex flavor and higher mineral content.
Comparison of Common Brown Sugar Varieties
| Feature | Soft Brown Sugar (Light/Dark) | Muscovado Sugar | Demerara Sugar | Turbinado Sugar | Raw Sugar | Jaggery/Piloncillo |
|---|---|---|---|---|---|---|
| Processing | Refined white sugar with added molasses | Minimally or unrefined, retains natural molasses | Partially refined, retains some natural molasses | Minimally refined (raw cane sugar) | Minimally refined | Unrefined whole cane sugar |
| Molasses Content | Variable (3.5%-6.5%) | High, natural molasses | Low, natural molasses | Low, natural molasses | Low, natural molasses | High, natural molasses |
| Texture | Soft and moist | Wet sand-like, sticky | Coarse, large crystals, crunchy | Large, golden crystals | Larger crystals than granulated | Solid block/cone |
| Flavor Profile | Mild to rich caramel/molasses | Rich, complex, strong molasses | Mild, toffee-like | Mild, delicate caramel | Mild, delicate caramel | Toffee-like, smoky, rich |
| Common Uses | Baking cookies, cakes | Gingerbread, rich sauces, marinades | Topping for drinks, crumbles | Topping for beverages, decoration | Topping for baked goods | Traditional sweets, chutneys |
| Interchangeability | Fairly interchangeable with each other | Can substitute for dark brown sugar, but with stronger flavor | Not a good substitute for soft brown sugar due to texture | Not a good substitute for soft brown sugar due to texture | Not a good substitute for soft brown sugar due to texture | Requires crushing for use; adds strong, distinct flavor |
Conclusion: Navigating the World of Brown Sugars
To answer “what is another name for brown sugar?” requires understanding the variety within this category. The term covers everything from common refined brown sugar with added molasses to unrefined options like muscovado and regional types like jaggery. The key differences lie in processing, molasses content, flavor, and texture. For most baking, standard light or dark brown sugar works well. However, using distinct varieties like muscovado or demerara can enhance specific recipes. Be aware that substituting brown sugars can impact the final dish, especially when swapping moist types with drier ones.
- You can explore a variety of sugar types at FoodNetwork.com, which offers a detailed guide to different sweeteners and their uses.
The Difference Between Light and Dark Brown Sugar
The primary difference between light and dark brown sugar is their molasses content. Light brown sugar has about 3.5% molasses and a mild caramel flavor, making it versatile. Dark brown sugar contains approximately 6.5% molasses, resulting in a richer flavor, preferred for dishes like baked beans or barbecue sauces. The higher molasses in dark brown sugar also adds slightly more moisture.
Why Does Brown Sugar Harden?
Brown sugar hardens because the molasses it contains is hygroscopic, meaning it attracts and holds moisture. When exposed to air, this moisture evaporates, causing the sugar to clump. Storing brown sugar in an airtight container prevents hardening. To soften hardened brown sugar, you can add a moisture source like a bread slice or a terracotta sugar saver.
Using Different Brown Sugars in Cooking
When substituting brown sugars, consider how flavor, texture, and moisture will be affected. Swapping light and dark brown sugar is generally acceptable, though the flavor will differ. However, replacing moist brown sugar with a dry, large-crystal type like turbinado can result in a drier product. Using the specific sugar called for in a recipe usually yields the best outcome.
The History of Brown Sugar
The processing of sugarcane began in ancient India. Early methods involved boiling sugarcane juice and drying the crystals while retaining natural molasses. European colonization increased sugar production, with muscovado being an exported raw sugar. Industrial processes later led to refined white sugar and the modern method of adding molasses back to white sugar to create a consistent brown sugar.
