Brown Sugar

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Dark and Light Soft Brown Sugar
Billington's Dark Brown Soft Cane Sugar

Brown Sugar are usually manufactured by adding molasses back to a whiter sugar, whether beet or cane.

Brown Sugar should be soft and dark brown, with a deep, rich and full flavour. But their colours and flavours vary from soft, fine grains and a light caramel taste that's good for light fruit cakes through to rich, dark brown, which is ideal for darker fruit cakes and gingerbread. The dark soft brown sugar has a rich full flavour that adds a deep golden colour to Christmas cake and pudding.

Further reading

  • Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.