Facebook 李nkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Ingredient

Brown Sugar

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

Originally a semi-refined sugar that still had some of the natural molasses left in it, brown sugar is now typically made by spraying white sugar with molasses. Brown sugar makes cookies soft and chewy. It helps cakes and pastries stay moist. And it gives a warm spiciness and a hint of caramel essence that its white counterpart can’t offer.李ght brownsugar contains less molasses (about 3-1/2%) thandark brown(6-1/2%), accounting for differences in color and flavor. In general, if a recipe only calls for “brown sugar,” it refers to light brown. But dark brown and light brown are virtually interchangeable in recipes, though dark will give you a deeper, spicier flavor.

Kitchen math:

1 lb. = 2-1/4 cups packed

Don’t have it?

In a pinch, make your own: To make 1 cup brown sugar, combine 1 cup white granulated sugar with 3 to 4 Tbs. molasses in a food processor. Pulse to blend. Muscovado sugar is also a fine substitute (though it’s harder to find than regular brown sugar).

How to prep:

Remember to press brown sugar into the cup when measuring. Simply scooping it up will give you a lot of air along with the sugar, and an inconsistent measurement. Sometimes bits of brown sugar harden into small nibs. Unless you’re dissolving or melting the sugar, press it through a sieve to get rid of the lumps so they don’t create pockets of crunchy sugar bits in your finished dish.

How to store:

Store brown sugar tightly wrapped in a cool, dark place. If you find that your sugar has dried out and hardened, sprinkle it with a few drops of water and microwave it on low for 15 to 20 seconds. Heating the sugar gently like this will soon bring it back to its original soft state. If you don’t have a microwave, tuck a slice of sandwich bread in with the sugar to soften it overnight.

    Recipes

  • chocolate-rye blackout cookies
    Recipe

    Double Chocolate Rye Blackout Cookies

    These superdecadent, bittersweet cookies are excerpted from the Joys of Baking by Samantha Seneviratne, and inspired by Dorie Greenspan’s aptly named World Peace Cookies.

  • coffee cream bundt cake
    Recipe

    Coffee Crème Bundt Cake

    This glorious coffee-flavored Bundt, excerpted from The Joys of Baking, is more sweet than coffee and has a gooey, condensed milk glaze that you may have to resist eating with…

  • Sausage Potatoes Kale
    Recipe

    Bavarian Sausage with Warm Potato and Kale Salad

    Enjoy Oktoberfest any time of the year with this easy combination of smoked sausage and warm potato salad. Fingerling potatoes have a firm texture that stands up well to the…

  • chicken adobo
    Recipe

    Barbecued Chicken Adobo

    This chicken gets a double dose of potent pantry ingredients. First, the meat absorbs a vinegar-soy mixture seasoned with garlic, ginger, and peppercorns. Then, after the mixture has been boiled…

  • BBQ pork tenderloin
    Recipe

    Smoky BBQ Pork Tenderloin

    An easy-to-make spice rub gives tenderloin a savory, smoky flavor. Brush with Ancho Chile BBQ sauce, or your own favorite barbecue sauce.

  • Orange-Miso Roasted Long Beans
    Recipe

    Roasted Long Beans with Orange-Miso Butter

    Orange juice, miso, and butter infuse long beans with a sweet and nutty flavor.

  • Marinated Green Beans and Baby Corn
    Recipe

    Quick-Marinated Green Beans and Baby Corn

    Marinating green beans for just a short time at room temperature fills them with loads of great flavor. If you can’t find sambal oelek, use Sriracha instead.

  • Buttery Brown Sugar Syrup
    Recipe

    Buttery Brown Sugar Syrup

    This easy 2-ingredient syrup beats store-bought anytime as an affordable alternative to maple syrup, whether you're serving it with pancakes, waffles, or French toast.

  • Steel-Cut Oatmeal with Caramelized Apples
    Recipe

    Steel-Cut Oatmeal with Caramelized Apples

    Making oatmeal in a multicooker—a multipurpose electric pressure cooker—lets you keep it warm without overcooking it, perfect for feeding houseguests waking up at different times. If you don’t have one,…

Comments

Leave a Comment

Comments

  • oshelia | 05/15/2014

    I love the flavor of the Ginger Cookie, actually they are my favorite cookie, I often buy the Ginger Snap Cookies from my local Wal-Mart Store. If I could eat them everyday I would. I'm looking for a recipe that taste just like the ones I buy in the Store. I've tried so many recipes and none could compare. So I'm going to give this recipe a try, and ill be letting everyone know my opinion.

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
andsave up to 50%

Already a subscriber?Log in.

下载必威体育馆

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial