- Brown sugars are either made by directly boiling a brown sugar syrup or mixing white sugar with various amounts of molasses.
- Light brown sugar is often used in sauces and most baked goods.
- Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar—the rich, full flavor makes it ideal for gingerbread, baked beans, barbecuing and other full-flavored foods.
- Brown sugars tend to clump because they contain more moisture than white sugars, allowing baked goods to retain moisture well and stay chewy.
LIGHT AND DARK BROWN SUGARS
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| Protein | 15g | 23% | 30g | 30g |
|---|---|---|---|---|
| Vitamin D | 0mcg | 23% | 0mcg | 0mcg |
| Calcium | 320mg | 23% | 320mg | 320mg |
| Iron | 1.6mg | 23% | 1.6mg | 1.6mg |
| Potassium | 510mg | 23% | 510mg | 510mg |
| Calories | 280 | 23% | 280 | 280 |
| Total Fat | 9g | 12% | 9g | 9g |
| Saturated Fat | 4.5g | 37% | 4.5g | 4.5g |
| Trans Fat | 0g | 12% | 0g | 0g |
| Cholesterol | 35mg | 14% | 35mg | 35mg |
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