FAQ's about Brown Sugar

Q: What is the difference between light brown and dark brown sugar?

A: Selection of one or the other is a matter of personal preference. Dark brown sugar has a stronger molasses flavor. Lighter types are used in baking, butterscotch and glazes for ham. Richer-flavored dark brown sugar is desirable for gingerbread, baked beans, plum pudding and other full-flavored foods.

Q: How can brown sugar be stored to prevent hardening?

A: Store brown sugar in a way that allows the product to retain its natural moisture--in its original plastic bag (closed tightly) or in a moisture-proof container.

If the sugar hardens, let it stand overnight in a sealed jar with a damp paper towel or apple slice. For a quick fix, heat the needed amount in a 250 degree oven for a few minutes, or microwave on low for 1-2 minutes per cup. Use immediately.

Q: Can brown sugar be substituted for granulated in recipes?

A: Yes, an equal substitution of brown sugar for granulated sugar can be done. It mostly depends on your personal taste. Using brown sugar will add a molasses flavor to whatever it is you're making.

Q: What is the shelf life of sugar?

A: The quality of sugar is maintained indefinitely when stored under normal conditions, tightly closed and in a dry place.

Q: How should I store my granulated and powdered sugar?

A: Moisture makes granulated sugar hard and lumpy. Once this happens, there is no way to adequately restore it. Always store granulated sugar in a covered container in a cool, dry area.

Store powdered sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it tends to absorb strong odors – it can even absorb odors through the package.

Q: How do I soften Brown Sugar?

A: When brown sugar hardens, it loses its natural moisture. Here are some suggestions to restore the moisture and soften the sugar:

• If you need to use hard brown sugar immediately, remove it from the package and heat it in a 250-degree oven. Watch it carefully. As soon as it's soft, measure the amount you need right away because it will again harden as it cools. Please use caution. Oven heated sugar is very hot!
• To soften brown sugar in a microwave, place it in a microwave-safe container, cover loosely with a wet (but not dripping) white paper towel, set the microwave on high, and check the sugar every 30 seconds. Again, microwave-softened sugar hardens as it cools so microwave only the amount of sugar you need. And it's very hot. Please use caution.
• Time permitting, place the hardened brown sugar in a rustproof container with a dampened – not dripping wet – white paper towel or napkin placed over a small piece of plastic wrap or foil on top of the sugar. Cover tightly. Remove the paper towel after the sugar absorbs the moisture and softens (about two days) and tightly reseal the container.

CanPowdered Sugar andGranulated Sugar be used interchangeably?
In short, no. Powdered sugar has a finer crystal size and contains 3% cornstarch that keeps the sugar soft. Substitutions may result in unsatisfactory results.

Does sugar do anything other than sweeten baked goods?
In addition to providing sweetness, sugar adds flavor, bulk, and structure. In cakes without shortening, sugar helps delay egg coagulation and allows a cake to "set" properly. It also retains moisture in baked goods. And as it's heated above its melting point, it caramelizes and takes on an amber color with a wonderful aroma and flavor.

Sugar reacts chemically with proteins during baking and browns the food surface. Higher sugar content in baked goods results in a darker brown surface.

What does sugar do in breads?
Sugar acts as a tenderizer during mixing. It absorbs water and slows the development of gluten strands that can make the dough or batter rigid and tough. Use sugar to prevent gluten development and give your breads a tender crumb texture and good volume.

In addition, sugar provides an immediate and ready source of nourishment for the yeast growth. With sugar, leavening hastens and the dough rises at a faster and more consistent rate.

If you want less sugar in your bread, you can remove 1 or 2 tablespoons without changing most recipes. Conversely, you can usually add a tablespoon of sugar to most bread recipes (1 tablespoon to 3 cups of flour) with no problems.

And from an aesthetic point of view, sugar gives baked goods a wonderfully golden brown crust.