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Sugar, Brown




Source of Recipe


cooking village


Recipe Link: http://cookingvillage.com


TIDBIT This soft, moist sugar is the result of sugar crystals being coated with molasses. Some manufacturers actually boil a special molasses syrup until crystals form, then dry the crystals.
PURCHASING Brown sugar comes in light and dark granulated forms. Light brown sugar has a delicate molasses flavor; dark (or “old-fashioned”) brown sugar has a richer, more pronounced molasses essence. There is also a drier, free-flowing brown sugar that has a medium molasses flavor and the texture of granulated sugar. Because it contains less moisture, this style doesn’t clump or harden.

EQUIVALENT 1 pound = 2 1/4 cups firmly packed

STORING Store in a thick, plastic, airtight bag or an airtight canister in a cool, dry place. Boxed brown sugar should be transferred to a plastic bag. To ensure the sugar stays moist, place an apple wedge or two inside the sugar bag.

SUBSTITUTIONS
• 1 cup firmly packed brown sugar = 1 cup granulated sugar

• 1 cup light brown sugar = 1/2 cup dark brown sugar plus 1/2 cup granulated sugar

• 1 cup packed regular brown sugar = 1 cup free-flowing brown sugar

USING
• Unless a recipe states otherwise, always measure brown sugar by packing it firmly into a measuring cup.

• Brown sugar hardens when the sugar’s moisture evaporates. There are several ways to restore that moisture. (1) Add an apple wedge to the bag. Seal and let stand for 1 to 2 days until the sugar softens; remove the apple. (2) Place brown sugar in a dish covered by two damp paper towels, then a lid (plastic wrap will do). Microwave on high for 30 to 60 seconds (depending on the amount of sugar). Use a fork to break up sugar (be careful, it’s hot); repeat if necessary. Watch carefully so that it doesn’t start to melt. (3) Put hardened brown sugar in an ovenproof dish, cover with a damp cloth (don’t let it touch the sugar) and heat in a preheated 250F oven for 10 minutes. (4) Put the sugar in a bowl, cover with a damp cloth, then foil; let stand overnight at room temperature.

• Use a food processor to break up lumps in brown sugar. A blender also works, though you’ll have to either process the sugar in small batches, or keep stopping the blender to move the sugar at the top down toward the blades.

• Substituting brown sugar for granulated sugar will produce a slightly moister baked good with a slight butterscotch flavor