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BROWN SUGAR
Brown sugar is simply sugar crystals coated in a molasses syrup. It adds a richer flavor to everything from barbecue sauce to gingerbread.
Points to Remember
Ÿ Light brown sugar has less molasses flavor and is more delicate. Dark brown sugar tastes more "old-fashioned" and has a stronger molasses flavor.
Ÿ Measure brown sugar by putting it into a measuring cup and packing it down with the back of a spoon. Level off the top with theď€ flat edge of a knife or spatula.
Storing
One of the simplest methods is to store brown sugar in an airtight container in the refrigerator or freezer. Allow brown sugar to come up to room temperature for about 15 minutes before using.
If your brown sugar is already hard, place the sugar in a microwave-safe container in the microwave oven. Place a cup of water next to it. Microwave on high for 2 to 3 minutes. Use immediately.
Substitutions
Light or dark brown sugar can be used interchangeably in recipes--it's a matter of personal taste. If you have a recipe that calls for light brown sugar and you're not sure about using dark brown instead, use half dark brown sugar and half granulated sugar.
For every 1 cup of brown sugar called for in a recipe, substitute 1 cup granulated sugar and 1 tablespoon unsulphered molasses.
Look for granulated brown sugar, which is easier to sprinkle than light or dark brown sugar, in the baking aisles of supermarkets. It measures easier because you don't have to pack it.
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