Brown Sugar, Dark

Adding sugarcane molasses to refined white sugar makes brown sugar. While it seems counterintuitive adding the molasses back in is a process that can be easily controlled and keeps production costs low.

Dark brown sugar has a higher molasses content than light brown, meaning the flavor is darker, richer, and huskier. You’ll find more of a blackstrap-y, caramel flavor. In addition, its higher moisture content keeps baked goods soft.