To baked items, brown sugar provides flavor and sweetness. It is used in almost every cookie recipe and is thicker than granulated sugar
In the production of brown sugar, sugarcane must first be cleaned, cut, processed, pressed, and clarified to create cane juice.
The juice is next heated and reduced into a syrup, after which the sugar crystals are separated using centrifugation and crystallization. Molasses is added last.
According to Food Insight, molasses is a refined sugar beet and sugarcane syrup. Brown sugar is less sweet than white sugar due to the moderate bitterness that sugar beets' molasses impart.
Let's draw a picture first. Brown sugar and granulated sugar are added after the butter is whipped to form the cookie batter for Brown Butter Chocolate Chip Cookies.
The Spruce Eats suggests combining one cup of sugar with one spoonful of molasses when producing brown sugar. Just give it a quick fork mix and store it in an airtight jar.
Dark brown sugar is created by mixing one cup of sugar with two teaspoons of molasses. To make dark brown sugar, combine 1 tablespoon of molasses with 1 cup of light brown sugar.
It is incorrect to refine sugar with molasses. Brown sugar has a tendency to clump and harden because it absorbs more moisture than granulated sugar.