Unlike the typical moist and clumpy forms of brown sugar, this granulated version flows freely, making it particularly suitable for applications where standard brown sugar might not perform as well due to moisture content.
Traditional brown sugar is produced by adding molasses to refined white sugar. This gives the sugar a rich caramel color and flavor, as well as its familiar moist and clumpy texture. This granulated version has undergone additional processing to strip away moisture, resulting in granules that are as easy to pour and are more free-flowing.
For cooking, this sugar is ideal for dry rubs and spice blends, where its granular nature helps maintain an even distribution without clumping. It is also excellent for topping desserts like crumbles and oatmeal, where it can melt into a delightful caramel flavor. While it can be used in some baked goods, adjustments may be needed compared to recipes calling for regular brown sugar due to its different volume and moisture content.
TASTING NOTES
Sweet with a hint of molasses
CHARACTERISTICS
Light golden, large granules
PAIRINGS
Dry rubs, oatmeal, toppings
SUBSTITUTIONS
Regular brown sugar with volume adjustments
USAGE
Perfect for spice blends and dry rubs, use granulated brown sugar for even distribution. Adjust measurements when replacing regular brown sugar in baking recipes.
PROCESSING / FORM
granulated
Use it straight from the packet to sprinkle over food or incorporate into recipes. It’s particularly good in recipes where a hint of caramel can complement the main ingredients, like in coffee or on oatmeal.
Brown sugar was formerly a by-product of the white-sugar refinement process, whereas modern methods add molasses back in. Dating back to the 16th century, brown sugar first came into use with the rise of European sugar plantations in the Caribbean. It was valued for being less costly and for adding a complex flavor to baked goods like breads, pastries, and candies.
