Brown Sugar
Rich molasses flavor for cookies, cakes, and marinades—your go-to baking essential.
What it is
Brown sugar is regular white sugar mixed with molasses, which gives it its characteristic brown color and slightly sticky texture. The molasses content varies - light brown sugar has less molasses than dark brown sugar, making dark brown sugar more intensely flavored.
Flavor and texture
Brown sugar has a rich, caramel-like sweetness with subtle molasses notes. Light brown sugar is milder, while dark brown sugar has a more robust, almost toffee-like flavor. The texture is soft and slightly moist, with a tendency to clump.
Best uses
Perfect for chocolate chip cookies, oatmeal cookies, barbecue sauces, glazes for ham or pork, coffee cake, and gingerbread. Also excellent in marinades and rubs for grilled meats.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from heat sources.
| As purchased | 3-6 monthsexposed to air in bulk bins |
| Sealed (pantry) | 2-3 yearsif kept airtight and dry |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Brown sugar hardens when exposed to air due to moisture loss — add a slice of bread or apple to soften if needed.
Cooking tip
Keep brown sugar soft by storing it in an airtight container with a slice of bread or a terra cotta disc - the moisture will prevent it from hardening into rock-solid clumps.
Interesting note
You can make your own brown sugar by mixing 1 cup of white sugar with 1-2 tablespoons of molasses, depending on whether you want light or dark brown sugar.
Quick facts
Pairs well with
Nutrition snapshot
Basis: per 100 g · USDA FoodData Central · Match confidence: High