Light and Dark Brown Sugars

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  • Brown sugars are either made by directly boiling a brown sugar syrup or mixing white sugar with various amounts of molasses.
  • Light brown sugar is often used in sauces and most baked goods.
  • Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar—the rich, full flavor makes it ideal for gingerbread, baked beans, barbecuing and other full-flavored foods.
  • Brown sugars tend to clump because they contain more moisture than white sugars, allowing baked goods to retain moisture well and stay chewy.


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Light and Dark Brown Sugars