Brown sugar

Brown sugar is granulated white sugar with the addition of molasses, which gives it its characteristic brown colour and distinctive flavour. The amount of molasses determines the shade of brown and the intensity of the flavour, ranging from light brown sugar to dark brown sugar. It is produced by adding molasses back into refined white sugar.

Brown sugar is primarily used as a sweetener and flavouring agent in baking and cooking. Its molasses content adds moisture, a caramel-like flavour, and a slightly chewy texture to baked goods such as cookies, cakes, and pies. It is also used in glazes, sauces, and marinades.

Brown sugar is chemically similar to white sugar and is primarily composed of sucrose. Like other sugars, excessive consumption can contribute to increased calorie intake and potential health issues associated with high sugar diets, as advised by the NHS and the Eatwell Guide. The UK's Scientific Advisory Committee on Nutrition (SACN) recommends that free sugars should not exceed 5% of total dietary energy. Brown sugar is not typically considered a food additive requiring authorisation under UK food law.