Brown Sugar

Well I was wondering how Brown sugar affect recipes differently from normal sugar. I am making a recipe from scratch, so this will help me from repeating it over and over. Also since its a candy does it melt like normal.

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Goodhart9 years ago
caramel is also different than caramelized sugar (the latter being a bit harder)
lemonie10 years ago
(other comments noted) 'Brown' sugar may be ordinary white sugar which has been 'browned'. However, if it's quite a bit more expensive than white sugar it may be less refined and have a more natural, less refined flavo(u)r. The sugar isn't going to make much difference, other than taste. (and if you've made these already: how did they turn out?) L
. Here in The Colonies, at least here in The South, brown sugar is as LV describes - high molasses content. Where it falls on the unrefined/refined scale, I'm not sure, but LV seems to be pretty reliable. ;)
acer73 (author)  lemonie10 years ago
I'm going to make them next weekend I'm too busy this weekend, although the instructable is all typed up it just need the pictures and comments from when I actually make it.
LasVegas lemonie10 years ago
Brown sugar is not "browned sugar," but refined sugar with liquid molasses added. It does not have the same chemistry as sugar or "raw sugar," which is the unrefined variety.
lemonie LasVegas10 years ago
I knew what you meant, but used 'browned' to mean, 'having been made brown by addition of molasses'. I'd tried to use "(other comments noted)" to indicate that I'd read the previous comments. If anyone was to be really picky, less refined natural sugar, is both brown in colour and sugar, thereby being 'brown sugar'. But, as we both know, 'brown' sugar maybe 95% white... L
LasVegas10 years ago
Brown sugar is not like raw sugar (sugar before the molasses is removed), but fully processed sugar with molasses added back in. It's not going to work exactly like sugar in baking recipes where the chemistry is most important. It might be okay in soft candy recipes, but I would expect the molasses to burn if you attempt a hard candy.
acer73 (author)  LasVegas10 years ago
Ah so then no good for candy apples, thanks.
LasVegas acer7310 years ago
Caramel is not made with molasses. I expect it would end up very runny if it were. Caramel is normally made with sugar, cream butter and vanilla. The color comes from a reaction between the sugar and cream. Normally corn syrup is added in modern caramel recipes to keep the sugar from recrystallizing. I recommend searching the net for a good caramel recipe. It would make a great entry in the Fake It contest, but the "Real Simple" solution would be to just use the already made caramel cubes...
acer73 (author)  LasVegas10 years ago
I don't want to make caramel apples, im making CANDY APPLES, I devised my own recipie, i just wanted to see if brown sugar acts the same as normal sugar.
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