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Brown Sugar Answered

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.


caramel is also different than caramelized sugar (the latter being a bit harder)

(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. ;)

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.

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.

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

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.

Ah so then no good for candy apples, thanks.

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...

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.

Yea... I caught that after posting... I don't think the molasses would work well with the candy coating. Perhaps if it were added after the sugar mixture reached the firm ball stage... In that case, I would use molasses rather than brown sugar. You'd get the same flavor but less danger of burning.

sort of, you can make it harder the hotter you bring it to. I'm going to make candy apples though, don't worry about it because i have kept saying caramel apples too.

Many people refer to caramel apples as candy apples. Unless your'e going to burn the caramel, it's going to be ok. Hard candy being pepperments and such.

I'm not goign to sell them, they are just for me and my family. I've made hard caramel, taffy, divinity and toffee, its fun.

OH, I had read "Many people refer to caramel apples as candy apples" as "many people prefer caramel apples as to candy apples"


10 years ago

I'm going to make a candy with mostly white but add some brown sugar for taste, I was woundering if it would be any different.

. Not sure. My Mother will know. I'll try to remember to ask her in the AM. Maybe someone that's know will answer before then.

. Just talked to Mom, but I'm afraid she was not as much help as I had hoped. She said several times that "sugar is sugar," but she has Altzheimer's and I don't think today is a good day.

Thanks for the help, sorry about your mother.

. Lot's of variation in brown sugars, but, in general, brown sugar has a "bite" to it. Think "molasses lite." Very popular here in The South. . Not sure how it would affect quantity required, but wouldn't be surprised to find out it's 1:1. . It's not exactly a candy, just unrefined (or not highly-refined) sugar. Not sure how that would affect the melting point.