Dark brown sugar is created by combining refined white sugar with molasses. The higher molasses content distinguishes it from light brown sugar, resulting in a deeper color, richer flavor, and moister texture. The intensity of the molasses contributes to its distinctive taste, lending depth to baked goods and savory dishes alike.
The presence of molasses not only enhances flavor but also impacts the final product’s moisture level. The hygroscopic nature of molassesits ability to attract and retain moisturecontributes to softer, chewier cookies, cakes, and other baked goods. Historically, brown sugar varieties existed naturally due to less refined processing methods, prior to modern sugar refining techniques.
