This is a term generically applied to light brown, dark brown, demerara, and soft brown sugars. They should not be used interchangeably in recipes, as they will give differing results. However, what all brown sugars have in common is that they are normally unrefined, retain their nutrients and varying degrees of molasses, and range from pale golden to dark brown in colour. They have medium-sized grains, and are made from sugar cane or sugar beet. Inferior brown sugar is made by partial refining, or by adding a little molasses, caramel or colour to white sugar.
Oriental vegetable kebabs with peanut dressing
Thai green curry
Chicken Thai red curry
Ma's macadamia salad
Sweetcorn fritters with homemade ketchup
Sticky jerk wings with sugared oranges
Whisky and chilli tiger prawns
Red onion and brie tartlets
Creole aubergines
Apple crumble cheesecake
Chocolate peanut butter cheesecake
Eccles cakes
Chelsea buns
Peanut butter fudge
Moist carrot cake with coconut orange cream
Gingerbread men
Sugar and spice
Spiced mulled wine
Beetroot and ginger chutney
Cranberry-studded mincemeat
Tomato and chilli jam
Medium-cut Seville orange marmalade
Green tomato chutney
Look out for ‘natural brown sugar’ from good-quality brands, which will have more molasses and minerals and will not have been artificially treated. Demerara sugar from Guyana is the most distinctive.
Store in a cool, dry cupboard away from sunlight, heat or moisture.
Use brown sugar in coffee, cakes, biscuits and flapjacks.
Article by Sejal Sukhadwala
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