Question 1

What is Brown Sugar?

Accepted Answer

Brown sugar is made from sugarcane, where the stalks are cut and crushed by rollers to extract its juices. After clarifying the juice and evaporating the water, you’re left with sugar crystals crystallized, and the sugar crystals are coated in molasses. In fact, you can actually make your own brown sugar by mixing 1 cup of granulated white sugar with 1 tablespoon of molasses, stirring until you achieve an even colour and texture.

Brown sugar yields a caramel and sweet flavour as opposed to the simple sweetness of white sugar. Furthermore, you’ll notice it’s more dense. Brown sugar is an excellent sweetener for desserts such as cakes, cupcakes, cookies, but also savoury recipes, such as in barbecue sauces, in Chinese cooking such as in stir fry sauces, or even in Jamaican cooking such as in Jerk marinade, like in my Pepper Steak and Air Fryer Jerk Chicken Wings. Brown sugar is a versatile sweetener because since molasses can absorb water, the baked goods that are sweetened with it can retain their moisture well - because no one wants a dry cake or cookie! Keep in mind that because brown sugar contains extra moisture than regular white sugar, it’ll be heavier than white sugar. In other words, one cup of brown sugar is 220 grams compared to the 200 grams of white sugar. Furthermore, you always want to measure your brown sugar tightly packed to ensure you are using the correct amount!

Typically, we know about simply “light brown sugar” and “dark brown sugar.” The only difference between the two is that the latter has more molasses in it (double the amount), so it will produce a more caramel flavour. However, are many varieties of brown sugar than simply light and dark - there’s a whole spectrum, including jaggery you may have seen used in Indian recipes!

Question 2

What is Brown Sugar Simple Syrup?

Accepted Answer

This is a type of simple syrup that is a sweetener for drinks such as tea and coffee. Simple syrups are very thin liquid sweeteners in contrast to thicker “classic” syrups, such as pancake syrup or maple syrup. Simple syrups are ideal for drinks because the sugar is dissolved in water. Adding granulated sugar requires lots of stirring, and even if you try your best your drink may still be grainy. Simple syrups are designed to add the sweetness and blend right in with your beverage!

Simple syrups are flavoured with fruit, herbs, spices, and sweeteners! Generally, simple syrup recipes follow a 1 to 1 ratio of sugar to water, but you can add more or less sweetener depending on your preference.

Question 3

Can I Use Brown Sugar Alone Instead of Brown Sugar?

Accepted Answer

Technically you could, but they have different uses. is liquid and the amount of sweetness by weight is less than brown sugar. Additionally, I’ve got a hint of vanilla in the syrup, so it’ll add aroma to whatever you’re using this syrup in. Powdered brown sugar absorbs water and will take longer to mix than the syrup, plus it’ll be more concentrated whereas the syrup is diluted. As a result, it’s not a direct substitute, and if a recipe calls for syrup, I recommend you go for syrup for best results.

Question 4

Should I Use Light Or Brown Sugar?

Accepted Answer

It doesn’t really matter which type of brown sugar you use for this recipe.. Simply use what you already have on hand! I’ve used light brown sugar here, but dark brown sugar will have a more concentrated caramel flavour. Experiment to see which one you prefer! Keep in mind that you may not be able to use light and brown sugar interchangeably in cooking and baking recipes.

Question 5

Is This Syrup an Artificial Sweetener?

Accepted Answer

No, it’s not. We’ve got pure vanilla extract, water, and brown sugar. Brown sugar is not a refined sweetener because it is made up of molasses and sugar crystals with less processing. Keep in mind that because this is not an artificial sweetener, there are calories, so if you watch your sugar and/or caloric intake, be mindful! However, using a small amount won’t add too many calories to your food or beverage.

Question 6

What if My Syrup is TOo Thick? Too Thin?

Accepted Answer

In case the syrup is too thin, you can reduce it on low heat until it has thickened sufficiently. Keep a close eye though since the syrup can quickly turn into caramel.

If the syrup is too thicken, you can add a small amount of hot water. Mix and heat gently until the consistency is to your preference.

Question 7

How to STore Simple Syrup

Accepted Answer

Simply store your syrup in an airtight container. You could also pour it into a mason jar! When you’re ready to serve your syrup, you can spoon it into your drink, dessert batter, or over any other sweet treat.

You could also transfer the syrup into a squeeze bottle and squirt it into food and drink. If you really want to feel like you’re a Starbucks barista, get a glass syrup bottle and a pump!