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.
Spicy prawn rice with fried egg
Viennese gulasch
Salt pork belly with split pea purée and sauerkraut
Beans on toast
Prawn tom yum soup
Bacon rarebit with apple chutney
Banana pancakes with streaky bacon
Sweetcorn fritters with homemade ketchup
Gingerbread pancakes with Parma ham and maple syrup
Indian deep-fried soft-shell crab with lime pickle
Make-ahead red cabbage
Candied sweet potatoes
Cranberry sauce
Sticky toffee apple pudding with calvados caramel sauce
Chocolate pasta with caramel and pecans
Parkin with cider and golden syrup sauce
Cookies and cream fudge brownies
Lardy cake
Eccles cakes
Spiced mulled wine
Cranberry-studded mincemeat
Buttered Brazils
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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