Brown sugar is more bitter than white sugar and we tend to add more of it to our food to really notice the sweetness we are looking for. So we must be careful with the unnecessary excess consumption ...

For the occasional, not-so-serious baker, any old lump of brown sugar might do: light brown, dark brown or even white mixed with a bit of molasses. But for those who strive for baking perfection ...

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 ...

Muscovado sugar is prone to drying out, forming indestructible lumps that defy melting and can leave little lumps in your cake batter. Soften brown sugar in the microwave in a burst of 15-20 seconds.

Here the vinegar is reduced into a thick syrup before getting combined with heavy cream, brown sugar, butter, and vanilla. Everything cooks down into a caramel-like sauce that’s smooth and ...