ranges from mild caramel to strong molasses.
Using Brown Sugars Brown sugar is soft and
clingy because its molasses film — whose
glucose and fructose are more hygroscopic
than sucrose — contains a significant amount
of water. Of course, if brown sugar is left
exposed to dry air, it will lose its moisture
through evaporation and become hard and
lumpy. It can be kept moist by storing it in an
airtight container, and resoftened by closing it
up with a damp towel or piece of apple from
which it can absorb moisture. Because brown
sugar tends to trap air pockets between groups
of adhering crystals, it should be packed down
before its volume is measured.
Molasses and Cane Syrups
Molasses Molasses, which is called treacle in
the United Kingdom, is generally defined as
the syrup left over in cane sugar processing
after the readily crystallizable sucrose has
been removed from the boiled juice. (There is