Light brown sugar is used to provide a subtle sweetness to baked goods and even to savory dishes. It has a light color and a light flavor that's less sweet than white sugar. It's often used in cookies to help make them soft and moist.

What Is Light Brown Sugar? Light brown sugar is a type of brown sugar with a lower ratio of molasses to refined cane sugar - about 3.5 percent molasses. The lower molasses content results in a final product that is light golden brown with a mild, sweet caramel flavor.

Light Brown Sugar is derived mostly from sugarcane and sugar beets through heat extraction before it is processed with molasses to make the common light brown sugar that is most used today. It adds unique, caramel color and a rich flavor to any recipe.

Brown sugar contains about the same number of calories per teaspoon as white table sugar. The main difference between table sugar and brown sugar is the presence of molasses, which gives brown sugar its distinct color, flavor and moisture. The molasses used to make brown sugar comes from sugar cane, not sugar beets.

What is the difference between light brown sugar and dark brown sugar? The color and flavor differences between the sugars is simply how much molasses is in the sugar. A light brown sugar has about 3.5% molasses and dark brown sugar has about 6.5%.

Brown sugar when consumed in limited quantity is safe and well-tolerated by most healthy adults. However, if consumed in large amounts may increase the risk of weight gain, yeast infections and diabetes.

What is brown sugar? Brown sugar is often made by mixing white sugar with a small amount of molasses, giving it a tanned hue and wet-sand-like consistency. The sweet stuff comes in two shades: light brown sugar (3%–4% molasses) and dark brown sugar (6%–10% molasses).

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.

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Only sugarcane molasses is used to make brown sugar whether it comes from sugarcane or beets. This is because the molasses from beets has different flavors and consistencies.

Light brown sugar and dark brown sugar are produced in nearly identical ways, the only difference being that dark brown sugar contains more molasses than light brown sugar.

There are two types of brown sugar: light and dark, and as expected, light brown sugar has less molasses content than its darker counterpart.

But let's take a step back: What even is brown sugar? Refined brown sugar (as opposed to raw brown sugars like turbinado or muscovado) is simply white sugar with the addition of molasses. And the amount of molasses is what distinguishes light brown (less molasses) from dark brown (more).

To make light brown sugar, combine 1 cup white granulated sugar and 1 Tbsp. molasses (increase to 2 Tbsp. molasses for dark brown sugar). No need to whip out the blender or food processor - you can mix this by hand.

When consumed in typical amounts, brown sugar provides no significant micronutrients. However, in larger amounts, the sugar may provide some minerals. A one-cup serving provides 183 milligrams of calcium and smaller amounts of iron, magnesium, selenium, manganese, and potassium.

What is brown sugar? Brown sugar is often made by mixing white sugar with a small amount of molasses, giving it a tanned hue and wet-sand-like consistency. The sweet stuff comes in two shades: light brown sugar (3%–4% molasses) and dark brown sugar (6%–10% molasses).