Brown Sugar is a mixture of sugar and sugar cane syrup. Brown Sugar is used i.a. in Irish coffee, sprinkled on junket, for glazing ham, and on top of cakes, e.g. Brunsviger cake. Brown Sugar is highly suitable for cooking because the slightly unusual spicy aroma goes well with the taste of i.a. ethnic food. Brown Sugar is also great at bringing out the taste of other ingredients and spices.
Measures and Weights: Brown Sugar
100 ml = approx. 75 g
1 tbsp = approx. 13 g
1 tsp = approx. 4 g
- The best way to store Brown Sugar is in a tightly sealed container in the fridge. Brown Sugar is a moist sugar that can dry out (Brown Sugar is white sugar with sugar cane syrup added.) If the liquid disappears, the sugar dries out and becomes lumpy. This can be remedied by placing a piece of potato or a damp kitchen towel in the packet and leaving it for a while. If the sugar is very hard, the procedure can be repeated several times.
- A little Brown Sugar in breadcrumbs for breaded fish gives a fresh, exciting taste.
- Replace a cup of white sugar with a cup of Brown Sugar next time you bake chocolate cake – it gives extra special taste.
Nutritional values per 100 g
|Energy||1650 kJ/390 kcal|
|- of which saturates||0 g|
|- of which sugars||95 g|
|Protein||< 0,5 g|