Brown sugar is a sucrose sugar product that has molasses added. It is a soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).
Based on weight, commercial brown sugar is up to 10% molasses. Brown sugar is naturally moist because of the hygroscopic nature of molasses, which is why it is known as “soft.” Particle size varies but is less than granulated white sugar.
Brown sugar adds a unique flavor to desserts and baked goods. Brown sugar caramelizes very easily, making it ideal for glazes and gravies that brown while cooking. Adding dark brown sugar will impart a stronger flavor, with more of a suggestion of caramel.