Brown sugar recipes
This is a term generically applied to light brown, dark brown, demerara, and soft brown sugars. They should not be used interchangeably in recipes, as they will give differing results. However, what all brown sugars have in common is that they are normally unrefined, retain their nutrients and varying degrees of molasses, and range from pale golden to dark brown in colour. They have medium-sized grains, and are made from sugar cane or sugar beet. Inferior brown sugar is made by partial refining, or by adding a little molasses, caramel or colour to white sugar.
This really easy fudge recipe makes soft, melt-in-the- mouth British-style fudge. A batch of super-creamy fudge makes a brilliant present for family and friends at birthdays and Christmas.
Use the iced water hack and you won't need a sugar thermometer.
More brown sugar recipes
Buyer's guide
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 distinctive.
Storage
Store in a cool, dry cupboard away from sunlight, heat or moisture.
Preparation
Use brown sugar in coffee, cakes, biscuits and flapjacks.
