History of Granulated Brown Sugar

Granulated Brown Sugar first appeared under the name “brownulated sugar” in the New York Times on April 16th, 1964. It “[cost] about 31 cents for a 20 ounce package.” While you may be entirely unfamiliar with this product, it’s been around for the better part of the last century and has long been available in stores. Granulated Brown Sugar has a place in our culinary landscape as an easy-to-pour version of brown sugar many home cooks have come to love over time. Today, this version of brown sugar is more popular commercially than it is to the home baker, but it has a place in both types of kitchens.

How is Granulated Brown Sugar Made?

Our Granulated Brown Sugar is made through co-crystallization, similar to how our Granulated Honey is made. This is a process where the sugar and molasses are blended as syrups and allowed to cool together, forming the final product.

How is Granulated Brown Sugar Different from Brown Sugar?

Granulated Brown Sugar has less moisture to it than your standard light or dark brown sugar. Therefore, it can be poured freely and it is less likely to clump up. This is the main difference between standard brown sugars and Granulated Brown Sugars.

Types of Sugar

There are several types of sugar, all of which should be consumed in moderation. Raw sugars or sugars with minimal processing include demerara sugar and turbinado sugar, both of which have a naturally molasses-rich flavor. White sugar, or table sugar, is your standard baking sugar. Brown sugar is typically white sugar that has had molasses added to it after the refining process has stripped it of the molasses that could be found in it naturally. Each type of sugar behaves differently as it is cooked, so it is necessary to experiment with your recipes as you are trying out different types of sugar.

Cooking with Granulated Brown Sugar

Granulated Brown Sugar is a dry brown sugar and functions more like white sugar than brown sugar in baking. It is not recommended for making things like brown sugar cookies. Try it wherever light brown sugar is called for. You wouldn’t want to use this as a replacement for dark brown sugar as the molasses flavor of this sugar is much less pronounced than it would be in dark brown sugar, but using it as a replacement for either light brown sugar or even white sugar are fine.

You can use this sugar on bacon, nuts, and in meat rubs. It’s good sprinkled on roasted vegetables, oatmeal, cereals, and on sticky sweet rice dishes. Combine with cinnamon and toss over apple slices for a quick, delicious snack that can be eaten as is or with peanut butter.

What Does Granulated Brown Sugar Taste like?

Granulated Brown Sugar is a gentler brown sugar, with less of that striking molasses flavor one comes to expect in traditional brown sugar. There is also much less moisture to this brown sugar, so it tastes a bit drier than you may come to anticipate in a brown sugar.

How Do I Store Granulated Brown Sugar?

Store this sugar in a cool, dark, dry place. It shouldn’t clump, but just as with other herbs, spices, and seasonings, it is more likely to clump if exposed to moisture or humidity.

Substitutions and Conversions

You should replace Granulated Brown Sugar with brown sugar by the cup and not by the ounce. However, Granulated Brown Sugar is free flowing because of differences in moisture content. There is also a lesser molasses flavor to Granulated Brown Sugar than there is in brown sugar. In baking, these factors can have some effect on the texture and taste of some recipes. There is a learning curve to using Granulated Brown Sugar in your recipes.

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