Brown sugar is simply refined white sugar that carries molasses, the sticky, flavour packed syrup left over from sugarcane or sugar beet processing. The presence of molasses gives brown sugar its characteristic moist texture, darker colour and deeper, caramel like flavour compared with plain white sugar. Commercially there are light and dark brown sugars, which differ only in the amount of molasses they contain. Light brown sugar has a subtler toffee note, while dark brown sugar delivers richer, more robust molasses tones.

Making brown sugar at home is dead simple and quick. The easiest method is to mix white granulated sugar with molasses. Use a fork, whisk or stand mixer to combine until the sugar is uniformly coloured and slightly damp and if you prefer a finer texture, use caster sugar instead of granulated. Homemade brown sugar should be stored in an airtight container or a sealed jar to keep it soft.

Brown sugar shines in baking, adding moisture and depth to cookies, cakes and muffins. My personal favourite are my ‘Brown Sugar Cookies’, a recipe built for this wonderful ingredient. It produces chewier cookies and gives caramelised, tender crumb to cakes. It’s the secret to rich pancakes, sticky toffee puddings and classic gingerbread, its molasses notes pair beautifully with warming spices like cinnamon, cloves and ginger. In sauces and glazes, brown sugar creates glossy, sticky finishes for roasted vegetables, ham or lamb, and it caramelises well for barbecue sauces and sticky marinade bases.