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Brown sugar is similar to granulated white sugar but it gives an extra flavor. It is commonly used for sweetening baked goods, beverages, sauces, and marinades. Some varieties of natural brown sugar are also used to make alcoholic beverages like rum. Brown Sugar has also become a popular ingredient in body scrubs because of granules and slightly acidic pH.

Sugar not only acts as a sweetener it also helps in important chemical reactions that occurs during cooking.

Sugar helps in browning of foods through Caramelization and the Maillard reaction.

• Caramelization occurs when heat breaks down the sugars and creates a golden color and nutty flavor.
• Maillard reaction occurs when amino acids in proteins react with sugars in the presence of heat, also creating a nice golden color and complex flavor.