Light brown sugar

Light brown sugar is a type of sugar that retains some of its natural molasses, which gives it a light brown color and a slightly caramelized, deeper flavor compared to refined white sugar. This ingredient is commonly used in baking and cooking recipes to provide moisture, texture, and a special touch of sweetness with an aromatic nuance not found in white sugar.

Its origin comes from the partial refining process of cane or beet sugar, where a small amount of molasses is added or retained, which also provides nutrients such as minerals (calcium, potassium, iron, and magnesium) and a slightly lower glycemic index compared to white sugar.

Among its properties, its ability to retain moisture in baked goods stands out, helping cookies and cakes stay softer and juicier for longer. Additionally, its flavor adds depth to sauces, marinades, and beverages.

In Latin America, light brown sugar may be found under different names depending on the country, such as azúcar mascabo, azúcar rubio, azúcar integral (although the latter may be darker and less refined), or simply azúcar moreno. It is important not to confuse it with panela or piloncillo, which are less processed and have a more intense flavor, nor with granulated white sugar.