Soft brown sugar

Light brown sugar is a type of sugar characterized by its fine texture and light brown color, a result of the reduced amount of molasses it contains. This sugar offers a delicate sweetness with a slight hint of caramel, ideal for providing sweetness and moisture to a wide variety of recipes, from desserts to sauces and baked goods.

Its origin lies in the milling of sugarcane juice, to which a small amount of molasses is added to preserve its characteristic color and flavor without being as intense as muscovado or dark brown sugar.

Properties: Light brown sugar provides quick energy in the form of carbohydrates and contains traces of minerals such as calcium, potassium, and iron due to the presence of molasses, albeit in minimal amounts. In cooking, it is valued for its ability to add moisture to preparations and improve the texture of cakes and cookies.

Synonyms in Latin American Spanish: azúcar rubia suave, azúcar integral clara, azúcar panela refinada (although the latter may vary depending on the process), or simply azúcar moreno claro.