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Brown sugar often comes with the misconception that it is a healthier alternative to white sugar because it undergoes less processing. In actuality, brown sugar is produced by adding molasses back to white sugar, resulting in its characteristic brown color and slightly different flavor profile. Thus, brown sugar is essentially white sugar that has been coated with molasses, rather than a product of lesser refinement.
While many believe that brown sugar is better because of its molasses content, it’s important to note that its increased moisture content can lend different properties to baked goods, influencing texture and flavor. Molasses itself adds not just sweetness but also a distinct flavor that varies from the pure sweetness of white sugar.