In baking it can be switched with light brown and dark brown sugar.
Muscovado sugar (sometimes called Barbados sugar) is similar to dark and light brown sugar but is made from unrefined sugar so tends to be higher in traces of minerals and vitamins. As molasses are hygroscopic (attract water) the brown sugars tend to be softer and moister than refined sugar. Light brown sugar has a molasses content of 3.5% and dark brown sugar has a molasses content of 6.5% so dark brown sugar has a stronger, more caramelly flavour than light brown sugar. White sugar is fully refined sugar whereas brown sugar will still contain some molasses (in modern production the molasses are usually added back to the refined sugar to ensure consistent quality).
Is there any difference between muscovado and white sugar? Rinda Our answer May I know what is the difference in using brown sugar and white sugar in baking? Is this going to affect the texture of the cake? Thank you!
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