Here’s the first punchline: most brown sugar is just white sugar that got a tan. Yes, really. That dark, molasses-rich block you crumble into cookie dough? It started life as plain old granulated sugar, the same stuff you put in your coffee. The “brown” part is just molasses—a thick, dark syrup—sprayed back onto refined white crystals.
Think of it as a sugar spa treatment. The white sugar gets a shower in molasses, then is tumbled until it looks like beach sand. If it’s light brown, it got a light spritz. Dark brown? That’s the “double-espresso” version, with a lot more goo.
