White Brown Sugar ???

Question

Any bakers or foodies know why my brown sugar is white?? Haven’t opened it in awhile...the white spots are sugary but definitely more hard than the rest of the brown

Answer

I found on Google that what happens is once the brown is exposed to air, the molasses evaporates, and the sugar crystals stick together and turn hard. But it's the molasses that gives brown its softer texture.

White Brown Sugar ???

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