When you head out to replenish your pantry staples, the selections available can be surprisingly intimidating. For instance, say you’re out of sugar and looking to buy a new package of the sweet stuff. In addition to classics like white, powdered, and brown sugar, you might also spot the golden variety. The label reads “less processed granulated sugar” — a good sign for a tasty product. Nevertheless, uncertainty settles in — what’s the difference between this and classic brown sugar?
Well, it’s a good question to ask, as these two varieties do offer some contrasts in flavor and use. That said, both are defined by molasses; golden sugar contains just a tiny amount, rendering it basically a colored version of cane sugar. Brown sugar, however, packs in variable amounts, leading to multiple substyles. The most saturated are moist and smokey sugars like jaggery. Meanwhile, turbinado and golden sugar are almost the same, offering a crystallized consistency and gentle flavor. Because of these differences, you need to be attuned to the nuance to maximize culinary use.
What is golden sugar?
Golden sugar is a relatively new product, first released by the Domino brand in 2019. It’s produced by retaining a smidge of molasses in its final composition. You might have used molasses in a recipe — it’s dark in color and has a caramel, smoky taste. This foodstuff emerges during sugar production, constituting a sticky remnant that separates from sugar crystals when cane juice is boiled. The ingredient is often reintegrated back into white sugar to lend extra color and flavor, thereby forming brown sugar.
In the case of golden sugar, it’s not known whether the product is formed in such a manner as Domino keeps the process a secret. Advertised as minimally processed, it’s likely that golden sugar is simply white sugar with one less refinement step. Manufactured from cane sugar, its characteristics are more similar to raw sugar, bearing a crystallized texture. Furthermore, golden sugar’s less-processed state means it contains more minerals like calcium and iron, albeit in small quantities. And, as per the name, the finished sugar has a pleasing golden hue, backed by a predominantly sweet flavor with just a touch of nuttiness. Think of the product like a cane sugar with a hint of brown sugar character.
What is brown sugar?
Brown sugar also takes on its distinct qualities from integrated molasses. However, this name refers to a larger variety of products, and the amount of molasses added to said product dictates the brown sugar type, yielding more richness with quantity. Options range from light to dark, with the former being the most common pantry staple. Combining sugar and molasses is relatively straightforward; just take note of the ideal homemade brown sugar ratios.
However, there are other, differently processed brown sugar varieties. The especially rich muscovado and jaggery are produced from the initial sugar cane boil, before any molasses is separated out. Then there’s the similarly caramel-flavored black sugar, which is made from hardened syrup. You may also come across cone-shaped piloncillo, which comes with a smokier flavor.
Brown sugar, as opposed to white sugar, generally tends to have a moist consistency with a less definite granule size. However, this dampish consistency can dry out over time; this is the reason why brown sugar hardens in the pantry. Combined with its stronger flavor, these qualities lend brown sugar to unique applications. This is especially apparent when you look at the different regional types, like the aforementioned Latin American piloncillo, which is used in churros and cookies, or Okinawa black sugar, which is traditionally served with milk tea.
Each sugar’s molasses quantity defines the application
Golden and brown sugar are defined by their quantity of molasses. Golden sugar contains a lesser amount than brown sugar; the latter can even have none of the sticky syrup removed. Because of this, it’s no surprise that the two ingredients offer distinct culinary applications.
Golden sugar functionally works as a granulated sugar, but with a tad more flavor. Substitutions between the two are seamless, so there’s no need to adjust your ratios. In fact, for certain recipes, the taste difference may not be noticeable at all, so don’t use this swap as a way to add unexpected flavors to your sugar cookies. However, the touch of molasses does alter the baking consistency, making doughs softer and a touch denser. So while golden sugar is great for cookies, cakes, and other thicker doughs, it’s best to avoid using it in delicate creations like meringue and soufflé. Golden sugar is, however, a terrific candidate for glazes, simple syrups, and other sauces.
On the other hand, brown sugar’s molasses content heavily impacts its culinary use as it leads to increased flavor as well as a chewier texture. Additionally, there are acidic elements in molasses that react with baking soda and cause improved rise. Brown sugar shines in many recipes, whether it’s a steak crust or a batch of sugar cookies. But while brown sugar types can be swapped among each other, you typically won’t want to use golden sugar in its place.
