Quick Answer
Yes, you can absolutely use brown sugar to caramelize. Brown sugar contains molasses which allows it to caramelize in a similar way to white sugar. The molasses in brown sugar gives the caramel a richer, deeper flavor. When substituting brown sugar for white sugar in a caramel recipe, you may need to adjust the liquid slightly since brown sugar retains more moisture. Otherwise, the process is largely the same.
The Science Behind Caramelization
Caramelization occurs when sugar is heated to a high temperature, causing the sugar molecules to break down. This chemical reaction produces hundreds of new flavor compounds that give caramel its characteristic taste and aroma.
For caramelization to take place, the sugar needs to reach a temperature of at least 340°F (170°C). At this point, the molecules start to break down and rearrange themselves. Water is released in the process as the sugar transitions from a crystalline solid to a dark amber liquid caramel.
The caramelization process brings out sweet, nutty, buttery, and sometimes slightly bitter flavors from the sugars. The longer the caramel cooks, the more complex the flavors become. Burnt sugar flavors will emerge if the caramel cooks for too long at too high of a temperature.
Brown Sugar vs. White Sugar
While both white and brown sugars are sucrose, brown sugar has a small amount of molasses added back into it. This gives it a soft, crumbly texture and rich taste.
The molasses in brown sugar allows it to caramelize in a similar process to white sugar. However, the extra moisture and flavors from the molasses impart some subtle differences:
- Brown sugar caramel is darker in color.
- It has a richer, more complex flavor from the molasses notes.
- The texture may be thicker, as molasses can have a slight thickening effect.
- It retains moisture better than white sugar, so the caramel may take longer to reach higher temperatures.
Aside from these nuances, brown sugar can be used to make caramel in the same way as white sugar.
Making Caramel with Brown Sugar
When substituting brown sugar in a caramel recipe, there are a couple small adjustments to keep in mind:
Moisture content – Since brown sugar retains more moisture, the caramel may take longer to reach the desired temperature. Be patient and let it cook slower over medium heat.
Acidity – The molasses in brown sugar has a slightly acidic taste. You may need to reduce other acidic ingredients like lemon juice or use a bit more baking soda to balance the pH.
Flavor – Expect a more complex, molasses-like flavor. Reduce other strong flavors like vanilla to let the brown sugar caramel shine.
Color – Brown sugar caramel will be darker in color right from the start. Don’t cook it quite as long if you want to maintain a lighter hue.
Aside from these considerations, the same basic techniques apply:
- Heat the brown sugar with a small amount of water or cream over medium heat. Mix constantly as it simmers.
- Once dissolved, stop stirring and let it come to a boil undisturbed. This allows it to caramelize more evenly.
- Cook until it reaches the desired color and temperature, generally 350-370°F (175-190°C).
- Remove from the heat and carefully pour into the desired container or over the item being caramelized.
- Let cool completely before serving or the caramel may remain runny.
With a bit of experimenting, brown sugar can produce amazing caramel with complex molasses notes!
Tips for Making the Best Brown Sugar Caramel
- Use an accurate candy or deep fry thermometer to track temperatures.
- Choose a heavy-bottomed pan like stainless steel for even heating.
- Swirl the pan occasionally once boiling for even caramelization.
- Brush down the sides of the pan with a wet pastry brush to prevent crystal formation.
- Add a pinch of cream of tartar to inhibit crystal growth.
- Stir in a pat of butter at the end for richness.
- Let the finished caramel cool completely before use.
- Store leftovers covered at room temperature up to 1 month.
Brown Sugar Caramel Recipes to Try
Brown sugar caramel pairs wonderfully with so many desserts and snacks. Here are some delicious ways to use brown sugar caramel:
Caramel Apples – Dip apple slices in brown sugar caramel for a classic fall treat. Let the caramel cool and thicken slightly before coating the apples.
Caramel Sauces – Drizzle brown sugar caramel over ice cream, cakes, and other desserts. Brown sugar caramel sauce is especially good on vanilla ice cream or bread pudding.
Caramel Popcorn – Make a batch of brown sugar caramel, let it cool until thickened slightly, then pour it over popped popcorn and stir to coat. Bake at 250°F for 1 hour, stirring every 15 minutes.
Salted Caramel Bonbons – Fill small candy cups with brown sugar caramel, let set, and top with flaky sea salt. Delicious candy treat!
Caramel Rolls – Make brown sugar caramel and pour into the bottom of a baking pan. Top with rolled refrigerated cinnamon roll dough and bake as directed.
Caramel Coffee Creamer – Mix brown sugar caramel into coffee, milk, or non-dairy milk for a sweet indulgent beverage creamer.
The options are nearly endless for ways to use brown sugar caramel! Let your imagination run wild with unique flavor combinations.
Frequently Asked Questions
Is there a difference between brown sugar and white sugar caramel?
Brown sugar caramel has a richer, deeper flavor from the molasses. It will be darker in color, have a thicker texture, and take a bit longer to cook down due to the higher moisture content. Aside from these subtle differences, brown sugar caramelizes in the same way as white sugar.
Can I use dark brown sugar instead of light brown sugar?
Yes, you can use dark brown sugar. It will produce an even darker, more intensely flavored caramel. You may want to cut back on cooking time since the molasses notes will come through quickly.
Is brown sugar caramel healthier than white sugar caramel?
There is little nutritional difference between the two. While brown sugar does contain some minerals from the molasses, the amounts are negligible. Both brown and white sugar caramels should be enjoyed in moderation as sweet treats.
How do I stop brown sugar caramel from crystallizing?
Crystal formation is a common caramel problem. Use a wet pastry brush to prevent sugar crystals on the sides of the pan. You can also add a pinch of cream of tartar or a squeeze of lemon juice to interfere with crystal development. Going slowly and not stirring excessively will also minimize crystallization.
Can I use coconut sugar or maple sugar instead of brown sugar?
Yes, you can experiment with different sugar varieties. Coconut sugar will have a hint of coconut flavor while maple sugar will impart a subtle maple taste. Keep in mind moisture contents vary between sugars so cooking times may need adjusting.
Conclusion
Brown sugar can absolutely be used to make delicious homemade caramel. Thanks to its molasses content, it produces a caramel with richer, more complex flavors and darker color than plain white sugar. Just remember to account for the extra moisture in brown sugar when cooking times and temperatures. With a simple recipe and a close eye on the thermometer, you can make incredible caramel with the deeper notes of brown sugar. Drizzle it over fruit, cakes, popcorn, ice cream, or anything that could use a touch of sweet, buttery, molasses-kissed caramel.