Production
Brown sugar is often produced by adding cane molasses to completely refined white sugar crystals in order to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs. This also allows the production of brown sugars to be based predominantly on beet sugar. Brown sugar that is prepared in this manner is often much coarser than its unrefined equivalent and its molasses may be easily separated from the crystals by simply washing to reveal the underlying white sugar crystals; with unrefined brown there is inclusion of molasses within the crystal which will appear off-white if washed.
The molasses usually used is that obtained from sugar cane, because the flavor is generally preferred over beet sugar molasses, although in some areas, especially in Belgium and the Netherlands, sugar beet molasses is used. The white sugar used can be from either beet or cane, as the chemical composition, nutritional value, color and taste of fully refined white sugar is for practical purposes the same, no matter what plant it originates from. Even with less-than-perfect refining, the small differences in color, odor and taste of the white sugar will be masked by the molasses.
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—Henry David Thoreau (1817–1862)
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—Karl Marx (1818–1883)
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—Philip Dormer Stanhope, 4th Earl Chesterfield (1694–1773)