Brown Sugar

Crystallized cane sugar still containing a portion of its natural molasses. This molasses makes it highly hygroscopic (it attracts and retains moisture from the air). In baking engineering (like for cookies), using brown sugar prevents the dough from drying completely during baking, guaranteeing a chewy core. Sprinkled on a crème brûlée, its irregular particle size allows for rapid, dark, and deliciously bitter blowtorch caramelization.