Part 5/8:
The presence of molasses in brown sugar can significantly affect your baking. For instance, it can contribute moisture, leading to denser or moister baked goods like cookies. In contrast, cakes and meringues made with white sugar tend to be lighter and fluffier due to the lack of moisture.
For those seeking to understand the differences practically, an experiment was conducted using three types of sugar – white sugar, brown sugar, and unrefined cane sugar – in the preparation of both meringues and scones. The goal was to observe how these sugars impacted texture and flavor.