Depending on the manufacturer, a regular 1-pound box of brown sugar provides between 2 1/4 and 2 1/2 cups of tightly packed brown sugar. Brown sugar in larger quantities is frequently supplied in plastic bags.
Brown sugar is manufactured by isolating sucrose from either sugar cane or sugar beet juice that has been reduced. The liquid that remains after the sugar crystals have been removed is known as molasses, and the sugar crystals are brown sugar, which is also known as raw or natural sugar. Both substances can be refined further. The molasses can be used to extract more sucrose from the raw sugar, and the raw sugar can be used to make white sugar.
Brown sugar can be manufactured from white sugar and molasses, in addition to raw brown sugar. Brown sugar has a deeper flavour and is moister than white table sugar due to the molasses that is either added to white sugar or found naturally in less-refined raw sugar, so it packs more firmly. Raw sugar, on the other hand, is not as moist as light and dark brown sugar. To keep its wetness, it should be kept in an airtight container. By weight, light brown sugar contains 3.5 percent molasses, whereas dark brown sugar has 6.5 percent. If a recipe just calls for brown sugar, light brown sugar will suffice.