No. Similar to other types of sugar, brown sugar can last indefinitely as long as it's not exposed to air and moisture, and bugs are kept away.
The quality of brown sugar is best when consumed within six months of purchase and opening. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it.
It has a shelf life of roughly two years but can last longer if you store it properly. If you have kept your brown sugar in the pantry for several years, you can still use it as long as there is no bug contamination, bad smells, or mold growing. It just won't have the same quality as if it were newer.
How To Tell If Brown Sugar Is Bad? Discard your brown sugar if you notice bugs or insects, any wet clumps or mold inside, or if it smells off. As already mentioned, dry lumps are perfectly safe, and you can get rid of them manually or by reintroducing a bit of moisture to the molasses that has dried out.
Per Home Cook World, cool and dry means a room temperature ranging from 68 degrees Fahrenheit to 77. Conversely, a refrigerator is set to run below 40 degrees, which is low enough to harden brown sugar. The appliance's internal humidity is also a problem.
It can be any color ranging from white to green, blue, or black. The mold can also spread to other food items stored near the contaminated brown sugar.
Over time, even in an airtight container, brown sugar can harden and/or start to turn white (as the sugar dries, some of the molasses separates. Creating a humid environment will allow the brown sugar to rehydrate to become pliable and brown.
In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for one cup white sugar, swap one cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods.
Brown Sugar doesn't really "expire." However, it can absorb excess water if stored in a humid environment and lead to bacteria fermenting it (It would have an alcohol style smell and turn goopy) or pick up odors from its packaging or things that are nearby.
Technically, sugar never spoils. While it's recommended that granulated sugar be discarded after two years, chances are it will still serve its baking purpose even beyond that.
Even though the shelf life of brown sugar is indefinite, it's best to use it within two years of purchase for maximum flavor. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it.
To quickly soften brown sugar: place the sugar in a microwave safe bowl and cover it with a damp paper towel for about 20 second, or use a food processor to loosen the brown sugar. If you aren't pressed for time, use a slice of bread or an apple in an airtight container with the brown sugar for 24 hours.
Brown sugar stores well in original bags as purchased from the grocery store, if stored in a cool, dry place. According to C&H, brown sugar has an indefinite shelf life, but for best flavor should be used in six months.
"Technically sugar never spoils," explain food safety experts from the US Department of Agriculture's Food Service and Inspection Service, though they do add, "for best quality it is recommended to use within two years of opening."
From a nutrition perspective, there's no advantage to using white sugar over brown sugar or vice versa, the Sugar Association says: "Nutritionally speaking, all natural sugars have relatively comparable nutritional value with approximately 15 calories per teaspoon (4.2 g)."
The molasses content in dark brown sugar will make your baked goods moister than if you use light brown sugar. That means that not only is the flavor affected, but the texture will be, too. Light brown sugar will result in a subtler flavor, while dark brown sugar will give your baked goods a richer flavor.
When a recipe calls for brown sugar Is it light or dark. Anytime that a recipe just only says “brown sugar”, you can rest easy knowing that they're talking about the light version. Due to the complex flavor of dark, it's not as common.
Does sugar go bad? No, it doesn't. Because it lacks water, bacteria and mold cannot grow in it. However, its texture and appearance may change, depending on its storage conditions.
Molds grow best in warm, humid conditions, but can also grow at refrigerator temperatures. Molds tolerate salt and sugar and can survive on high-acid foods like jams, pickles, fruit, tomatoes and cured salty meats such as bacon, ham and bologna.
Additionally, brown sugar can become covered in mold or bacteria, both of which can make you sick. To be safe, it is best to throw away any brown sugar that is beyond its expiration date.
Brown sugar is made by coating white sugar with molasses. When brown sugar is soft, it is because the molasses is fresh and damp, allowing the sugar crystals to easily move against one another. When brown sugar is exposed to air, the moisture of the brown sugar evaporates as the molasses begins to dry out.
The specks contain major amounts of iron with small amounts of chlorine, and sometimes chromium and silicon, plus contributions from carbon and oxygen from the surrounding sugar matrix. The composition of the specks indicates steel corrosion, likely from low alloy steel.
Storage containers should be opaque, airtight, and moisture/ odor-proof. The typical retail paper package for crystal sugars is not suitable for long term storage. Polyethylene bags, Mylar-type bags, food-grade plastic buckets, glass canning jars, and #10 cans are all suitable for dry sugar storage.
To keep air out, simply store your Brown Sugar in any airtight container. Your best options are glass or reusable plastic containers with locking and sealing lids. If you don't have a container large enough, a sealable, freezer-safe bag will do.