Living · 6 pages · 12 min

Why brown sugar is sticky

Brown sugar sticks because molasses on the crystals holds water.

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From the opening

Brown sugar is sticky because its sucrose crystals are coated with molasses, and molasses holds water, and the crystals themselves are not a glue. The film of molasses between them is what clumps and smears. The opening covers molasses coating on sucrose crystals, invert sugars holding moisture, and why open bags turn to lumps.

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Inside

Molasses coating on sucrose crystals
Invert sugars holding moisture
Why open bags turn to lumps
Soft crumb from the same film
Where the idea stops applying
A distinction worth keeping

Sources

Molasses film on brown sugar crystals
Hygroscopic invert sugars attracting moisture

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Why brown sugar is sticky

From the opening

Inside

Sources

Also on the desk