All Brown cane sugars are a natural combination of sugar and molasses; it is usually refined without any added coatings, colorings, or flavorings. It is formed with the traditional method of crystallization. All of the C&H brown sugars are brown all the way through, and if the label does not specify “brown sugar” then it is usually sugar crystals that are being sprayed with a brown coating. Not the sugar you exactly want to be using for something you are making out of scratch!
For the brown sugar not to get all moist, we tend to tell customers that it is best to store away from any sort of light and heat in an airtight container. Brown sugar is known to lose its natural moistness and become hard. Even though shelf life for sugars is indefinite we tend to tell customers that it is best to be used between six months of purchase for maximum. DO NOT store in the refrigerator, but if you live in a very dry area or I you are going to keep it for a long time, you may want to freeze it.
In some cakes, cookies, breads, brown sugar can be usually substituted for granulated sugar. Use 1 cup of lightly packaged brown sugar to replace 1 cup of granulated.