From Pure Sugarcane, We Craft Premium Brown Sugars

For the best baking experience, we recommend storing sugar in an airtight container in a cool, dry location – not in the refrigerator. Sugar stored this way has an indefinite shelf life because it does not support microbial growth.

Domino® Brown Sugar is made in both a light brown sugar and a dark brown sugar, dark brown is noticeably darker in color and has a stronger molasses taste. Which brown sugar to use is usually up to personal preference as they can be used interchangeably in most recipes. If the recipe doesn’t specify, however, we recommend using light brown sugar. Recipes that commonly use light brown sugar are cookies, shortbread, spiced cakes, brownies, and crumble toppings. Dark brown sugar is ideal for full-flavored or savory recipes like gingerbreads, chocolate cakes, fudge, glazes, BBQ sauces, marinades, and syrups.

None of our sugars contain gluten.

Our products that carry the Non-GMO Project seal on the package have been verified to be in compliance with the Non-GMO Project Standard — that means ongoing testing of all GMO risk ingredients, facility inspections and an annual audit to ensure that we’re meeting the highest possible standards for GMO avoidance. Some of the products included in this category are our Granulated, Dark Brown, Light Brown, Organic Turbinado, Organic Raw Cane, and many more.

Our Organic Raw Cane Sugar is made from certified organic sugar cane and produced in accordance with the USDA's National Organic Program and certified organic by Quality Assurance International.

• Domino® Organic Raw Cane Sugar

Since 1901, Domino® Sugar has been the quality ingredient that elevates your recipes into a masterpiece. Our passion for craftsmanship and commitment to quality has kept us dedicated to sweetening the lives of Americans with a product they know they can trust. With over a century of knowledge and care, our sugars are professionally crafted by experts into these sugar products: Domino® Golden Sugar provides a less processed way to sweeten as every crystal retains more of the color and goodness from the sugar cane. You can count on it to perform in baking, cup-for-cup, and to dissolve in beverages, just like white granulated sugar. It’s free-flowing, like white granulated sugar, meaning it’s easy to scoop, spoon or pour. It’s the newest addition to the Domino® Brand. Domino® Brown Sugar provides a more distinct caramel flavor, softer texture, and an amber color as it retains a more molasses than the other sugars. Domino® Light Brown and Dark Brown are the two most common styles of brown sugar, which mainly vary in strength of flavor. Domino® Pourable Light Brown Sugar Flip-Top Canister, another innovative product, is a brown sugar that pours freely out of the carton and never lumps, cakes or hardens. Domino® Powdered Sugar, or powdered sugar, is granulated white sugar that has been crushed into a fine powder and cornstarch is added to prevent caking. It is ideal for icings, glazes, frostings, or as a sprinkle-on dessert topping. Domino® Pure Granulated Sugar is our white sugar that remains the brand's flagship product. Over the years, the Domino® Granulated Sugar product line has expanded to include a variety of forms and packages such as: Domino® Dots® Sugar Cubes, Hostess Crystal Tablets, Packets, and Quick Dissolve Superfine Sugar Flip-Top Canister which is a more finely granulated sugar that dissolves almost instantly in beverages and cooking.

Brown sugar should be stored in a cool, moist area in a covered container. If that’s not possible, store the entire container in a second canister with a tight-fitting lid. You can also empty the sugar into a rustproof container (or a heavy, moisture-proof plastic bag) and keep it tightly closed. Even though the shelf life of brown sugar is indefinite, it’s best to use it within six months 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 use frozen sugar, thaw it for two or three hours. If ice crystals form after long freezer storage, gently stir the sugar as soon as it thaws to prevent pockets of moisture from causing damage.

Brown sugar becomes hard when moisture in the sugar evaporates. Therefore, the various methods used for softening brown sugar are intended to return moisture to the sugar. We recommend you try the following methods for softening brown sugar that has hardened:

Quick softening method: If you need to use hard brown sugar immediately, remove it from the package into an oven-safe container and heat it at 250-degrees. Watch it carefully. As soon as it’s soft, measure the amount you need right away because it will again harden as it cools. Please use caution. Oven heated sugar is very hot!

Microwave softening method: Place about 1/2 lb. of hardened brown sugar in microwave safe bowl. Cover sugar with two pieces of wet (but not dripping) white paper towels. Tightly cover bowl with plastic wrap. Heat in microwave at HIGH for 1 1/2 - 2 minutes. Divide sugar with fork (sugar will be hot); stir. Again, microwave-softened sugar hardens as it cools so microwave only the amount of sugar you need. Use immediately and use caution as it will be hot. Microwave ovens vary in power; cooking time may need adjustment.

Time-permitting softening method: Place hardened brown sugar in a tight sealing container.  Cover sugar with two pieces of dampened – not dripping, wet paper towels placed over a small piece of plastic wrap or foil on top of the sugar. Or you can also use a slice of bread to add the bowl of sugar.  Place lid on container and seal tightly. Remove the paper towel or bread after the sugar absorbs the moisture and softens (about two days) and tightly reseal the container. Divide sugar with fork; stir. Sugar should remain soft.

Granulated sugar will harden when exposed to any type of moisture.  Here is an easy way to make hardened granulated sugar soft again -- Preheat oven to lowest temperature, 150-200 degrees. Remove sugar from the package and put in an ovenproof container that will hold the sugar. Place in the warm oven for approximately 15 minutes.  Tap sugar with a spoon.  If it starts to fall apart, turn oven off and leave sugar in the oven for an hour or two to completely dry out.  Always store granulated sugar in an airtight container.

Store powdered sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it may absorb strong odors if left unsealed. Powdered sugar however cannot adequately be restored if it forms lumps because of the cornstarch used in the sugar.