Farinsocker

Farinsocker is the Swedish term for brown sugar, a refined sugar product enriched with molasses to give a light to dark color and a caramel-like flavor. It is used in many baking and cooking applications and differs from strösocker (white sugar) by its molasses content.

Two common varieties are ljus farinsocker (light brown) and mörk farinsocker (dark brown). The amount of molasses determines both color and flavor; darker versions are stronger and more moist. In some markets, muskovadosocker or demerara sugar is sold separately and can approximate farinsocker’s flavor profile.

Production usually involves adding molasses to refined sugar after crystallization, or blending partially refined sugar with syrup. The result is a granulated sugar that remains free-flowing but carries moisture from the molasses.

Uses include baking cookies, cakes, pastries, and sweet sauces, as well as sweetening beverages. The higher moisture content can affect texture by helping browning and moisture retention in baked goods. Substituting: white sugar plus a small amount of molasses or treacle can approximate farinsocker, though it may not perfectly match flavor or moisture.

Storage should be in an airtight container in a cool, dry place to prevent hardening; if it becomes hard, warming briefly or adding a slice of apple can soften it. Nutritionally, farinsocker is sugar and provides energy with little other nutrients.