Soft brown sugar is refined white sugar coated with a thin layer of molasses, giving it a soft, sticky texture and a gentle caramel flavour. The molasses content defines the grades: light soft brown is delicately flavoured, dark soft brown, sometimes called muscovado-style, is deeper and more treacly. It dissolves readily into batters and sauces, adding moisture and a mellow sweetness that white sugar cannot match. Bakers prize it for gingerbread, fruit cakes, and chocolate-chip cookies, where it brings chewiness and depth. It clumps in humidity and hardens if left open, but a slice of bread in the bag restores softness. It is the everyday brown sugar of British baking.