Dark brown soft sugar: looks as its name suggests, and has a richer flavour. It works well in cakes, gingerbread, pickles and chutneys. It has more bitter notes than other sugars, and is reminiscent of treacle in flavour.

Light brown soft sugar: a popular sugar for making fruit cakes and puddings where a rich, full flavour is required. It's damp, fudgy textured and denser than caster or demerara.