Q. Dear SavorSA: I have been wondering what the difference is (aside from the color) between light and dark brown sugar? If a recipe specifies one, can you use the other? If a recipe doesn’t specify, what should you use? — Alison
A. Dear Alison: This is a good question. I know I always seem to have one type in the cupboard when the recipe is asking for the other kind. Both light and dark brown sugar are flavored with molasses, which gives the sugar a soft texture. The darker sugar will have a stronger taste of molasses, so a cook might just decide which flavor would be preferable.
Usually, light brown sugar is called for more often, so if a recipe doesn’t specify I assume it is light brown sugar. Also, if you have only dark brown sugar, you could mix it half and half with granulated sugar to cut down some on the molasses taste. Good luck!
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