Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture. Because acidic molasses reacts with baking soda, using dark brown sugar in place of light might cause a higher rise and/or a wider spread.

In general, if a recipe calls for brown sugar, it refers to light brown. Dark brown sugar (also called old-fashioned brown sugar) tends to be reserved primarily for recipes like baked beans, gingerbread, spice cakes, and other dishes where you really want a deep molasses flavor.

ANSWER: The two brown sugars are interchangeable in recipes calling for brown sugar. For a delicate caramel flavor, use light brown sugar and for a richer, old-time molasses taste and deeper color, use dark brown sugar.

The amount of molasses—light brown sugar has less molasses (3.5%), dark brown sugar has more (6.5%). Yes, dark brown and light brown sugar are interchangeable for most recipes. However, most folks think dark brown sugar has a richer, more caramel-like flavor.

For chewier and more flavorful cookies, use more brown sugar than white sugar. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses.

Either colour of brown/muscovado sugar can be used in Nigella’s Christmas Cake recipe (from HOW TO BE A DOMESTIC GODDESS as the colour is not specified, but other cakes, such as the Easy-Action Christmas Cake and the Traditional Christmas Cake (from NIGELLA CHRISTMAS), use dark brown/muscovado sugar as the slightly …

With a few simple recipe modifications, honey, maple syrup, or agave nectar are all suitable replacements for brown sugar. Because these substitutions are liquid, you’ll want to take into account how the extra moisture may affect the outcome of your recipe — especially when it comes to baking.

It really doesn’t matter. Dark brown sugar gives the cookies a bit more molasses flavor; while light brown sugar takes us into caramel territory. As long as your brown sugar is soft, you’re good to go.

1. Granulated sugar. Using granulated white sugar will result in a flatter, crispier and lighter-colored cookie. Granulated sugar is hygroscopic, so it attracts and absorbs the liquid in the dough.

The difference between light and dark brown sugar is simply the amount of molasses each contains. Light brown sugar has less molasses per total volume of sugar (about 3.5% according to Rose Levy Beranbaum) while dark brown sugar has more (6.5%).

How to Make Homemade Brown Sugar. For each cup of sugar, add 1 to 2 tablespoons of molasses for light brown sugar, and up to 1/4 cup for dark brown sugar. Depending on the recipe, you can either combine them in the food processor or just mix them together with other ingredients. This method also allows you to control the amount…

Yes, you can, but please note that it does not make them any healthier. Simply substitute 1 cup of brown sugar for every 1 cup of white granulated sugar. Brown sugar contains molasses, which may change the texture and flavor your baked goods, but the sweetness level will be the same.

Muscovado Sugar Also known as Barbados sugar, muscovado sugar is an unrefined cane sugar in which the molasses has not been removed. It is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier than regular brown sugar, giving this sugar a sandy texture.

Commercial brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume.