What is the difference between dark brown sugar and light brown? Does it matter which one I use? The reason I ask is I bake a lot with brown sugar, and I was combining the bags I have in a container and noticed one said dark brown and is def darker than the regular brown sugar that I have. I mixed them together anyways. : / Just curious..
Cookies!! Cheryl I can mail them to you! ;) Im serious.
The dark brown sugar has more molasses in it for a richer flavor in homemade baked beans and barbeque tomator sauces.
The light brown sugar gives a hint of the molasses in cookies and sweets. Carmel in carmel apples and candy usually use the lighter one.
It is up to you which you like and want to continue to use.
The other S.
Basically, one has more molassas in it. If you want to lighten it up, mix in some regular white sugar until it looks as light as the other bag.
The flavor and consistency is different. Darker brown sugar has a stronger molassas flavor.
It's not going to make a tremendous difference...but you can lighten it yourself. You can even MAKE your own brown sugar if you use it often... http://culinaryarts.about.com/od/makeyourown/r/brownsugar...
It has to do with the molasses content.
Unless a recipe specifies which to use, you should be ok mixing them.
Source: Culinary school
One is slightly more refined (light) than the other (dark). Dark brown sugar will have more of a carmelly flavor. Once in a while you'll see a recipe that specifically calls for one type over the other, but I only ever buy light brown because I find it easier to work with (doesn't get as many big chunks that stick together, etc.).
Molly:
To the best of my knowledge, darker brown has more molasses in it. it might have a stronger taste - but I've never really paid attention to that!!
I know I have mixed dark brown and brown sugar together and haven't had a problem!
whatcha cooking today?! you gonna share?!?!? LOL!
I think the ratio of molasses to cane sugar is higher in dark brown sugar, and lower in light brown sugar.
:)
I don't know either and can't wait to read some answers.
I'd also like to know why brown sugar gets so hard, and what to do about it.
The molasses...but I don't think it makes a rip of difference for baking, unless the recipe specifically calls for O. or the other.
I just usually buy the light brown sugar.
